There’s a big difference, to me anyway, between an apple tart and an apple pie. I always feel a tart is for polite company, with perhaps a spoon of whipped cream whereas a pie brings up images of family and friends sitting around, bowls chock full of sweet apple filling and crusty pastry topped with vanilla ice cream.
I bought a wonderfully pretty patterned deep pie dish that measures 10″ wide and 2″ high so it’s substantial and deserves only the best Apple Pie to fill it.
A wonderful change from the usual mince pies with it’s delicious frangipane topping. It’s also easier to make as there’s far less cutting and shaping with pastry. I used my own homemade mincemeat which is gluten free and vegan. The recipe is here on my website if you would like to make it. It’s very simple and can be made ahead once stored in sterilised jars. A great dessert to serve with cream or custard after a lovely dinner.
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These Apple Pockets happened by mistake really. I had made Baked Apples and had filling leftover. The filling was so delicious that I wanted to do something with it but didn’t have enough for small pies.
I remembered I had seen a video on using pastry in different ways and that sort of made it happen.
I would recommend using a food processor if you can as the least amount of handling, the better the result!
I use Dove Farm flour but the Juvela Flour Mix is good too if you can get it. I have also used the Bob’s Red Mill flour mix which works well too.