How beautiful are those? Little pocket-sized cherry pies. Heaven. This is another baking post courtesy of my amazing neighbor who brought these over for us to enjoy after we went out to dinner. She's turning into my guest blogger. Everything she bakes is beautiful. I felt like my counter was the set for a Williams and Sonoma shoot. Speaking of, these are made with these pie molds from Williams and Sonoma, and their cherry pie filling which holds so well together and is incredibly delicious. I need to watch her make pie dough next time because it was so flaky, so crisp, so perfect and I'm crazy jealous of her pie dough skills.
Lattice Pie Pockets (courtesy Williams and Sonoma)
2 1/2 c all-purpose flour
1 t salt
2 T sugar, plus more for sprinkling
16 T (2 sticks) cold, unsalted butter, cut into 1/2-inch dice and stored in fridge
6 to 8 T ice water
1 egg, lightly beaten with 1 tsp. water
In a food processor, pulse together the flour, salt and the 2 Tbsp. sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbsp. 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 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each half into a disk. Wrap with plastic wrap and let 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 Lattice Pocket Pie Mold, cut out 7 of the solid shaped bottoms, rerolling the dough scraps once if needed. Repeat with the remaining dough disk, cutting out 7 of the latticed tops.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with about 2 Tbsp. pie filling and brush the edges with the egg wash. Top with a latticed top. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough. Freeze the pies for 30 minutes before baking.
Preheat an oven to 400 degrees. Brush the tops of the pies with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is gently bubbling, 20 to 24 minutes (you may need to bake for a few minutes longer for a nice crispy crust). Transfer the pies to a wire rack and let cool 10 minutes before serving.
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