Apple Pocket Pies
Seriously, if there’s one thing I’ve learned from 7-11 (and trust me, it’s hard to pick just one), it’s that portable food is perhaps the most important invention since the rocket ship. And sea monkees.
Hot Dogs, Slurpees, Chips, blah blah blah, and I haven’t even gotten to the sweets yet.
I used to crave those garishly wrapped individual fruit pies, seeking them out in vending machines in an attempt to collect all the colors (and yes, I do mean colors, not flavors). The pleasing gelatinous filling turning into clown makeup around my mouth, the crust that never staled, how could I ever forget these industrialized treats?
And so I bring you this:
Renegade Kitchen Apple Pocket Pies!
These are a slightly more delicate version of the gas station favorite. At least, I hope they are. I don’t have nearly enough chemicals in my kitchen to make something with a shelf life of nuclear waste.
These pocket pies are dedicated to @nutrcareautism who sent in this challenge via twitter! Her son was craving apple turnovers and I can only hope these sate his hunger.
Make them now.
LONG LIVE PORTABLE FOOD!!
Free of Gluten, Dairy, Processed Sugar, Nuts, Eggs (leave out the egg wash!)
- 1 cup Sweet Rice Flour
- 1/2 cup Sorghum Flour
- 1/2 cup Tapioca Flour
- 3 tablespoons Powdered Palm Sugar
- 2 teaspoons Xanthan Gum
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Shortening
- 1/2 cup Cold Water
- 2 tablespoons Coconut Milk
- 1/2 teaspoon Vanilla
- 2 Apples, peeled and thinly sliced (Try Granny Smith or Fuji)
- 3/4 cup Granulated Palm Sugar
- 1/2 cup Apple Cider
- 3/4 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 Egg and some water or milk for an egg wash
- Extra Granulated Sugar for sprinkling
- In the bowl of a stand mixer, whisk together all the dry ingredients for the crust.
- Turn the mixer on low and add the shortening one spoonful at a time. Mix everything until it has a crumbly texture.
- Drizzle in the cold water and continue to mix
- Add the vanilla and coconut milk and mix on medium for a minute or two, until the dough starts to pull away from the side of the bowl.
- With a spatula, take the dough out of the mixing bowl, wrap it in some plastic wrap, and let it chill in your fridge for 30 minutes.
- While the dough is chilling, work on the filling. (Take that Dr. Seuss)
- Add the sugar and cider to a saute pan and cook over medium heat until it is bubbling and slightly thickened.
- Add the apples, vanilla, cinnamon and ginger and cook until the apples are softened, about 7 minutes. Set this aside.
- Preheat your oven to 400 degrees.
- Take the dough out of the fridge and roll it out on a floured surface (we like rice flour for dusting the table). Roll the dough to about 1/4 inch thickness, be careful not to go too thin!
- Cut the dough into 3×3 inch squares.
- Take one spoonful of the filling and place it in the middle of each square.
- Dip your finger in water and run it along the edge of all the squares, this will help the dough seal properly.
- Fold the dough over making a triangle out of the square, and press the edges together with the tines of a fork.
- Place the pockets on a greased cookie tray and brush them with an egg wash. Sprinkle some more sugar on top to make them sparkle. (Duh, sparkles make everything better)
- Bake the pocket pies for 12-15 minutes, or until they are browned on top.
Prep. Time: 1 hour
Baking Time: 12-15 minutes
Yield: 10-12 three inch pocket pies