Today in William Sonoma, I came across these adorable Apple Pocket Pie Molds. I just could not resist, and made them when I got home!
If you want to buy the mold, and try it yourself, here is the link: http://www.williams-sonoma.com/products/b318/index.cfm?pkey=cbakeware%2Dnew
William Sonoma provided step by step instructions, along with the pastry dough recipe listed below. Although the first few did not turn out as well as I had hoped, I got the hang of it, and the rest turned out great!
2 1/2 C. All-Purpose Flour
1 t. Salt
2 T. Sugar
16 T. Butter
6 -8T. Ice Water
Combine Flour, Salt and Sugar. Cut butter into 1/2 inch dice. Add butter to the flour mixture. Mix until coarse meal (can be done in a food processor, or with a pastry cutter). Add Ice water until the dough holds when squeezed together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 2 hours, or up to overnight.
*the recipe says you will get 8 apple pie pockets, but I only got 6 with a little dough left over.
Apple Pie Filling
1/2 C. Sugar
1 T. Flour
1/16 t. Salt
1/2 t. Cinnamon
1/8 t. Nutmeg
3 Granny Smith Apples
Peel, Core and slice apples. Combine all the ingredients together.
