Apple-cranberry Pocket Pies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbs. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 Tbs. ice water

  • 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into 1/2-inch dice
  • 1/3 cup firmly packed light brown sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. freshly grated nutmeg
  • 2 tsp. cornstarch
  • 2 Tbs. unsalted butter
  • 1 1/2 tsp. fresh lemon juice
  • 5 oz. fresh cranberries
  • 1/4 cup granulated sugar
  • 2 Tbs. water

  • 1 egg, lightly beaten with 1 tsp. water
  • Granulated sugar for sprinkling

Description

With Their Sweet-tart Filling Of Apples And Cranberries, These Handheld Pies Make A Perfect After-school Treat And A Wonderful Dessert For Autumn Gatherings.

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