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Apple Pocket Pie

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DaisyM Oct 14, 2009 04:36 AM

I couldn't help it. I bought the Williams-Sonoma pocket pie mold. Has anyone used this and have any tips? I'd like to use apple filling. Any suggestions on an easy and delicous apple pie filling? Also, what type of apples should I use.

Thank you so much!

  1. k
    KiltedCook Oct 27, 2009 11:38 AM

    I use my tortilla press to make empanadas whether sweet or savory. A couple Granny Smith apples sliced, about a half cup of brown sugar, a teaspoon of cinnamon and a quarter or less of cloves and a couple tablespoons of butter, and simmer until soft to make the filling.

    1. Popkin Oct 14, 2009 08:46 AM

      You'll want a good firm apple, I hear. Personally I have used all manner of apple, with differing results (firmness of finished product, flavour), though none have been unpleasant I prefer for flavour granny smiths. All you have to do to make a filling is use whatever pie seasoning you like (I use pie spice or just cinnamon) and sugar and flour.

      I toss the apples with flour and seasoning first, just to coat, then enough sugar to sweeten to taste. Probably about 1 cup per 5 or 6 apples, give or take according to taste.

      as to this pocket pie mold, I've no clue. I usually just make a roundish thing and fold it over into a half-moon.

      Is it easier with the mold?

      8 Replies
      1. re: Popkin
        hotoynoodle Oct 14, 2009 09:07 AM

        i use a mix of brown and white sugar, as well as a few shakes of cinnamon and dried ginger.

        a combination of apples is nice, but mealy ones, like the ironically named red delicious, are not very good for pie.

        1. re: hotoynoodle
          Popkin Oct 15, 2009 08:15 AM

          lol, I hear you on the red delicious. I loved them growing up, but that probably has something to do with eating them within an hour of being picked from grandpa's tree. They just don't travel well at all.

          I've never tried ginger in apple pie! I'll have to give it a go next time. Have you ever used turbinado sugar and maple syrup? so good :)

        2. re: Popkin
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          DaisyM Oct 14, 2009 06:07 PM

          I've never used the mold or made it by hand...so I'll let you know how it turns out.

          1. re: DaisyM
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            exotik1 Oct 26, 2009 08:23 PM

            I got the heart and star molds and they work great for making chicken pot pies. They have a "wow" factor, and help me feel more confident about baking. The heart holds more filling than the star....Next i will try an apple pie next with giant sugar crystals on top. :) Ohhh, did you guys know you can buy the makara cinnamon from cinnabon stores? it will work great with your sweet pies and is about $5.

            1. re: exotik1
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              DaisyM Oct 27, 2009 11:09 AM

              I got the heart shaped mold and my husband is in charge of actually getting the dough out of it! I think the trick is to put a little flour in the mold first and make sure the dough is really cold. They really look sweet. Planning to serve them for Thanksgiving dinner.

              1. re: DaisyM
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                exotik1 Oct 28, 2009 10:58 PM

                I use Pam spray on the mold, and its really important to freeze the filled pockets before baking them so they'll hold together better. I put eggwash on the frozen pockets and they turn out shiny. Tenderflake makes a good refrigerated puff pastry for when youre in a hurry. One last tip, try not to overstuff the pockets, 1 tablespoon or a little less of filling will work. :)

                1. re: exotik1
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                  DaisyM Nov 2, 2009 04:54 AM

                  That is a great idea re Pam. Is your eggwash whole egg or egg whites only?

                  1. re: DaisyM
                    e
                    exotik1 Dec 2, 2009 08:26 PM

                    If i remember correctly, the eggwash was eggwhites and a touch of water for savory pies, and eggwhites and milk for sweet pies.

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