Sometimes I get a little over zealous at the grocery store thinking we are going to eat 5 servings of fruit a day. We do our best, but sometimes I end up with lots of extra and this week it was green apples. Last night I was watching Good Eats with Alton Brown and he was making these pocket pies. His had Curried Mango and Chocolate filling, but like I said, I had apples. 🙂 Part of this recipe is indeed from Alton Brown, but the filling is from Paula Dean, revised a little by me because we have to cook the apples down before filling the pocket pies. This recipe yields about 20 pies. I got 21 out of it. I think they turned out really well. I just gave some to my sister and brother-in-law, so I will have her give a review! Hope you enjoy!
Apple Pocket Pies
Ingredients for pastry:
Ingredients for filling:
3. Add the milk all at once and mix in with a spatula until it begins to come together.
9. Move cooked filling into a stainless steel bowl and refrigerate until filling is cool, about 30 minutes. The stainless steel is a good conductor of heat, so the apples will cool more quickly. If you don’t have a SS bowl, you can use any other kind, but cooling will take a little longer.
10. Remove pastry rounds and cooled filling from refrigerator. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
There are a couple of options for how to cook the pies. I baked them so the calories and fat would be less, but lets face it, they are going to be best deep-fried. Here are the directions for each method.
13. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
14. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.