Oh yes we did! ‘Cause it’s fall and it just felt right.
It’s officially autumn and this weekend the weather matched the season. And the colours… oh the colours!
Saturday was perfect – cool but sunny. It was the perfect day to go apple-picking… so Nelson and I did! And now we’re thrilled to present you with these golden pockets of apple pie goodness. You’re welcome.
I don’t wait for Thanksgiving to acknowledge my gratitudes, but this time of year is a time of reflection for me (…and new years too – especially when I hear that song–it gets me choked up every time).
Yesterday’s apple-picking activity was good for my soul. On the way to the farm, I was in awe looking around at the trees in their beautiful display of colours (and this is just the beginning…more splendour awaits in the next couple of weeks).
Then while walking through the rows of apple trees in the warm afternoon sun, I felt cozy and nourished. And picking apples like this is fun–it feels wholesome–and it reminds us all of the important work our farmers do.
Despite life’s challenges and the hate we hear about in the news, there is still so much goodness and love in this world. I certainly feel there’s a whole lot to be thankful for…and I am grateful for so much–too much to list here.
When life gives you apples…
When life gives you apples you say thank you life! Then respect that gift and make something delicious.
We love eating apples fresh, but we also love (love, love) eating them as tasty treats like the one Nelson baked for us today.
Apple pie is my favourite kind of pie–but eating a piece of pie out of my hand would be weird and messy, and it’s likely frowned upon at restaurants (not that I’ve ever tried, but they’re finicky that way). Now there’s no excuse not to eat pie with my hands.
Ok…truth be told, I ate this off a plate and used a fork, but the option was there for me… and I’m not afraid to do it!
Go on… make this apple pie pocket and eat it anyway your heart desires. Find your gratitudes, and may you always eat well, friends.
Apple Pie Pockets
- 1 lbs Cortland apples, peeled, cored and cut into very small pieces
- 1/3 cup brown sugar
- 1 tbsp honey
- 1/2 tsp ground cinnamon
- 1/8 tsp (generous pinch) ground nutmeg
- 1/4 tsp salt
- 1 tbsp all purpose flour
- 400 g or 14oz puff pastry (defrosted, but still cold)
- 2 tbsp unsalted cold butter, cut in 8 pieces
- 1 egg white + 1/2 egg yolk, beaten
- 1 tsp white sugar
- Preheat the oven to 350 ºF.
- Line a large baking sheet with parchment paper.
- In a medium bowl, mix together the apple pieces, brown sugar, honey, cinnamon, nutmeg, salt and flour. Set aside for at least 10 minutes.
- Roll out the dough on a lightly floured large surface to about 1/8 in or 3 mm thickness.
- Cut out 8 rounds, roughly 6 in or 15 cm. We used the edge of a soup bowl to cut our puff pastry.
- Using a brush, lightly wet the edges of one of the rounds with a pastry brush and water.
- Fill a 1/3 cup measure with apple pieces and place them on the centre of the round, along with one of the small pieces of butter.
- Carefully fold half the round of puff pastry over the apple pieces (to form a half moon), while gently tucking in the apples so they don’t fall out.
- Follow along the round seam and press the edges with the tip of a fork to seal the pocket.
- Lightly brush egg over the top of the pocket with a pastry brush.
- Sprinkle a little sugar over the pocket.
- Make two small and shallow cuts into the top of the pastry (to avoid them popping in the oven).
- Transfer the pocket to the baking sheet.
- Repeat the last 8 steps for the remaining pockets.
- Place the baking sheet on the middle rack and bake for 35 minutes or until they have a nice golden colour.
- Serve hot with ice cream or whip cream! Enjoy!