Pocket Pies

A few years ago I just had to have the adorable little pocket pie makers from Williams-Sonoma and honestly they've been doing a wonderful job collecting dust in my cabinet. I decided to dust them off yesterday and make some pocket pies. Both of these recipes are from Williams-Sonoma . Both were delicious, I liked the apple cranberry the best. I used dried cranberries instead of fresh. You do not need pocket pie makers for this recipe, you could use a biscuit cutter or a drinking glass and use a fork to crimp your edges.

Apple-Cranberry Pocket Pies

For the crust
2 1/2 cups all-purpose flour
1 tsp salt
2 Tbsp granulated sugar
2 sticks cold unsalted butter cut into 1/2 inch dice (I dice my butter first and put in the freezer to get really cold while I prepare the flour mixture)
6-8 Tbsp ice water

For the filling
1 1/2 lb pink lady or McIntosh apples (I would not use McIntosh they typically fall apart) any yummy firm apple will do, I used gala. a mix of apples would be yummy too. Peeled, cored and cut into 1/2 inch dice
1/3 cup firmly packed light brown sugar
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1/8 tsp fresh grated nutmeg
2 tsp cornstarch
2 Tbsp unsalted butter
1 1/2 tsp fresh lemon juice
5 oz fresh cranberries (I used dried)
1/4 cup granulated sugar
2 Tbsp water

1 egg, lightly beaten with 1 tsp water
granulated sugar for sprinkling

Directions
In the bowl of an electric mixer fitted with the paddle attachment beat together the flour, salt and the 2 Tbsp granulated sugar on low speed until combined, about 10 seconds. Add the butter and beat for 30 seconds, then increase the speed to medium-low and beat until the mixture resembles course meal, about 1 1/2 minutes more. Add the 6 Tbsp ice water, reduce speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp at a time, beating for 5 seconds after each addition. Turn the dough onto a work surface. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerate for at least 2 hours or up to overnight.

To make the filing, in a large bowl stir together the apples, brown sugar, vanilla, cinnamon, salt, nutmeg, and cornstarch. In a large saucepan over medium heat, melt the butter. Add the apple mixture, cover and cook, stirring occasionally, until the apples are just tender but not mushy, 16 to 18 minutes. Remove from the heat, stir in the lemon juice and dried cranberries let cool for 30 minutes.

Let the dough stand at room temperature for 5 minutes. On a floured surface roll out 1 disk into about 3/16 inch think. Brush off excess flour cut out 8 shapes (4 tops 4 bottoms). rerolling dough if necessary. Repeat with remaining disk. Place 2 tbsp of filling into half your shapes and brush edges with egg wash then place your tops on. Crimp edges with a fork. (if you are not using a mold, you need to cut a small hole or a slit into your pie top so steam can release and your pie won't explode.) Freeze pies for 30 minutes.

Preheat oven to 400 degrees.
Brush the tops of pies with egg wash and sprinkle with granulated sugar. Bake until the crust is golden brown and the filling in gently bubbling, 22-24 minutes. Transfer the pies to a wire rack and let cool for 10 minutes.

Cherry Pocket Pie
Do everything exactly the same as above for these except the filling is different, here is the recipe. (I used frozen hulled cherries) rinsed and thawed, they worked perfectly.

2 cups fresh or frozen pitted sour cherries, thawed and drained if frozen.
1 tsp pure vanilla extract
1/2 cup sugar
1 1/2 Tbsp cornstarch
pinch of salt
1 egg, lightly beaten with 1 tsp water
Coarse sugar for sprinkling.

In a saucepan, whisk together the 1/2 cup sugar, the cornstarch and pinch of salt, then add cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let filling cool.