Apple Pocket Pie

Name: Apple Pocket Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Italian
Ingredients: 1 tsp Orange Zest (1 teaspoon Orange Zest (Rind) grated); 3 tbsp Orange Juice (3 tablespoons Fresh orange juice); 3 pieces Apple (3 Apples such as Empire or Granny Smith); 3 tbsp Cherry (3 tablespoons Canned Cherries); 3 tbsp Granulated Sugar (3 tablespoons Sugar plus extra to sprinkle on top); 1 tbsp All-Purpose Flour (1 tablespoon All Purpose Flour (Maida)); ¼ tsp Cinnamon (1/4 teaspoon Cinnamon Powder (Dalchini)); 0.13 tsp Nutmeg (1/8 teaspoon Nutmeg ground); ¼ tsp Table Salt (1/4 teaspoon Salt); 1 piece Puff Pastry (1 Puff Pastry Sheet (It can be store bought as well)); 1 tbsp Egg (1 Whole Egg beaten with 1 tablespoon water, for egg wash)

An apple pocket pie with a filling of diced apples, cherries, orange zest, and spices wrapped in puff pastry, baked until golden.

65 minItalian

Servings4

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 200 degrees Celsius.
2Combine the orange zest and orange juice in a bowl and keep aside. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, salt and mix everything well.
3Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
4Brush the edges of each square with the egg wash and neatly spoon some of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Proceed the same way with the remaining pastry sheets. Brush the top with egg wash, sprinkle with sugar and make 2 slits.
5Place the tray in the oven and bake for 20 minutes, until golden brown, crisp and puffed. Serve warm or at room temperature.