Pocket pies (also known as hand pies) are prettier version of my childhood favorites--great for using up scraps of dough if you're already making a pie crust or fun to bake in batches on their own.
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| Pocket pies just cool enough to eat. |
A month or so ago, I wanted to bring in something special for my coworker's birthday. I wanted to make her something that everyone at the office get-together could eat but leave her enough to take home, just for her. I settled on pocket pies, but had trouble choosing the filling before I hit the grocery store. Rookie mistake. I came home with peaches, blackberries, apples, chocolate, and cream. And then I decided to make four different kinds. I really like the birthday girl, and it was too hard to choose just one or two flavors.
These little pies are not difficult to make, but they take some time. Plan to spend at least a full afternoon assembling them, more if you are silly enough to make four types of filling at one go. I got started early, so I had my Dunkin Donuts hazelnut coffee at the ready. Perfect pairing for the finished pies as a sweet breakfast, too.
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| Blackberry, ginger apple, chocolate ganache & bourbon peach fillings. |
Usually I like shortening in my crust (much flakier) but for these, I like a simple buttery crust that lets the filling have all the glory. You could also fry these pies, and if you do, please let me know how they come out; I bet they are amazing. All of these filling recipes have been scaled down from the original batch size, so if you are picking one flavor, you may want to double the recipe or click through to the original. Oh, and I sampled all four and definitely have a favorite, but when I asked for reviews, my coworkers all named different types as the best. Try the ones that sound tastiest to you.
Pocket Pies with Bourbon Peach, Ginger Apple, Chocolate Ganache, and Blackberry Filling
Pie crust
via Williams Sonoma; various filling recipes follow
2 1/2 c all-purpose flour
1 tsp salt
2 tbsp sugar, plus more for sprinkling
16 tbsp (2 sticks) cold unslated butter, cut into 1/2 inch dice
6 to 8 tbsp ice water
1 egg, lightly beaten with 1 tsp water
Special equipment: pocket pie molds (I use a star mold from Williams Sonoma similar to these) or biscuit cutters; food processor or pastry blender
Make the crust:
1. In a food processor or large bowl with pastry blender, mix the flour, salt, and 2 tbsp sugar until combined.
2. Add cubes of butter one at a time (in processor, pulse about 10 times; by hand, blend with pastry blender several minutes. Mixture should resemble course meal (like tiny peas).
3. Add ice water; pulse or gently combine; dough should hold together when you squeeze it but not be sticky. If still crumbly, add more water 1 tbsp at a time.
4. Divide dough in half, wrap with plastic wrap and press into a disk. Refrigerate at least 2 hours or up to overnight.
5. When ready to make pies, let dough stand at room temperature for 5 minutes.
Make the filling:
See below for filling recipes; allow hot fillings to completely cool before assembling pies.
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| Cutting out pie crusts. The star cutout serves as a vent and the star is a sweet embellishment. |
Make the pies:
1. Preheat oven to 400 degrees F.
2. On a floured surface, roll out one dough disk. Brush off excess flour. Using pocket pie mold or biscuit cutter, cut out shapes. Reroll dough scraps, if necessary, and cut out more shapes. Repeat with remaining dough disk. Optional: If not using mold, use knife or smaller cutter to create tiny vent holes for pie, similar in size to the star cutout in photo.
3. Place dough shape in mold (if using). Fill center with 1-2 tbsp pie filling. Note: I was cautious about overfilling (because I tend to excess) but learned that underfilling is also underwhelming for the finished product. Experiment but be generous with your portions.
4. Brush the edges of the dough shape with egg wash. Top with a matching shape.
5. Press the top half of dough to seal and crimp edges of pie (with mold or fork).
6. Place on baking sheet lined with parchment paper. Repeat with remaining dough; freeze pies for 30 minutes.
Bake the pies:
7. Brush the pies with egg wash and sprinkle with csugar.
8. Bake until crust is golden brown and filling is gently bubbling, 15 to 20 minutes.
9. Cool on a wire rack for 10 minutes. Enjoy.
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| Pies, ready to be popped in the oven. |
Bourbon peach filling
adapted from Smitten Kitten
1 pound peaches
1/8 c flour
1/8 c sugar
pinch of salt
1 tsp bourbon
1/2 tsp vanilla extract
Peel and chop the peaches into 1/2 dice. Combine with flour, sugar, salt, bourbon, and vanilla. Set aside. Stir mixture to reincorporate juices before filling pies.
Ginger apple filling
adapted from Smells Like Home
1 tbsp fresh lemon juice
1 pound granny smith apples
1/8 c sugar
1 tbsp flour
1 tsp cinnamon
1/8 tsp nutmeg
1/2 inch minced fresh ginger or 2 minced pieces crystallized ginger
Peel and chop apples into 1/2 dice. Combine with lemon juice, sugar, flour, cinnamon, nutmeg, and ginger. Set aside. Stir mixture to reincorporate juices before filling pies.
Chocolate ganache filling
adapted from Martha Stewart
1/2 c heavy cream
4 oz dark chocolate, finely chopped
1 tbsp butter
Place chopped chocolate in a heat-proof bowl. Heat cream in saucepan until boiling; pour over chocolate. Let stand 2-3 minutes. Add butter and whisk until smooth. Set aside to cool before filling pies.
Blackberry filling
adapted from Epicurious
1 c blackberries
1 granny smith apple, peeled and grated
1 tbsp flour
1/4 tsp cinnamon
3 tbsp sugar
Combine blackberries, grated apple, flour, cinnamon, and sugar in a saucepan over moderate heat. Stir frequently until mixture boils and thickens. Set aside to cool before filling pies.
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