Spiced Apple Pear Pie Pockets
Servings 20 pie pockets
Ingredients
Dough
- 2 ½ cups all-purpose flour (312 grams)
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- 1 cup cold unsalted butter, diced (113 grams)
- 1 tablespoon white distilled vinegar
- 3-4 tablespoons ice-cold water
Filling
- 2 tablespoons butter (28 grams)
- 2 ½ cups baking apples, peeled and finely chopped (315 grams)
- 2 ½ cups baking pears, peeled and finely chopped (315 grams)
- ½ cup granulated sugar (100 grams)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon of salt
- 1 ½ tablespoons cornstarch
- ½ cup water
- juice of ½ lemon
- egg wash (1 large egg beaten with 1 tablespoon water)
- ¼ cup turbinado sugar
Instructions
- Prepare the dough. Pulse the flour, sugar, and salt in the food processor. Add the butter and pulse until the mixture resembles fine cornmeal. Add vinegar and ice-cold water, pulsing just until the mixture comes together. Remove the dough and separate it into two portions. Cover with plastic wrap and chill for 1 hour or until firm.
- Prepare the filling. Melt butter in a skillet over medium-high heat. Add the fruit, tossing to coat. Add sugar, cinnamon, ginger, nutmeg, and salt, stirring to combine. Bring to a simmer and cook until the fruit is softened.
- Stir together water and cornstarch until cornstarch dissolves. Pour mixture into the fruit filling along with lemon juice, stirring constantly until the juices thick. Remove from heat and let cool completely.
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Remove dough from the refrigerator. Dust counter surface with flour. Roll out the dough until it is about ⅛ inch thick. Cut out 3-inch round circles or any desired shape. Place about 1 tablespoon filling in the center and top with another cut circle. Crimp the edges with a fork to seal together. Cut slits on top with a sharp knife and place the pie pocket on the prepared baking sheet. Repeat with the remaining dough and filling.
- Brush the tops of the pie pockets with egg wash and sprinkle turbinado sugar on top. Bake pie pockets for 25-30 minutes or until golden brown. Remove from heat. Let cool 5 minutes. Serve warm.
Notes
You can use any type of baking apple, such as Granny Smith, Honeycrisp, or Braeburn.
You can use any type of baking pear, such as Bosc, Anjou, or Concorde.
This recipe makes extra fruit filling.
