Have you got a copy of Adrianna Adarme’s new book, The Year of Cozy? Doesn’t the title make you want to immediately wrap yourself in every blanket you own? That was my initial reaction, and that was before I even opened the thing!
It’s a total coziness manifesto – all about enjoying life, spending time on the little things, and hitting the snooze button on constantly being too ‘busy’. There are heaps of cool recipes (of course) but there are also tons of crafts, little adventures, and ways to bring a little joy into your life.
I’m completely enamored of this book. I want to spend my whole year just acting out every little idea in here. I love how Adrianna takes kind of Pinterest-y things, but does them in a totally accessible way.
She’s like, yeah! We can make fake marble bowls, and spraypaint messages on our doormats and deliver some homemade biscuits to a friend. Because it’s fun! And it’s not rocket science! And why not?! She strikes a cool middle-ground. She’s not wearing a wearing a floppy hat and flowing maxi 24/7, while constantly creating terrariums, but the girl can bake a pie and dammit, she does! And we should too! (also, she can rock a hat now and then)
So these Burnt Vanilla, Peach and Blueberry Hand Pies are totally inspired by the book – in which Adrianna shares her recipes for both a beautiful Peach Pie, and a Burnt Cherry & Vanilla Pie. I was totally obsessed by the sound of burnt vanilla, but cherries are SUPER expensive at the moment.
In the spirit of #TheYearofCozy, I worked with what I had, to make my day a lil’ brighter (see how fun this attitude is?). I threw in a handful of blueberries, some diced yellow peaches, and a burnt vanilla bean and OH SHIT I’m never not burning my vanilla again. These pies? Unbelievable.
The slightly bitter, but still stickily fragrant vanilla permeates the filling of these pies like you wouldn’t believe. And it works great with the peaches and bluebs too (though I bet it would be amazing with cherries). A scoop of ice cream and the spirit of coziness truly radiates out of these bad boys. Burnt Vanilla, Peach and Blueberry Hand Pies – winner.
- 1 + ½ cups (225g) plain flour
- 1 tbsp sugar
- pinch of salt
- 1 stick (115g) butter, cold
- ⅓ cup (85ml) cold water
- 2 tsp apple cider vinegar
- 1 small vanilla bean
- 2 small yellow peaches (about 1 cup chopped)
- ½ cup blueberries
- 3 tbsp caster sugar
- 3 tbsp brown sugar
- 2 tbsp tapioca (arrowroot) flour
- 1 egg yolk
- caster sugar, extra, to decorate
- First, make the pastry. Place the flour, sugar and salt into the bowl of a stand mixer. Cut the butter into ½ inch (1cm) cubes, and add it to the flour. In a separate jug, stir together the water and vinegar.
- Work the butter into the flour, using the paddle attachment of your mixer on a low speed, until the mixture looks like breadcrumbs with a few large, visible pieces of butter still remaining.
- With the mixer still on low, stream in the water a few tablespoons at a time, until the mixture looks like it's about to come together. Use your hands to clump the dough into a ball, flatten into a disc and wrap in plastic. Place in the fridge to chill.
- Meanwhile, make the filling. Over the grate of a gas stove burner, set to medium heat, carefully rotate the vanilla bean until both sides are charred (hold with a long pair of metal tongs). Set aside to cool completely
- Wash and dice the peaches into ½ inch (1cm) chunks, and place into a mixing bowl with blueberries.
- When the vanilla bean is totally cool, process it in a food processor (one of those small ones is good for this) until it looks powdery, then add the two types of sugar, and process again to combine.
- Add the vanilla-sugar and the tapioca to the peaches, and stir well to combine.
- Roll the pastry out fairly thinly into a large rectangle, and cut 6 squares, about the size of a CD case (OLD SKOOL).
- Whisk the egg yolk with a little water, and then brush around the edge of the pastry squares. Place a few tablespoons (as much as you can) onto each square and then fold over and press to seal. Place the pies onto a lined baking sheet, and then put them in the fridge for 15 minutes to chill.
- Preheat the oven to 400F (220C/200C fan forced). After 15 minutes, brush the pies with the remaining egg yolk and sprinkle with extra sugar.
- Bake for 20 minutes, or until golden brown and bubbling.
- Serve with whipped cream or ice cream!