My sister and I both like to bake, and lately we’ve been trying to meet up once or twice a month to try out a new recipe together. It’s always fun to bake with a friend, and it’s nice to have an extra set of hands to help out (and take pictures)! First we made caramel sauce together, and most recently we made these apple pocket pies. Before choosing this recipe, we tossed several ideas back and forth. There are so many good recipes to choose from- sometimes it’s hard to decide what to make first! Ultimately though, we went with these because they looked cute, yummy, and portable – a requirement for me, so that I could bring some home to my hubby :) Lately I’ve been seeing a lot of recipes for hand pies both on the internet and in cooking magazines. You can make them free-form (see photo of the triangle-shaped pie below), but I think it’s easier to use a hand pie mold. My heart-shaped mold is from Williams Sonoma, and they come in a few other fun shapes too.
These little pies turned out very well! The crust was flaky and buttery, and the apple-cinnamon filling was delicious! They are also fun to eat because you can pick them up with your hand – no fork required. They are a great thing to enjoy any time of day (dessert, a snack, breakfast…). Served a la mode with some vanilla ice cream, they would make for an elegant dessert. And the best thing is, they can be made ahead and stored in the freezer until you are ready to bake them (perfect for a party!) Enjoy!
To read Kristine’s recap of this recipe, click here.
Apple Pocket Pies
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons lemon zest (optional)
- 2 tablespoons sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cubed
- 6-8 Tablespoons cold milk (cold water can be substituted)
- Apple Pie Filling (recipe below)
- Egg wash (recipe below)
1. In a food processor, pulse together the flour, salt, and sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
2. Add 6 Tbsp. cold milk (or ice water) and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more milk (or water), 1 teaspoon at a time, pulsing twice after each addition.
3. Divide the dough in half, wrap with plastic wrap, and press each into a disk. Refrigerate for at least 2 hours or up to overnight.
4. Let the dough stand at room temperature for 5 minutes.
5. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2-3 cm) thick. Brush off the excess flour.
a. If using the pocket pie mold: Cut out 4 of each shape (4 with decorative cutout & 4 without cutout- the cutout will serve as a steam vent during baking). Re-roll the dough scraps if necessary, and cut out more shapes. Repeat with the remaining dough disk. Next, place a solid dough shape in the bottom half of the pocket pie mold and gently press the dough into the mold. Fill the center with 1-2 Tbsp. pie filling and brush the edges of the dough with the egg wash. Top with the decorative cutout shape. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold. Repeat with the remaining dough.
b. To make triangle shaped pies: Cut the dough into 6 inch squares. Re-roll the dough scraps, and cut out more squares until all the dough has been used. Place 2 Tbsp. pie filling in the center of each square and brush the 2 edges (the corner edges) of the dough with the egg wash. Fold the dry edges over to make a triangle. Press the edges of the dough together and crimp the edges with the tines of a fork. Using a small knife, make a couple ½-inch slits in the top of the dough so that steam can escape.
Place the shaped pies on a parchment-lined baking sheet. Freeze the pies for 30 minutes.
6. To Bake: Preheat the oven to 400 degrees F. Brush the pies with the egg wash and sprinkle with turbinado sugar. Bake until the crust is golden brown and the filling is gently bubbling, 15-20 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
Source: adapted from Williams Sonoma
Apple Pie Filling:
- 2 large baking apples (such as Granny Smith)
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
1. Peel and chop the apples into small pieces. Combine all of the ingredients together in a bowl and stir to mix.
- Egg wash: 1 egg, lightly beaten with 1 teaspoon of water
- Turbinado sugar (this is optional, but it gave the pies a nice sweet crunch)
Source: This is an adaptation of an unknown source
Yield: 8 pies (Recipe can be doubled)
Use the pie mold to cut out a heart of dough (this will be the bottom side of the pie).
Using the pie mold with the heart cutout, cut out another piece of dough (this will be the top side of the pie).
Place the heart-shaped piece of dough without the cutout in the pie mold. Then add 1-2 Tbsp. of apple filling.
Brush the edge of the dough with the egg wash.
Place the piece of dough with the heart cutout on top of the filling.
Press the cutter down to seal and crimp the edges of the pie. Then you are ready to chill the pies, brush them with the egg wash, and bake them!
The finished product
If you don’t have a pie mold, you can make the pies in the shape of a triangle (see directions above).