Malts & Milkshakes by Autumn Martin

Author:Autumn Martin
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group

apple pocket pies

Apple pie is America’s favorite dessert. It is fun to spruce it up a bit with different spices and fruit, and put the filling in a cute little pocket, perfect for a handheld treat. At Hot Cakes, we call our hand-pies Pocket Pies. They do fit right in your pocket—but be careful, they smush easily!

Prep time: 1 hour | Active time: 1½ hours

PIE DOUGH

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2½ sticks very cold unsalted butter, cut into ½-inch cubes

¼ cup ice water

APPLE FILLING

4 pounds Granny Smith apples, peeled, cored, and cut into 1⁄8-inch-thick slices

2 cups plus 2 tablespoons sugar

1½ cups brown sugar, packed

1⁄3 cup cornstarch

1¼ teaspoons ground cardamom

1¼ teaspoons ground cinnamon

1 tablespoon finely grated fresh ginger

½ teaspoon ground nutmeg

1¼ teaspoons freshly squeezed lemon juice

1 teaspoon vanilla extract

½ teaspoon salt

EGG WASH

1 large egg

Makes 8 to 10 pocket pies

1. To make the pie dough: Combine the flour, salt, and sugar in the bowl of a stand mixer. Using a whisk or fork, stir until evenly combined.

2. Break up the butter with your fingers and add it to the flour mixture. Using the paddle attachment, mix on low-medium until the mixture begins to resemble peas. (You can also do this by hand, with a sturdy fork or pastry cutter.) Stop the mixer and, with your fingers, break up any large pieces of butter. Resume mixing until the dough just barely begins to stick together, then quickly add the water in a steady stream. Mix again until the dough is just beginning to stick to the paddle. (Note that you will be mixing the dough just a bit longer than you normally would for a dish pie, as you will need to form a little more gluten to create a dough strong enough to withstand the pocket form.)

3. Form the dough into a ball, making sure to knead out any air pockets. Your dough ball should be uniform without any cracks or holes. Flatten it into a 1-inch-thick disc, then cover it well with plastic wrap and refrigerate for at least 3 hours and up to 1 day.

4. While the dough chills, prepare the apple filling.

5. To make the apple filling: Preheat the oven to 350 degrees F. In a large metal bowl, combine the apples, sugar, brown sugar, cornstarch, cardamom, cinnamon, nutmeg, ginger, lemon juice, vanilla, and salt. Using your hands, mix until everything is well combined. Pour the apple mixture into an 11-by-8-inch glass baking dish or similar, and cover with aluminum foil. Bake until the juices are bubbly and the apples are soft, about 1 hour.

6. Allow the filling to cool completely before making the pies.

7. Remove the dough from the refrigerator and let it sit on the counter for 30 minutes.

8. To assemble the pocket pies, lightly flour a work surface. With a rolling pin, roll the dough out into a big rectangle about 1⁄8 inch thick. Using a ruler and knife, cut the dough into rectangles that measure approximately 4½ by 8 inches. (You can reroll the scraps for extra rectangles, but the dough’s texture will be a bit more tough and chewy.

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