Cheddar Crusted Apple Pocket Pies

Posted by Unknown Monday, August 1, 2011
Taste Level: VGR
Cost: $20 and under
Serves: 8
Prep Time:
Cook Time:
Difficulty: 2

Oh me oh my!  How do I love these here pocket pies!  These pocket pies are just plain amazing!

2 1/2 cups all-purpose flour
1/2 teaspoons salt
1/2 pound 3 year aged white Cheddar (shredded) 
1 1/2 sticks cold unsalted butter (cut into 1/2-inch pieces)
6 to 8 tablespoon ice water
1 tablespoon milk

3 tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp grated nutmeg
1/8 tsp salt
1/2 cup packed dark brown sugar
2 1/2 granny smith apples (peeled, cored and cut into 6 wedges)
2 1/2 golden delicious apples (peeled, cored and cored)
1 tbsp fresh lemon juice
1 tsp pure vanilla extract

Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.

Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Pocket Pies
Put a baking sheet on middle rack of oven and preheat oven to 425°F.

Take both 5 inch disks and split into 8-10 even portions.  Roll each portion out to a 1/8 to 1/4 inch thick disk and fill with filling, fold dough over filling and press edges together.  Lay out on a buttered piece of wax paper and continue until all pies are made.

Move pocket pies from wax paper to baking sheet and bake for 25-35 minutes or until crust is crisp.  Remove from oven and let stand for 10-15 minutes before serving.  Enjoy with fresh whipped cream!


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