..a lifestyle blog filled with recipes, photography, poems, and DIY

the forest, the mountains

are my north star –

the compass where

i can reset and find

my place

♥

i have so much

gratitude

to be shown new

ribbons of rivers

shorelines

and craggy views

♥

Lost

BY DAVID WAGONER

Stand still.

The trees ahead and the bushes beside you Are not lost.

Wherever you are is called Here,

And you must treat it as a powerful stranger,

Must ask permission to know it and be known.

The forest breathes. Listen. It answers,

I have made this place around you,

If you leave it you may come back again, saying Here.

No two trees are the same to Raven.

No two branches are the same to Wren.

If what a tree or a bush does is lost on you,

You are surely lost. Stand still.

The forest knows Where you are.

You must let it find you.

♥

and so of course there should

a forest of trees at

Christmas

♥

Christmas Tree Hand Pies

Author: Barbara Barry

Ingredients

2-3 boxes store bought pie dough (2 rolls/sheets of refrigerated pie dough), depending on how many hand pies you wish to make
1 21 ounce can cherry pie filling
2 eggs
2 tbsp water
coarse sanding sugar (Wilton from Michael's craft shops)
1 Christmas tree cookie cutter

Instructions

Preheat your oven to 350F.
Take your pie dough out of the fridge and let warm at room temperature for about 15 minutes.
Line a cookie sheet with parchment paper.
Whisk together the eggs and water.
Lightly dust your counter top with flour and roll out one pie crust until about 1/8"-1/4" thick (you won't need to roll it out much).
Cut about 7 trees. Repeat with the remaining pie dough.
Place the trees on the prepared cookie sheet.
Scoop about a tablespoon of pie filling in the center of each tree then brush the edges of the tree with the egg/water wash.
Lay another tree on top and lightly press with a fork around the edges to seal. Try not to squish the pie filling out of the sides of the tree.
Brush each tree with the egg wash then score three times with a sharp knife. Sprinkle with the coarse sanding sugar.
Bake for about 20-25 minutes or until golden brown. Transfer to a cooling rack. Serve warm or at room temperature.
These will keep in the fridge for a day or so.

Christmas Tree Hand Pies