I’m sick of sandwiches. I had them for lunch and dinner pretty much all week. I’m never sick of apple pie.
I am pretty happy that tonight Jacob made a huge dinner instead of my lazy sandwiches.
I decided to make these pocket pies for dessert.
They turned out delicious and perfect one person portions. I baked two out of the eight pies this recipe made and froze the rest so that at any time of day I can simply have a freshly baked pocket pie in my life and my belly.
I use the same apple pie filling used in my Mini Dutch Apple Galettes.
This pie crust recipe has just a little bit more sugar (2 T instead of 2 t) than my Perfect Pie Crust recipe. I thought I’d try it out and it turned out delicious. So it’s up to you on the sugar content of your crust.
(I figured I’d retype the info so that you guys can have this recipe all in one place!)
Pocket Apple Pies
Apple Pocket Pie Mold from Williams-Sonoma. I really recommend it! They have a pumpkin one too! They are pretty fun, don’t you think?
Pocket Pie Crust
Recipe from Williams-Sonoma
- 2 1/2 cups all-purpose flour
- 1 t salt
- 2 T sugar, plus more for sprinkling
- 16 T cold unsalted butter, cut into cubes
- 6-8 T ice water
- 1 egg slightly beaten
- 1 teaspoon water
Apple Pie Filling (makes a heaping cup and a half)
Recipe adapted from Farm Journal’s Complete Pie Cookbook
- 2 or 3 baking apples, cored, peeled, and sliced. (I used one macintosh and one granny smith)
- 1/3 cups sugar
- 1 T flour
- 1/2 t cinnamon
- pinch of nutmeg
- pinch of salt
- Make pie crust. Whisk together flour, salt and sugar. Cut butter into the flour mixture until it looks like crumbs and there are no butter pieces bigger than a pea. Add 6 tablespoons of ice water all at once and mix just until the dough starts to come together. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly at all add a little bit more water 1 teaspoon at a time. Gather the dough in your hands, divide in half and shape each half into a disk. Wrap each disk in plastic wrap and chill for 30 minutes to an hour before rolling out.
- Meanwhile make your apple pie filling. Mix the sugar, flour, cinnamon, nutmeg and salt in a small bowl. Mix lightly through apples. Set aside.
- On a floured surface roll out 1 dough disk into a round 1/16 – 1/8 inch thick. Brush off excess flour.
- Using apple pie mold, cut out 8 of each shape (4 with the decorative cutout and 4 without). Roll out the other disk of dough and do the same. (If you don’t have this snazzy pie mold just use a large cookie cutter and prick with a fork before baking.) Make egg wash by whisking together one egg and one teaspoon of water in a small bowl.
- Use the pie mold. Place a solid dough shape in the bottom half of the cutter and gently press dough into the mold. Fill the center with 1-2 tablespoons pie filling and brush edges of the dough with egg wash. Top with matching shape that has the decorative cutout. Press top half of the cutter down to seal and crimp the edges of the pie. Remove pie from mold and place on a parchment-lined baking sheet. Repeat with remaining dough. Preheat the oven to 400 degrees and freeze the pies for 20 to 30 minutes before baking.
- Brush the pies with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is gently bubbling. 15-20 minutes. I baked them for 15 minutes and then tented them with tin foil for the remaining 5 minutes to prevent the crust from getting too dark. Cool on a wire rack for 10 minutes. (Recipe makes about 8 pocket pies)
These would be really good with carmel sauce drizzled on top and perhaps with some vanilla ice cream or whipped cream! These are the perfect size! I’m also thinking I want to make some savory pies with this mold. Yum!