November 9, 2011

Apple Pie Pockets

YOU Can't Reach For Anything NEW If YOUR Hands Are Still Full of Yesterday's JUNK. ~ Louise Smith

If you're just tuning into my blog, or are getting to know me personally, there is one thing you should know about me. I am an obsessive quote collector.  I always travel with some paper and a pen just in case I come across a quote that I want to add to my collection.  I pin quotes on my Pinterest board, clip them from magazines, calendars, books, and newspapers, tag and share them on Facebook, and write them down in my very own quote book.  I started that quote book after my father passed away in December 2009 after discovering quote clippings in his wallet.

Quotes, whether they be one sentence or an entire paragraph, speak volumes and have the power to shift your mood. Sometimes those words running across the page give you advice that no friend or parent could give. They shed light on difficult situations, help you gain perspective, and analyse things from a different point of view. Simply put, I love quotes. And the fact that my father collected quotes too makes me feel connected to him even more.


Growing up, my mom and I would go grocery shopping on Saturday mornings. As soon as the store would open, we would get what we needed and be home before the weekend shopping rush would start.   Sometimes, my dad would come along, or would get some things from the store the night before.  And almost always he would buy danishes, donuts or apple pie for us to enjoy. Now whenever I see danishes, apple pie, or coconut covered donuts, I remember him.  

In October, Loblaws was selling PC's apple-shaped pocket pie maker, and because apple pie is near and dear to me, I picked one up and all the ingredients listed on the box to make these cuties.

Apple Pie Pockets

3 Gala Apples, cored, peeled and chopped into chunks (The original recipe called for Granny Smith, but I don't like Granny Smith so I used Gala instead)
1/2 cup granulated sugar
1 tbsp fresh lemon juice
1/4 tsp cinnamon
1 package of butter puff pastry sheets, thawed but cold
1 egg, beaten

In a pot, stir together apples, sugar, lemon juice, and cinnamon.  Let the mixture stand for 10-15 minutes or until some juice has been released.  Bring to a simmer over low-medium heat and cook for 10 minutes or until apples are tender and juices are thickened.  Chill for 1 hour.

Preheat the oven to 375 degrees and line a baking sheet with parchment.

Unroll one sheet of puff pastry onto a lightly floured surface. Using the apple pocket pie maker, cut four apple shapes using one side of the pie maker. Repeat with other side of closed apple pocket maker and additional sheet of pastry.  There will be 8 pieces- 4 bottoms and 4 tops with the vent.

Open apple pocket pie maker and dust slightly with flour. Gently press in one of the dough cut outs. Fill centre with 1/4 cup of cooled filling. Brush edges of dough lightly with beaten egg. Lay vented dough cut out over top, lining up edges; press mold shut to seal edges.  Lay finished pocket onto prepared baking sheet, vented side up.  Repeat for each pocket.  Brush tops of pockets lightly with beaten egg.  Bake for 20-25 minutes or until the pocket is evenly golden and crisp.

**Some notes:

If you don't have the pocket maker, you can create free-form shapes with puff pastry and stuff it with the apple filling.
If you don't want to make all of the pie pockets, DO NOT brush the tops of the pies with the egg. Instead, layer the pies between waxed paper, put them in freezer bags and stick them into the freezer for a later date.  I wouldn't keep them in the freezer for more than one month.

No comments:

Post a Comment