Cherry Pocket Pies

Cherry Pocket Pies - Williams-Sonoma

2 1/2 cups (390g) all-purpose flour
1 tsp. salt, plus a pinch
2 Tbsp plus 1/2 cup (125 g) granulated sugar
16 Tbsp. (2 sticks/250g) cold unsalted butter, cut into 1/2 inch (12mm) dice
6 to 8 Tbsp (90 to 125ml) ice water

1 1/2 Tbsp cornstarch
2 cups (295g) fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
coarse sugar for sprinkling
vanilla ice cream for serving

In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp salt and the 2 Tbsp granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbsp (90 ml) ice water, reduce the speed to low and beat for 20 seconds. 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, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerated for at least 2 hours or up to overnight.

In a saucepan, whisk together the 1/2 cup (125g) granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let cool.

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 (2 to 3 mm) thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.

Place a solid shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. 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 and filling. Freeze the pies for 30 minutes.

Preheat an oven to 400 F (200 C).

Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.



Apple alternative - taken from allrecipes.com
3 apples peeled, cored, thinly sliced
2 Tbsp sugar
2 Tbsp flour
1 tsp. apple pie spice
1 Tbsp vanilla extract