A few years ago I snagged the Williams-Sonoma Pumpkin Pocket Pie mold on clearance. It’s so cute! Who can’t resist mini hand pies you can grab and go? You can fry them or bake them. If you read the blog at all, you know I baked them. They were delicious and making your own crust is a little on the labor intensive side, but you can always buy it at the store too and have that little Pillsbury dough boy make it for you 🙂 I used apple pie filling. You could try pumpkin pie filling or make meat pies or anything you like! I did make my own pie crust. Next time when I am in a crunch definitely trying the pre-made version.
Here is where I’m supposed to type a paragraph or two of something somewhat witty, or rant on the coupon extreme people, or complain about something stupid and trivial. <Insert meaningless comment here>
I have a house in a suburb that isn’t worth much but we can fit, 2 healthy children and a husband who has a job. So, if my coupon doesn’t go through at the register, my car breaks down and I need assistance, my hair isn’t going my way this morning, my coffee spills everywhere it won’t be here or my Facebook status.
Pocket Pies
yield 8 pocket pies
Use 2 boxes of pre-made pastry crust from your local store or Pillsbury (so you have 4 pie crusts) and skip to step 3.
Or made from scratch:
2 1/2 cups AP flour
1 tsp. salt
2 Tbs. sugar, plus extra from sprinkling
16 Tbs. (2 sticks) cold unsalted butter, diced into 1/2″ pieces
6-8 Tbs. ice water
1/2-1 cup pie filling
1 egg, lightly beaten with 1 tsp. water
vegetable oil if frying
1. In food processor, combine the flour, salt and 2 Tbs. sugar with 5 pulses or so. Add butter and pulse until it is coarse crumbles. About 10 more pulses. Add 6 Tbs. ice water and pulse twice. Dough should stick together between your fingers when squeezed. If not, add more ice water a little at a time. Divide the dough in half and cover in plastic wrap. Form into a disk. Put in the fridge 2 hours or overnight.
2. Take the dough out of the fridge 5 minutes before using. On a floured surface, roll it into a disk that is 1/16-1/8″ thick.
3. Using the pocket pie mold, cut out an equal number of each section. So 8 shapes of the back and 8 shapes of the front. You may need to recombine the dough and roll it out again to make more.
4. Follow the instructions on your pocket pie mold. Mine include putting the solid dough shape onto the mold. Put 2 Tbs. of pie filling in the middle (I used apple). Brush the edges with the egg wash and place the top dough shape onto the filling. Press pie mold.
5. Repeat step four for all the molds and bake in a preheated oven at 400 degrees. Brush pies with egg wash and sprinkle with sugar (I didn’t do that in the photo. Just forgot and in a hurry.) Bake 15-20 minutes or until golden brown.
6. To Fry: In a deep, heavy fry pan, fill with vegetable oil up to 2″ deep. Heat oil to 350 degrees. Fry for 3-6 minutes or until golden brown. Drain on paper towels.
