Well, I'm glad that so many bakers here love them. Unfortunately, I did not. I am an experienced (not professional) baker, but these simply didn't do it for me. Our usual cool and somewhat damp summer weather became very warm and monsoonal this week, which no doubt was a factor in their over-wet texture and over-brown exteriors, even though I compensated for it--perhaps not enough. The thing is that I realized these are remarkably similar to a mini jalousie recipe I often make with various seasonal fruits. Yes, I do "cheat" like most of us and use very high quality rolled puff pastry for those. I also use my own version of homemade rough puff pastry for all my pot pies. Perhaps part of my issue is that these seem far more like a turnover than a hand pie. The recipe makes it clear the dough is much shorter and more puffy than pie-y (I know, I know, not a word), but went ahead and tried it anyway. I froze half unbaked, pre-made and will be baking those us when our air is cooler and not 80% humidity. We're used to high 60s to low 70s with 55%-60% humidity, but 80 and 80% is over the top for us. However, this inspired me to get out my autumn King Arthur Apple Slab Pie recipe early and do a riff on pocket pies using that crust. It is more of a traditional pie crust and should come out beautifully in small format. I'll wait on those for a weather change too. Though my hubby loves my jalousies and small pastries, he's been aching for a pie of some kind. We're empty nesters now and don't go through a whole pie, so the KA slab pie in mini form might be just what will satisfy his craving. I won't be making these as-is again, but the concept has taken me in a good direction and what I baked yesterday is certainly edible. And I'm really glad to see so many people wowing friends and family with them. That is always a good thing.

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