First, a moment of silence...my food processor died. The one my mom gave me 25 years ago. The little Hamilton Beach with a heart of gold...so sad. But 25 years of use is one heckova record for my new processor to live up to! I knew my food processor was about to kill over - the smoke from it's hind quarters was a dead giveaway...so I'd been keeping my eye open for a new one - inspecting everything from the $39.95 special to the grand-pooh-bear of processors, the new 3-cup Cuisinart for $299. I didn't want either - just something in between that would be dependable and would last me the rest of my life - say 50 to 60 years or so. And then the mister pulled one of his dido's...which meant I would be receiving the processor of my dreams as a "sorry" gift... the 11-cup Cuisinart...I'm telling you, it's a grand machine! It could turn chew up a Mercedes and spit it out as pastry in a New York second!
My first order of business with my new processor was pie...not just any pie...pocket pies or hand pies. Like a cupcake, it's an individual dessert - so everyone gets their own pie...what could be better?! But I would be remiss if I didn't tell you that the reason pocket pies were 1st on the agenda...My good friend, the Aussie, pounced on an email I'd sent to friends where I mentioned the darling pocket pie molds at Williams-Sonoma...two for $17...they just spoke to me, you know?
The Aussie, always "wired" and on the job, was practically standing inside Williams-Sonoma when she received my email...so she purchased them for me, and an hour later had her son "ding-dong-ditch" as he left them on my doorstep. When I answered the door and discovered the pie molds I just couldn't imagine who, what, where and HOW they got there so fast! The Aussie is the mistress of thoughtfulness at break-neck speed.
The pastry has to sit in the refrigerator for 30 minutes before it can be rolled out. It took me a few tries before I got just the right amount of filling in the pies...too much and it squirts out the sides, too little and they sink in the center! Oh, about the squirting...if you make these and if you use molds like I did, make sure you don't squeeze the mold OVER your remaining pastry...the filling will get on it and make it wet and sticky - so you'll have to add more flour - making it tough and chewy!
You don't need pie molds to make these pies - you can just cut squares or hearts by hand - it's pretty simple really. This is a nice pastry recipe - sweet and light - perfect for whatever filling you put inside. And even though this post is L O N G and the recipe seems LONGER these are simple and FUN to make - and what's even better they taste great! You can also make savory pies - which are next on my processor agenda!
Pocket Pies - Adpated From The Back of The Williams Sonoma Pocket Pie Mold Box!
2 1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons sugar, plus more for sprinkling on top
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water
1 can (15 oz.) pie filling (I used apple - cherry or blueberry would be nice, too!)
1 egg, lightly beaten with 1 teaspoon water
In a food processor, pulse together the flour, salt and the 2 tablespoons sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 teaspoon at a time, pulsing twice after each addition. Divide the dough in half, wrap with plastic and press each into a disk. Refrigerate for at least 2 hours or up to overnight. Let the dough stand at room temperature for 5 minutes.
On a floured surface roll out 1 dough disk into a round 1/16 to 1/8-inch thick. Brush off the excess flour. If using a mold, cut out 12 shapes, if not using a mold, cut 8 shapes the same size. Place the dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 tablespoons of pie filling and brush the edges of the dough with the egg wash. Top with a matching shape and press the top half of the cutter down (or press with your fingers if not using a mold) to seal and crimp the edges of the pie.
Reroll the dough as necessary and repeat with remaining dough until you have a 12 pies. Freeze the pies for 30 minutes. Remove from freezer and brush the pies with the egg wash and sprinkle with sugar. Bake in 375 degree oven for 15 to 20 minutes, or until the filling is gently bubbling. Cool on a wire rack for 10 minutes. Dough recipe makes 12 pies.
Keep in mind these were my FIRST attempts...they didn't turn out so pretty...but the second batch did, unfortunately, they got eaten first before I could take a picture! But pretty or not, they are dang good! The quote for today was also a "sorry" gift...
One year ago today: This and That
