Print this Article

I LOVE kitchen gadgets, imagine that!  Naturally,  one of my Printable Version of this page.
favourite stores to visit is Williams-Sonoma.  Recently I picked up a Pocket Pie Mold in the shape of an apple since Fall is now upon us and I enjoy making and eating apple pie.

Pocket Pies - Williams-Sonoma Mold

The mold comes in several different shapes – star, heart, pumpkin and the one I picked was the apple. It is heavy duty plastic and has the cutters on the outside of the mold and the press on the inside. Very easy to use.

The instructions are on the back of the box and include a recipe for pastry made in a food processor which we all thought very tasty. You let the pastry sit, wrapped in plastic, in the refrigerator for 2 hours or so and then roll it out, cut out your shapes, fill with pie filling and press together. You finish them off with an egg wash and I sprinkled mine with Demerara Sugar – a coarsely ground sugar from sugar cane not beets.  Bake for 20 minutes and get ready to eat!


I’ve decided to quickly add the recipe from the box just in case someone has damage to their box and they need it.

Ingredients

2  1/2 Cups (390g) all-purpose flour
1 tsp salt
2 Tbs sugar, plus more to sprinkle on top
16 Tbs (2 sticks/250g) cold unsalted butter cut into 1/2 inch dice
6 to 8 Tbs ice water
1/2 to 1 cup pie filling
1 egg lightly beaten with 1 tsp water for sealing pies and glazing

Method

In a food processor, pulse together the flour, salt and the 2 Tbs sugar until combines, about 5 pulses.  Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.  Add 6 Tbs of water and pulse twice.  The dough should hold together when squeezed with your gingers but should not be sticky.  If it is crumbly, add more water 1 tsp at a time, pulsing twice after each addition.  Divide the dough in half, wrap with plastic wrap 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.  Using the pocket pie mold cut out 8 of each shape.  Gather up scraps and reroll to cut more shapes.  Repeat with the remaining dough disk.

Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mod.  Fill the center with 1 to 2 Tbs pie filling and brush the edges of the dough with the egg wash.  Top with a matching shape which has the decorative cut out vent.  Press the top half of the cutter down to seal and crimp the edges of the pie.  Remove the pie from the mod and place on a parchment-lined baking sheet.  Repeat with the remaining dough.

Preheat an oven to 400 deg F (200C).  Brush the pies with the egg wash and sprinkle with sugar.  Bake until the crust is golden brown and the filling is gently bubbling.  15 to 20 minutes.  Cool on a wire rack for 10 minutes.

These pies can also be fried but use two matching pie dough pieces WITHOUT the vent hole to avoid leakage of the filling while frying.


You will find the mold at Williams-Sonoma.com where it is priced at $9.95.  Overall, even though it really is a single use product, I liked the ease and speed at which I could make these pies.  They look very festive and are a manageable size for a quick snack or dessert… Mmmm.. imagine them hot served with custard or vanilla ice-cream!

(16) Comments    Read More   

Comments

The Duo Dishes on 16 September, 2009 at 4:49 pm #

How cool is this! You can make some fun treats with it.


Pam on 23 September, 2009 at 6:06 am #

Amazing blog you have!

Congrats on the foodie blogroll!


Jeanne on 23 September, 2009 at 8:27 am #

Oh cute! I’d always wanted to see how those pies came out “in real life,” as opposed to via the picture-perfect pies that scream Williams Sonoma! Haha, and they look delicious!


Colleen on 23 September, 2009 at 10:25 am #

Thank you to my favourite Duo for dropping by! Wow Pam, I didn’t realize I was on the Foodie Blogroll until you mentioned that Thanks! Jeanne, I totally understand… It’s like a good hairstyle I can never reproduce the next day! But these really do make the pies quite uniform and it’s easy!


Kitchen Butterfly on 23 September, 2009 at 1:27 pm #

I wish…I had this mould as I’m buying a 3kg box of apples tomorrow! I’ll use the peel and cores for Apple pectin and the rest for some chutney…these pies would have worked a treat. Lovely


Colleen on 23 September, 2009 at 2:51 pm #

Hi KB, not sure if you live close to a Williams-Sonoma store or not, but you can definitely order it online at their website. Colleen


Elizabeth White on 23 September, 2009 at 7:26 pm #

These are way cute! They put me in the mood for fall!


Kim on 5 November, 2009 at 8:00 pm #

Pocket pies fell apart in the deep fryer!! Very disappointed! The edges did not crimp and I had to use a fork!


Colleen on 5 November, 2009 at 10:14 pm #

Hi Kim, so sorry to hear that your deep fried pocket pies didn’t work out. I will be trying these again in the fryer. Something I did try that worked well was using sheets of pre-packed puff pastry for the deep fried ones. If you feel like giving it another shot that might work out better. Thank you for letting me know. Good luck to you,

Colleen


Angie@Angie's Recipes on 6 December, 2009 at 7:00 am #

Your pocket pies look so pretty and delicious!


Colleen on 6 December, 2009 at 12:33 pm #

Thanks Angie! They are very easy to make but the trick in our house is to not make them too often… Our waistlines couldn’t handle it! Happy Holidays to you and yours!


Laura on 6 February, 2010 at 7:38 pm #

Does anyone know if you can use other fillings? I’m wanting meat fillings for fast on the go dinners.


Colleen on 6 February, 2010 at 9:19 pm #

Absolutely Laura! I have made the meat ones without the vent hole cut into it, so cutting both pieces with the unvented cutter. Instead of a sweet pastry I used puff pastry sheets and was able to get two pies per sheet. I glazed them with an egg wash and baked mine. There is no limit to what you can put in them. I have also made pasties out of them which is a mix of potato and veg with a little meat. Have fun and good luck!


George on 7 July, 2010 at 10:14 am #

Why did I think that the Pocket Pie Mold was the only cutter? I went to Williams-Sonoma yesterday and no one said that there were others!


Shelley on 5 January, 2011 at 11:54 pm #

I got the lattice pie mold for Christmas. I haven’t seen anyone mention that they use fresh fruit. Have you used fresh apples? is there anything I need to know or changes I need to make from a typical crumb pie?

Also, I usually put a full 9″ pie in the microwave for 10″ and then finish for 10 minutes in the oven. Have you tried this method for the pocket pie molds?


Colleen on 19 January, 2011 at 10:39 am #

Hi Shelley, You can absolutely use fresh apples. I cook mine down some on the stove top with some sugar and cinnamon but it’s definitely user’s preference. I mostly use a short crust pastry or a fast food processor pastry because I’m normally in a hurry. Personally, I never put pastry products in the microwave as I believe it toughens the pastry and I even have a convection microwave. Again personal preference. It doesn’t appear to save very much time. You could sure cook your apples in the microwave first then bake in the oven. All the best…


Post a Comment
Name:
Email:
Website:
Comments: