Caramel And Pear Pocket Pies Recipe

• PREHEAT oven to 400°F (200°C).
• REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
• COMBINE sugar and cinnamon in a small bowl and set aside.
• REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
• CUT out six shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) cookie cutter. Set any leftover dough aside.
• COMBINE pear and caramel sauce in a small bowl. Divide evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.
• BRUSH tops lightly with milk, sprinkle with sugar cinnamon mixture and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

Tips:

• If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.
• Substitute demerara sugar for the sugar/cinnamon mixture.
• Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above.
• Decorate your pies with sprinkles by brushing top with milk or egg wash, adding your favourite sprinkles and bake as directed above.
• Allow baked pies to cool completely if using decorative icing.