I’m back with a recipe for a
Apple, Gorgonzola, and Thyme Pies
from my Apple Picnic with The Novel Bakers!
Our book selection and apple inspiration for the week,
freshly picked by Jain~
The Apple Orchard by Susan Wiggs.
I filled my individual pies/ turnovers with an Apple, Gorgonzola & Thyme filling but you can adapt this recipe for pocket pies with the filling of your choice, sweet or savory.
My Apple Pocket Pie Mold from Williams-Sonoma is unfortunately no longer available.
(Without a mold, you can cut a circle with a bowl as template, fold and crimp the edges with a fork, for a traditional shaped pie or turnover.)
I used the rim of the mold to cut the pastry dough into an apple shape complete with a mini-apple vent in the top crust. Arrange the dough inside the mold, fill the inner pocket with your preferred ingredients, then close the top to seal and crimp!
I used refrigerated pie crusts for these pocket pies but if you want to make your own, there is a wonderful cream cheese pastry dough recipe from Kraft I’ve used for my Pocket Plum Pies, here.
This is a large size mold~
I got 2 bottoms and 2 tops per prepared pie crust, then rerolled the scraps, so I had 12 pies or turnovers out of 2 boxes of refrigerated pie crust, with some filling left over.
Savory Apple, Gorgonzola & Thyme Pies,
adapted from Simply Recipes
Prepared pastry dough or pie crusts
1 1/2 cups peeled, cored, chopped baking apple (Jonagold, Pippin, Granny Smith, Jonathan, Braeburn, Fuji and Pink Lady, Honeycrisp) or use prepared apple pie filling
1/2 cup chopped walnuts
1/4 cup crumbled Gorgonzola (or similar bleu cheese)
2 teaspoons chopped fresh thyme leaves
2 Tbsp honey
prepared pastry or refrigerated pie crust
1 egg, lightly beaten with 1 teaspoon water
*Place diced apples in a bowl, microwave on high for 5 minutes until apples are cooked through. Remove from heat and let cool. (*If using pie filling skip this step.)
Combine apples, walnuts, Gorgonzola, thyme and honey in a small bowl.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1/4 cup pie filling mixture and brush edges of the dough with egg wash. Top with a shape with the vent for the top. Press the top half of the cutter down to seal and crimp the edges.
Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with remaining dough.
Freeze the pies 30 minutes before baking.
Preheat oven to 400°F.
Remove the pies from freezer and brush the pies with egg wash and sprinkle with sugar. Bake until crust is golden and filling is gently bubbling, about 15 – 20 minutes. Transfer on wire rack and cool 10 minutes.
Serve warm or at room temperature.
Joining The Novel Bakers for Apple Week~