I’m a kid at heart, always have been. Most of my favorite moves are of the Pixar variety, and if it wasn’t for all the walking, I could probably visit Disney World every other month.
I can also be found browsing through toy stores, just for the fun of it. Plush toys have a way of drawing me in.
At least I now have a valid excuse for frolicking in toy stores.
One of my most cherished childhood items is Teddy, my stuffed panda bear that I’ve had since I was four. I don’t sleep with him anymore, but Teddy does stand guard on our bedroom dresser these days.
When I found out that we were having a baby, the one thing I knew was that I would be getting him/her a stuffed panda. So, Bamboo by Blabla was my very first purchase for my mini-me. Here are Teddy and Bamboo hanging out together in my photo studio:
Can I say how much I am already in love with Blabla? Not only are the toys soft, adorable and beautifully designed, the Atlanta-based company is all about authenticity and fair-trade with its producers in Peru (I love responsible companies!).
These days my mind can’t help but wander and obsess over cute, kid things.
The growing belly may have something to do with it.
I told myself that I wouldn’t turn this blog into a “mommy” blog, whatever that would mean. But the reality is, I’m becoming a mommy, and this blog has become an extension of me. So, in the spirit of staying authentic, some baby & mommy topics will be sprinkled in here and there amongst the food, recipes and stories.
Since my mind has been on mini things lately, half-moon pies leaped onto my must-make list when I spotted a recipe for them in my Pie by Ken Haedrich cookbook.
These pies would be perfect for a picnic, a day hike or just something fun for little hands to hold and munch on. Heck, they’re perfect for me and Paul to munch on.
Since they’re personal sized, we can eat all of the pies and not have an insane amount of leftovers (which frankly, I would end up eating anyways – not great for the waistline).
The recipe in the Pie cookbook was for peach half-moon pies, but since I tend to make a lot of desserts with peaches in the summer, I decided that it would be a good idea to kick things up a notch. So, stone-fruit pies it was!
Stone Fruit Half-Moon Pies (4 servings) – adapted from Pie by Ken Haedrich
1/2 cup (1 stick) unsalted butter, softened
4 ounces full-fat cream cheese, softened
1/4 teaspoon salt
1 tablespoon confectioners’ sugar
1 1/2 cups all-purpose flour
1 cup peaches, peeled, pitted and cut into bite size chunks
1 cup plums, peeled, pitted and cut into bite size chunks (optional, otherwise use a total of 2 cups peaches)
1 cup cherries, pitted and cut in half
1/3 cup granulated sugar
Juice from 1 lemon
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon nutmeg
Confectioners’ sugar (optional)
To make the crust: With a stand mixer, combine the butter, cream cheese and salt in the bowl of the mixer fitted with the flat beater attachment. Blend for about a minute on medium-low speed. Then in portions, add the confectioners’ sugar and 1/2 cup flour. Blend on low speed until the flour is incorporated. Then add another 1/2 cup flour, blend till incorporated. And then add the remaining flour and blend till incorporated.
Remove the dough from the bowl and place on a lightly floured surface. Knead the dough 2-3 times and divide into 4 roughly equal pieces. Roll each piece into a ball and then flatten into a disk about 3/4″ thick. Wrap in plastic wrap and refrigerate for about 1 hour.
To make the filling: Combine the peaches, plums, cherries and sugar in a medium saucepan and bring to a boil. Then turn down heat and let simmer for about 3 minutes. As the filling heats, combine the lemon juice and cornstarch in a small mixing bowl. Then add the cornstarch mixture to the saucepan and stir into the fruit mixture. Let cook on medium heat for about 2 minutes. Then remove the saucepan from the heat. Add the vanilla and nutmeg to the fruit mixture and stir to combine. Set aside to cool.
Preheat the oven to 400˚F.
Remove the dough from the fridge and working with one piece at a time, roll into an approximate 8 inch circle on either a sheet of wax paper or use the plastic wrap that it was in the fridge in. Spoon about 1/4 of the fruit mixture onto half of the dough circle, leaving about 3/4 inch border along the edge. Fold the empty half of the dough over the filling and then pinch the edges together. I used a fork to make a simple border along the edge. Repeat to make a total of 4 half moon pies.
Place the pies on a parchment paper lined cookie sheet, brush the top of the pies with milk and then sprinkle with sugar. Then poke the surface of each pie with a fork or toothpick to make steam vents.
Place the pies in the center rack of the oven and bake for 10 minutes, then reduce the heat to 375˚F and bake for another 20 minutes. Then rotate the cookie sheet 180˚ so that the front is now facing the back of the oven and bake for 10 more minutes.
Remove the pies from the oven and let cool on a wire rack, sprinkle with confectioners’ sugar if you wish, serve warm and enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on