In Praise of Pie

Returned last night from Chicago. The best buy of the trip was the Apple Pocket Pie Mold from Crate & Barrel.
I have the pie plans with Cammie. This morning I tested the recipe.


Pie Crust
Sift 1 1/2 c. flour, add 1/2 tsp salt, mix in 1/2 c. shortening and then mix in 1/4 c. cold water.
 

Roll out pie dough.

Use the built in cutters on the outside of the mold (not the crimped side),

cut a top crust (with leaf vent) and bottom crust.

Peel and chop apples. (1 small does two pies). For each apple add 1 tbsp flour to 1 tbsp Pearl Sugar in a bowl, sprinkle in cinnamon and nutmeg and toss to coat the apples.

 

 

The pearl sugar looks like snow on the apples.

For the little mold, the apple pieces need to be chopped up not just sliced.

 

 

Open the mold and place the bottom crust inside the non-crimped side of the mold and fill with apples and sugar mix.
Brush the edges of the crust with water. Lay the top crust (with the vent) over the apple matching the crust edges, close the mold to seal and crimp.

 

  I baked the pies at 425 degrees for 15 minutes. I poured honey in through the hole and baked 5 more minutes with a piece of foil over the top so that they wouldn't burn.

 

Better than McDonald's.!!!!