Saturday, August 1, 2009

I Love Williams - Sonoma!

I love to go to Williams - Sonoma! They always have the coolest finds! Well this week I was in there and spotted my new "Have To Have" (as my husband calls them). It is a pocket pie mold. They have a star one too! But I loved the heart. I went to their site and got this recipe. They are so fun to make you have got to try them. And aren't they the cutest "Have to Haves" you have seen in a while!
These individual pies are simple to prepare using our pocket pie molds. With their luscious cherry filling, the tasty treats are a perfect snack to enjoy at home or on the go.
2 1/2 cups all-purpose flour
1 tsp. salt, plus a pinch
2 Tbs. plus 1/2 cup granulated sugar
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
6 to 8 Tbs. ice water
1 1/2 Tbs. cornstarch
2 cups fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
Coarse sugar for sprinkling
Vanilla ice cream for serving (see related recipe at left)
In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp. salt and the 2 Tbs. granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbs. ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerate for at least 2 hours or up to overnight.
In a saucepan, whisk together the 1/2 cup granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let the filling cool.
Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbs. cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.
Preheat an oven to 400°F. Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.

You can get them online at:

I am now off to surf the web for more pocket pie recipes! I am sure ther are alot of different ones I can use my "Maker" with.....Don't you?


  1. Those look good. I am thinking blueberry and apple as well.

  2. I love Williams-Sonoma too! My guys love buying me stuff their for Christmas. I love their cookie sheets (I use them for all kinds of stuff) and silpats.

    I think your pie pocket mold would be good with savory foods as well. Think chicken pot pie filling in their or taco beef and cheddar cheese. Yummy!

  3. I agree With you guys and I found a few recipes for some savory filling I am going to try!

  4. I am so loving those pie molds!!! I'm going to have to check it out!

    The island is from JC Penney! It's online and discounted so check it out. It comes in red, black and antique white. I figured white goes with everything and I can always paint it later. Lol!



  5. Yummie, you make me hungry ;-)

  6. Hello,
    They look nice and delicious.


Thank you for visiting my blog and leaving a comment.

Blog Widget by LinkWithin