To begin making the Apple Pocket Pie Recipe, we will first preheat the oven to 200 degree Celsius. 

Combine the orange zest and orange juice in a bowl and keep aside. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, salt and mix everything well. 

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly spoon some of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Proceed the same way with the remaining pastry sheets. Brush the top with egg wash, sprinkle with sugar and make 2 slits.

Bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Place the tray in the oven and bake for 20 minutes, until golden brown, crisp and puffed. Serve warm or at room temperature.

Serve the Apple Pocket Pie Recipe along with Vanilla Ice Cream after a delicious Italian Meal of Penne Pasta In Spinach And Basil Sauce and Cheese Garlic Bread.