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.
beatifull! they look amaizing! lovely picturesReplyDelete
How do you keep them from opening during baking and the filling from exploding out?ReplyDelete
@ruthie - the crimping of the edges keeps them from opening, i guess? and the filling doesn't explode because of the hole in the top (which is supposed to be heart-shaped here but you can't tell!) - the hole lets out the steam from the filling, and also keeps the crust from getting soggy :)ReplyDelete
Thanks! I'll have to try thatReplyDelete
I want a heart shape mould too...Looks really neat and pretty. I am bookmarking this recipe, once I get to have my mold. =)ReplyDelete
I used your recipe for these a couple of years ago. I cannot seem to locate the recipe on your website now. Can you post the recipe please? This was my favorite apple pocket recipe and I need it for tomorrow.ReplyDelete
@melissa ray - just emailed you the recipe! enjoy!Delete