So I suppose photos would help.

Haha, it's Thursday and I just realized that I might not have included any photos in the last post. I tried to snap a few during the process too.

 My pie post-press. I had to go around and crimp the edges with a fork anyway. Those lattice holes? Not easy to remove.

My new tortilla press put to good use pressing out ALREADY CUT pastry rounds. In the next picture, you'll see that the edges of the pastry don't quite meet the edge. As you can see, I am really packing in the fruit as well!

 

PREEEEESS!

My adorable pocket pies ready to be egg-washed and baked.

The finished product! Delicious - but a lot of work.

P-p-p-p-pocket pies!

I am a sucker for kitchen gadgets. Not a big surprise to anyone, I know - but I can never pass up the coolest and latest epicurean toy to hit the market! One new (to me) toy is the pocket pie mold/press from Williams Sonoma. From what I gather, they have had this product out for a few seasons now and introduce different shapes every once in a while. I have a gyoza mold/press (works horribly - as all good Asians should know - gyoza skins should be pinched, not pressed!) so I know how the concept works. Basically two shell molds are joined with a hinge. The centres of the mold sides are concave (or convex depending on the angle, I suppose) to leave room for the filling and the edges are flush so that they will 'press' together and seal.

So here is my combined review/recipe for the Williams Sonoma pocket pie press: