Apple Pocket Pies
Children always want to help in the kitchen. (Not so much with the cleaning up that occurs there, but with the preceding phase of mess-making.) This is particularly true when it comes to baking desserts.
This can be a source of frustration for the attendant adult baker. The introduction of little hands into the process is not generally conducive to achieving baked perfection in an efficient and timely manner. But then, what’s so great about efficient and timely manners?
Baking desserts is, by its nature, a superfluous activity; our species could (in a pinch) survive entirely without them. They exist for the purpose of marking our days, especially the special ones, with a bit of extra comfort, warmth, and honest pleasure. And childhood is the time when we’re most able to experience and receive such things in an unadulterated way, and to be colored by their memory.
So the best approach is just to block off an afternoon and invite the comfort, warmth, and pleasure backwards in time, into the baking process itself — while inviting some children on over to the mixing bowl. And to help keep cortisol at bay, pick a project that is appropriate to the demographic. Patissier endeavors along the lines of Baked Alaska or Baumkuchen or Croquembouche are probably not good starting options. Apple Pocket Pies, on the other hand, are.
These lovely little self-contained treats are not hard to make, but they involve some steps and achievable challenges, which lend to youthful interest and involvement. The results are remarkably tasty and enjoyable by persons of all ages. But the diminutive size will imbue in your children a special sense of affinity and ownership.
And yes, they can be put in (coat) pockets, for convenient consumption while playing outside. They should be wrapped in something first. And be sure to include explicit instructions about removing them carefully and avoiding falling on one’s side or being hit in the pocket by a snowball.
Apple Pocket Pies
Yield: 12
Equipment:
Large Mixing Bowl
Pastry Cutter
Parchment Paper
Two Baking Sheets
Ingredients:
Crust:
2 1/2 cups unbleached, all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 cup cold unsalted butter, cut into small cubes
8 tablespoons whole buttermilk, chilled
Filling:
3 cups peeled, cored and diced Granny Smith apples
1 cup packed light brown sugar
2-3 teaspoons unbleached, all purpose flour
1 tablespoon unsalted butter, melted
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon lemon zest
1 large egg, lightly beaten
1 tablespoon coarse pure cane sugar
For Crust:
In a large bowl combine dry ingredients. Using a pastry cutter, or two butter knives, cut the butter into the flour mixture until the butter is pea-sized and the mixture resembles coarse crumbs.
Add in the buttermilk one tablespoon at a time, mixing after each addition, until the dough comes together to form a ball.
Turn the dough out onto a lightly floured surface, and divide evenly in two. Form each piece of dough into a small disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425 degrees and line two baking sheets with parchment paper.
When dough is sufficiently chilled, unwrap from plastic wrap and place on lightly floured surface. Divide each disc of dough in to 6 equally sized pieces.
Roll each piece into a 6-inch round and place on parchment-lined cookie sheets.
For Filling:
While the dough is chilling, prepare the filling. In a large bowl, toss apples with brown sugar, flour, melted butter, lemon juice, vanilla extract, cinnamon, and salt. If the mixture appears to have too much liquid, add another teaspoon or so of flour.
Place roughly 1/4 cup apple filling in the center of each pastry round.
Brush the outside of the pastry with the lightly beaten egg. Fold dough over apple filling, creating a half circle. Lightly press down curved edge with a fork, or crimp with two fingers to seal the filling inside. Brush the top with more egg wash, lightly sprinkle with coarse sugar and then cut three small slits in the top. Repeat with all12 rounds. Bake until golden brown, approximately 15-18 minutes. Place on a wire rack. Delicious served warm or at room temperature.
