Apple Pie Pockets

I couldn’t believe how the weather is so strange and somehow making me stuck to just staying at home. I am so much crabby to face this weather condition, but for the time being I need to keep my self composed peacefully.  

Well, I normally bring my son for the evening stroll, gone down the hill or in every alternate day of the weekday, I brought him to the beach, sometime I decide gone for the one that just near where we lived or going to a little further beaches to catch up sunset while having some evening treat like fruit salad (Rujak gula) Indonesian meat balls soup (Bakso) or even grilled sweet corn ( Jagung Bakar) on the beach. 

It’s always good to see him having some out door activity, running around on the beach, playing with the sands and sea water. Just because the weather extremely not too friendly, we have to remain at home consequently.

These past few days I’ve set my days to have some full activity at home, because in the outside of the world never keeps dry up, the rain somehow over pouring all night long, seems the sun shines remain muted at the moment.

I was thinking, not to go with the flow of the gloominess,  either gets bored or getting lazy like a cow, I decide to move forward, planing to keep both I and my son occupied,  making the rainy day turns pleasantly. 
Yes, we did lots of drawing together, having some games which is so much fun and also I have a new idea to show him a new thing to learn. 

Regardless of the weather issue, I decide to make a treat for the loved one, Apple pie pockets, the very easy kind of pie, but at the same time it’s so addicted. I love the crust, it sort of melt in a mouth, crisp and tasted great! As Martha’s basic Basic Pie Dough for Apple Pie has always been highly dependable therefore I’ve never looked at others

 

Apple Pie Pockets 

Ingredients For the crust

    2 1/2 cups all-purpose flour, spooned and leveled

    1 teaspoon salt

    1 teaspoon sugar

    16 tablespoons (2 sticks), cold unsalted butter, cut into pieces

*I use 200gr

3-4 tablespoons ice water

Directions

    In a food processor, combine flour, salt, and sugar, pulse to combine. 

Add butter, pulse until mixture resembles coarse meal, 

with just a few pea-size pieces of butter remaining.

    Sprinkle with 3-4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (add up a tablespoon at a time). 

To help ensure a flaky crust, do not over process.

    Transfer half of dough (still crumbly) onto a piece of plastic wrap. 
Form dough into a disk 3/4 inch thick, wrap tightly in plastic. 
Refrigerate until firm, at least 1 hour (and up to 3 days). 
Repeat with remaining dough. Makes 2 disks.

Ingredients for the apple filling:

12 cherry apples, cored and diced

1/4 cup sugar

2 tablespoon butter

1 tablespoon corn starch

½ teaspoon vanilla

½ teaspoon ground cinnamon

1 ½ teaspoon fresh lemon juice

2 tablespoon water

1 egg for the egg wash

pinch of salt

Directions

Preheats oven to 180 degree Celsius

In a large bowl, stir together diced apples, 

sugar, vanilla, cinnamon, cornstarch and salt,

In a large saucepan over medium heat, melt the butter. 

Add the apple mixture, cook and stirring occasionally,
until the liquid has thickened or the apples are just tender but not mushy, about 15 minutes.

Remove from the heat, stir in the lemon juice and let cool.

 

 Let the dough stand at room temperature for 5 minutes

Roll out dough 1/8-inch thick on a floured surface.

Cut out the dough with a round cutter (ring cutter),  
place a tablespoonful apple mixture in center of each disk.

Sprinkle edges with water, fold circles in half. 
Seal edges with a fork. 


Place on a parchment-lined baking sheet,  
brush the top of the pies with egg wash and sprinkle with granulated sugar.

Repeat the remaining dough and filling. 
Freeze the pies for 20 minutes.

Bake until the crust is golden brown 
and the filling is gently bubbling, 25 minutes. 
Transfer the pies to a wire rack 
and let cool for 10 minutes before serving.