A Pocket Full of Love

Heart Pocket Pies

I am so excited to present my first blog post! Not only because is it the first post of many, which of course is SO exciting, but, because it is debuting on one my favorite days of the year… Valentine’s Day!

“Uhh.. your favorite?!” You might ask. And, YES! What better excuse to spoil someone you love than on Valentine’s Day! Plus, how much fun are all the hearts, glitter, and cheesiness? Love me anything sparkly. Also, it’s not just the lovebirds that can enjoy the fun. Hellllllo Galentine’s Day! Think wine, chick-flicks with an assortment of chocolates and salt snacks (all Paleo, of course), or I’m sure a Broentine’s Day is out there as well ? If guys want in on the action? SIDENOTE: Can we think about this for a minute… Broentine’s– what would it look like? Every guy bringing each other their favorite 6 pack or bottle of scotch… a romantic dinner with steaks, burgers and flip-cup? I’m almost positive this happens.

Anyway! I do love me a good Valentine’s, and even better I love spoiling the special people in my life by cooking little treats, buying a thoughtful gift and decorating! If it were up to me, and I didn’t have a full-time job, I would be DIY-ing the confetti out of this holiday with glitter tassels, heart cut-outs, sweets and pom pom’s galore. But unfortunately, this isn’t the case. I do take what time I have and get into the lovie dovie spirit with some fun and simplicity- which in my book, goes far.

This year I was inspired by a fun gadget I found at Target. Good ol’ Target always gets ya, doesn’t it? You go in there for body wash and come out with $100 worth of things you don’t really need… it’s a curse but I love it. A $4 Heart Pocket Press caught my eye and I couldn’t resist.

SIDENOTE #2:  For a little background, this past Thanksgiving, Danielle Walker of Against All Grain came out with an amazing e-book entitled “Thankful”. This was a great tool during my Thanksgiving but Walker also has some great basic recipes that I continue to use and adapt. END NOTE.

Heart Pockets

For my heart pockets, I knew I wanted to make them apple filled, so I used Walker’s Apple Pie recipe as a guide. And they turned out wonderfully! You can totally get creative with this recipe, savory or sweet! How good would a pizza pocket be or even banana and almond butter filled? The sky is the limit!

Heart Pocket Apple Pie
Yields 6
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Prep Time
25 min
Total Time
45 min
Prep Time
25 min
Total Time
45 min
For Pocket Pie Crust
  1. 2 1/2 Cups of fine ground almond flour
  2. 1 tablespoon of coconut flour
  3. 1 cold egg
  4. 1 tablespoon ice cold water
  5. 3/4 teaspoon sea salt
  6. 2 1/2 tablespoons cold ghee, unsalted butter or organic vegetable shortening
For Filling
  1. 2 granny smith apples, peeled, cored and sliced
  2. 1/2 Cup of Honey
  3. 1/2 Cup of Palm Sugar + 1 tablespoon for dusting
  4. 1/2 teaspoon of lemon juice
  5. 1/2 teaspoon of lemon zest
  6. 2 teaspoons of cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. dash of allspice
  9. For Egg Wash
  10. 1 egg yolk
  11. 1tablespoon coconut milk
  12. *This is Danielle Walker's, Against All Grain, Apple Pie recipe adapted.
For the Pocket Pie Crust
  1. Preheat oven to 350 degrees F.
  2. Combined the first five ingredients together in a food processor for a few seconds, until combined.
  3. Take your cubed butter and scatter around the bowl, pulse 405 times until a ball of dough forms and the butter is in small pieces.
  4. Take the ball of dough and roll it with your hands into a tight ball. Then, divide the dough into four equal pieces.
  5. Set aside for assembling.
For Filling
  1. Combine apple slices, honey, palm sugar, lemon juice and zest, cinnamon, nutmeg and allspice in a bowl and toss to coat well.
  2. Pour mixture into a food processor and blend for 10 seconds, until mixture is chopped.
  3. Set aside for assembling.
  4. Egg Wash
  5. Whisk the egg yolk and coconut milk together. This will be used to brush over the crust.
Assemble Pocket Pie
  1. Take one ball at a time between two pieces of parchment paper and roll out the dough into a 9 inch circle about 1/4-inches thick.
  2. Cut two heart pieces of dough using the bottom of the press as a pattern. Next, use fingers and gently press dough in mold.
  3. Take 2 tablespoons of apple filling leaving within 1/2 in. of edges.
  4. Brush dough edges with egg wash, and close press to crimp edges and seal pie. Trim excess dough if necessary.
  5. Gently open press and remove pie from press. Place on a covered cookie sheet. *I use parchment paper or a Silpat silicon liner.
  6. Repeat steps 1-4 until dough is gone.
  7. Take palm sugar and dust pockets before placing in the oven.
  8. Cook for 15-20 minutes until pies are a golden brown.
Notes
  1. Assemble Tip
  2. I find it easiest to assemble the pocket pies when I have a little station set-up. I grab my apple mixture, egg wash, palm sugar for dusting, and cookie sheet for cooking all relatively close to each other.
  3. Make Ahead Tip
  4. You can prepare the apple mixture and store in the refrigerator for up to 3 days in advance!
  5. Storage
  6. These pocket pies can be stored covered at room temperature for up to 4 days. Taste great next day for breakfast with some coffee! (my favorite :) )
Adapted from Against All Grain
Adapted from Against All Grain
Jamie Danno http://www.jamiedanno.com/

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