Pocket pies!
January 24th, 2010 by Jennifer
First attempt at using pocket pie molds from Williams-Sonoma
I was lusting after these apple and pumpkin pocket pie molds in the fall when I first saw them on the Williams-Sonoma website (this link will take you to a video of how it works). I posted a link to my Facebook page and my darling sister surprised me with them at Christmas along with a decadent Emile Henry ruffled pie dish (stay tuned for the first use of that baby….I’m thinking apple pie for its debut…).
For the pocket pies, I used cherry pie filling. A few tips help the process go smoothly… flour the molds before placing the dough on them. Use only about 2 tbsps of filling to avoid spillage. Use an egg wash on the pastry and sprinkle with Turbinado sugar before baking.