Apple-Cranberry Pocket Pies

Summary: With their sweet-tart filling of apples and cranberries, these handheld pies make a perfect after-school treat and a wonderful dessert for autumn gatherings.

Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 2 Tbs. granulated sugar
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
• 6 to 8 Tbs. ice water

For the apple-cranberry filling:

• 1 1/2 lb. Pink Lady or McIntosh apples, peeled, cored and cut into 1/2-inch dice
• 1/3 cup firmly packed light brown sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt
• 1/8 tsp. freshly grated nutmeg
• 2 tsp. cornstarch
• 2 Tbs. unsalted butter
• 1 1/2 tsp. fresh lemon juice
• 5 oz. fresh cranberries
• 1/4 cup granulated sugar
• 2 Tbs. water

For instructions please visit: Williams-Sonoma.com