Tuesday, November 9, 2010
Baking and Canning
Today was a day for baking and canning. Yesterday, I dug up the rest of the potatoes, and today I used the green tomatoes that were harvested last week. I made green tomato and apple chutney and green tomato pickles. I haven't tasted the pickles yet, of course, but I like the chutney. I tried it on the bread I baked today.
With the last of the apples we picked, I also made more miniature apple pies for Scott to take to work.
There's a little how-to after the jump.
Use your usual crust and filling recipes. Roll out the crust thin and use a small bowl as a template to cut circles.
I like to cook the filling in a pot on the stove first whenever I make pies to make sure that the filling tastes right. It is especially important here because more of the cooked-down filling will be able to fit in the crust. Place the crust on a parchment-lined baking sheet, so that the baked pies can be easily removed. Fill half of the circle with a heaping spoonful of filling.
Wet the edge of the crust around the filling. Fold the crust over the filling and seal by pressing down with your fingers, then seal tighter by pressing a fork flat against the edges. Pierce vents into the top with a knife. Glaze and bake for 20-25 minutes.