these one-of-a-kind aprons from homemade grits are perfect for your little chef. fits size 2 up to 8. each apron comes with two hand mitt pockets for storing little treats or their favorite cooking tools. here’s a recipe to inspire you from “christmas cooking with kids.” bon a petit!
recipe and photo courtesy of “christmas cooking with kids” by annie rigg
1. preheat oven to 350 and place baking sheet on the middle shelf to preheat.
2. sprinkle a little flour on a clean work surface. roll the pie dough until it’s big enough to fit your 9″ pie plate. carefully lift up the pastry (it may help if you lift it while on the rolling pin) and lay it in the pie plate. carefully trim any excess pastry from around the edge with a small knife.
3. gather up any scraps of dough, knead very lightly to bring together into a ball, and roll out again. use the star-shaped cutter to stamp out lots of stars. brush the edges of the pie with a little milk and stick the pastry stars, slightly overlapping, all around the edge.
4. chill the pie crust in the fridge while you prepare the filling.
5. put the pumpkin, whole eggs and yolk, brown sugar, spices, and cream in a large bowl and whisk until well mixed and smooth.
6. carefully pour the mixture into the pie crust, brush the stars with a little more milk, and scatter the granulated sugar over them.
7. ask an adult to help you put the pie on the hot baking sheet in the preheated oven. bake for about 35 minutes, or until the filling and the pastry is golden brown.
8. ask an adult to help you remove the pie from the oven. let cool to room temperature before dusting with confectioners’ sugar.