hello kitty pocket pies

After making heart-shaped pocket pies for Valentine's Day last week, it dawned on me that I could make pocket pies in any shape I wanted!  I could just use large cookie cutters to cut out the shape, and a fork to crimp the edges - no pocket pie mold required!  So I made Hello Kitty pocket pies.  (You must have noticed my slight obsession with Hello Kitty by now -see my Hello Kitty cake, another cake, cupcakes, mini cupcakes, ice cream cake, and cake pops!)

Using my largest Hello Kitty cookie cutter, I cut out pie crust for the tops and bottoms of the pies, then filled them with my apple pie filling (diced apples, flour, sugar, salt, cinnamon, and ground cloves).

The eyes, nose and bow served as my steam vents (so that the crust wouldn't get soggy during baking).  After crimping the edges with a fork, brushing with egg wash, and sprinkling some sandling sugar on top, I baked them at 400 F for 20 minutes.  And out came Hello Kitty apple pie!

I made a couple of these for my friend Hsing to give to her daughter Avery (she just turned 6!), and I also made a couple for my friend Karyn in exchange for an adorable clippie (check out her handmade clippies at Zoette Boutique!).  I also froze a couple so that I could bake them off whenever we want apple pie.

I can't wait to try making pocket pies with other shapes too! (Although nothing beats Hello Kitty!)

*** Update:
You can now find my recipe for Hello Kitty Pocket Apple Pie and Pocket Pies in my new book, "The Hello Kitty Baking Book"! Enjoy!

heart-shaped apple pocket pies

I bought a heart-shaped pocket pie mold from Williams-Sonoma a while ago (after my cousin Angie showed me her round latticed pocket pie mold - so adorable!), and when Valentine's Day rolled in it was the perfect time to put it to use!

I used my favorite all-butter pie crust recipe (flour, sugar, salt, butter, and ice water - so easy!  It's also great for chicken pot pie.).  When closed, one side of the mold acts like a cookie cutter to cut out a piece of pie crust for the bottom of the heart, and the other side cuts out the piece for the top of the heart.

Then open the mold, place the pieces in, fill the bottom piece (mine was filled with diced fuji and braeburn apples mixed with flour, sugar, salt, cinnamon, and ground cloves), and close the mold to crimp the edges in place.  The mold didn't do a great job with this part though, so instead I just crimped around the edges with a fork.

I assembled the pocket pies and put them in the fridge before we went out for Valentine's dinner (with the kids, of course).  Then when we got home, I popped them in the oven at 400 F for 20 minutes, and Valentine's dessert was served!