On the way to finding our ultimate winter squash cake. It must be moist, dense, and lightly spiced so that the sweet, creamy earthiness of the fruit shines through. And while this pretty little quick bread has a pleasant and rich flavour, the conclusion is that what we really want is a big wedge of coffee cake thick with crumble. Until then, nobody will be complaining about a slice of loaf in their lunch bag.
Hand Pies 101
- Keep it small. Not just the size (think poptarts) but also the number of pies you plan to make. Baking three pies for twenty-five people is much more practical than fashioning individual hand pies for each person. Save this project for a weekend treat to share with a few well deserving friends.
- Keep that pastry cold. Always work with a well chilled pastry to ensure that the pies will hold their shape and bake up nice and flaky. Store the cut circles in the fridge and assemble them one at a time, and once they are sealed place the pastries in the freezer for 5 minutes just before baking.
- Right before they go into the oven, brush the pies with a light eggs wash to promote a golden finish, cut two small slits in the top pastry for ventilation, and sprinkle with course sanding sugar for crunch and sparkle.
- Eat with vanilla bean ice cream.
Up Next: An ‘original’ recipe for squash cake. Squash cake… squash… cake. Or shall I say, how would you like a lovely Acorn Tea Loaf, or a perhaps a streuseled Butternut-Pecan Coffee Cake?