I did try.

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I was thinking 13:00 was the time.  Whatever else I wrote, my mind... connected with 13:00.  That wasn't right.  No problem, the event has just been moved to Monday.  All good.  However, with the hand pies baked and fresh, I asked that the arrive and take those.  I may yet get to that other sort of pie, after checking the old dough.  My fridge is near, just under, freezing.  So they may be just fine, double and triple wrapped as they are on top of that.

I tested the cherry.  It was good.  A bit light on sugar, more like a tart, somewhere between a true sweet pie and a tart.  More on the tart side.  But good.  Especially with the crust sprinkled with sugar.  I haven't tried the peach yet, but they smelled very good.  Those may be sweeter.  I couldn't find a good idea of ratios of sugar to particular fruit, so had to just guesstimate.  All good.  It's fun, too.

The crust is easy to make.  The real time involved is in making sure the butter is cold enough... an half hour dip in the freezer, coming from the refrigerator.  Then dicing that into very small chunks.  Then freezing that again, if need be.  You can work that with your hands, or with knives, or several other ways, but a food processor or blender would do well, if it's powerful enough.  It won't be perfect, not like a true pastry chef would make it, but it is better than store-bought by far.

I need to make a stew before long, and cook it until the meat is tender enough, then make meat pies this way.  Perhaps just freezing them without baking them first.  Sure, it takes 40 minutes, thawed, give or take, to bake them.  But that is okay too.  I just don't care much for the microwave, as I have mentioned.  I did get a shower taken, and the dishes back in for a final soapy soak, to be washed, then rinsed, and perhaps done yet today.  It works out.  Hmm...  I am hoping to do a bit of domestic this weekend.  It'll be slow.  I am still sort of in gimp mode.  I pushed and finagled, fell, got up quickly, and went back down just as quickly.  I think I am holding onto the edge.  Not barely, but not strongly.  Going forward, but with a bit of caution, is the way.

Later.