Tuesday, January 25, 2011

pleased as punch

i have been in search of the perfect pie crust for many years now... ok maybe five serious years. but that is an awful long time to be dissatisfied with pie crust! first problem : i don't want to waste all of those carbs (EXCEPT I DO) but my body doesn't need it. and second : i am trying to eat as little white flour as possible.

with one egg and no milk in the house and a studio party to go to, i felt like my choices were slim at best for creating something tasty and new. but after a few scans of my cupboards and an inspirational recipe from the only (but also the coolest) blogger i know (who is actually a real blogger...with like... comments..........) i noticed i had a giant can of pears, unsweetened cranberries from whole foods and some whole wheat flour.

first, i crafted the most perfect pie crust. i am so proud of myself i could bust. and i think i might have to keep it a secret for a week, just to feel special. but if you really want it, just ask.

then i created a compote out of the pears and cranberries and made little tarts in normal sized muffin tins - and went that extra step to cut out little leaves for the tops of each tart because i somehow have NO cutters of any description, biscuit OR cookie. (for shame.)

i'm not sure why. but i just love this simple little creation. it's amazing what cute things can do for your week.


  1. that looks SO YUMMY. i want it. the recipe that is.

  2. :D

    pie crust (this made a buttload so you could cut a 1/3 of it out if you want)

    2 cups flour
    1/2 cup whole wheat flour
    1/2 tsp salt
    1 cup butter, chilled, cubed
    1/2 cup ice water

    3-4 pears cut up or a big can of pears, diced
    3/4 cup cranberries
    1 tbs butter

    sautee until soft

    1 tbs cinnamon
    2 tsp nutmeg
    1 tsp pumpkin pie spice or whatever the heck you want
    1/4 cup brown sugar
    drizzle of agave
    3 tbs orange juice ( or apple or whatever you have on hand)
    incorporate into the fruit and cook down a few minutes

    compote lasts up to a week in the fridge if you want to make it ahead :D

  3. I love your mini pies, Anna, they are so cute!!! I especially like your laurel/live oak leaves on the top. :)