Tuesday, October 13, 2009

Apple and Pumpkin Pocket Pie Molds, Set of 2 | Williams-Sonoma

This is an absolute "must try" and is an inexpensive way to save time and make something home made for the winter holidays.  I purchased these about a month ago and forgot about them, so I ran to the store and picked up the following:
Peach canned pie filling
Apple canned pie filling
Pillsbury ready made pie crust dough (two to a package)
What I had at home and needed:
Rolling pin
Crystalized sugar for decoration
Two eggs for the egg whites to seal the mold
My first two were a disaster.  You have to be careful not to overfill them if you fry them, and personally baking seems smarter and healthier anyhow.  The slit in the pumpkin can only be used if you bake the pies, and it serves as the vent so no poking is necessary.
1) Lay the dough out flat, it is already rolled.  Cut out your shapes from the mold itself. 
2) Lightly flour the inside of the pie mold or IT WILL STICK.  Next, place about a tablespoon and a half of the filling of your choice in the pumpkin.  
3) IMPORTANT-STRETCH THE DOUGH ALL THE WAY UNTIL IT COVERS THE MOLD ENTIRELY.  If you don't, the pie won't seal and it doesn't tell you this on the package.
4) Take your finger and place the egg white around the seam, close and press down hard, crimp and seal.
5) Brush the top of the pumpkin, slit side up, with egg white.  Pour a generous amount of your decorative sugar on top and bake as directed.  I believe about 15 minutes worked for me at 350.  You will know they are done when they brown slightly and the filling starts to bubble.  If you overcook them, they will bubble out and spill over.
Now that I learned from my mistakes, they are so quick and easy and I whipped up some heavy whipping cream with sugar and vanilla for the top.  You could always use ice cream, too.  Mmm!

Apple and Pumpkin Pocket Pie Molds, Set of 2 | Williams-Sonoma

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