I love these little apple pocket pie molds from Williams-Sonoma. As a warning, my first batch was an absolute disaster. However, these came out a little better. The mold came with a recipe, but here's my variation:
- Store-bought Pie Crust (because I'm not great with crust)
- 1 1/2lbs apples (approximately 3), peeled and diced
- 1/3 cup firmly packed dark brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 2 tbls butter
- 1 egg, separated
- raw sugar (to sprinkle)
- Mix the apples, brown sugar, vanilla, and spices in a bowl
- Melt the butter in a saucepan over medium heat. Add the apple mixture and cook, covered, for 15 minutes, stirring occasionally. Remove from heat and allow to cool for 30 minutes.
- Based on the dough directions, let the pie crust rest at room temperature.
- Using the apple pocket mold, cut out one solid shape and one decorative shape. Place the solid shape into the bottom of the apple mold. Spoon 1 to 2 tablespoons of the apple mixture into the center. Brush the edges with the egg yolk. Place the decorative shape on top and press gently with the apple mold, sealing the edges. Remove gently and place on a parchment-lined baking sheet.
- Repeat step 4 for the remaining pies, re-rolling dough as necessary.
- Freeze pies for at least 20 minutes.
- Pre-heat oven to 400 degrees. Brush top of pies with the egg white wash. Sprinkle with raw sugar. Bake for 15-20 minutes, or until golden brown.