Apple Pie Pockets

Prep Time: 25 minutesCook Time: 20 minutesTotal Time: 45 minutesDifficulty: EasyServings: 8 pocketsCourse: Dessert / SnackCuisine: American Introduction Craving a slice of apple pie, but not in the mood for the whole process? These Apple Pie Pockets are the perfect solution. A handheld version of the classic American dessert, they feature a flaky golden crust

Equipment

• Mixing bowls
• Rolling pin
• Knife or pizza cutter
• Pastry brush
• Baking sheet and parchment paper
• Fork (for crimping)

Ingredients

For the Apple Filling:

• 2 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled and diced
• 2 tbsp unsalted butter
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp lemon juice
• 1 tbsp cornstarch or flour (to thicken)
• Pinch of salt

For the Dough:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–5 tbsp ice water

For the Dough:

• 1 sheet store-bought pie crust (or puff pastry)

For Assembling:

• 1 egg, beaten (for egg wash)
• 1 tbsp sugar (for sprinkling)
• Optional: ½ tsp cinnamon (mixed with sugar for topping)

Optional Glaze (for extra sweetness):

• ½ cup powdered sugar
• 1–2 tsp milk
• ½ tsp vanilla extract

Instructions

Step 1: Make the Apple Filling

1. In a medium saucepan, melt butter over medium heat.
2. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. ezstandalone.cmd.push(function () { ezstandalone.showAds(117); });
3. Cook for 5–7 minutes until apples are slightly softened but not mushy.
4. Sprinkle in cornstarch and stir well to thicken the mixture.
5. Simmer for 1–2 more minutes until glossy and thick.
6. Remove from heat and let cool to room temperature.
7. Tip: Letting the filling cool prevents the dough from getting soggy or tearing.

Step 2: Prepare the Dough

1. If making homemade dough:
2. In a large bowl, whisk flour and salt together.
3. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });
4. Add ice water one tablespoon at a time, mixing just until dough holds together.
5. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
6. If using store-bought dough:
7. Simply roll out the dough on a lightly floured surface to smooth any cracks. ezstandalone.cmd.push(function () { ezstandalone.showAds(122); });

Step 3: Cut and Fill the Pockets

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the dough to about ⅛ inch thick. Cut into rectangles or circles about 4×4 inches (you’ll need an even number).
3. Spoon 1–2 tablespoons of the cooled apple filling into the center of half the pieces. ezstandalone.cmd.push(function () { ezstandalone.showAds(124); });
4. Cover with the other half of dough pieces.
5. Press the edges with a fork to seal them completely. ezstandalone.cmd.push(function () { ezstandalone.showAds(125); });
6. Use a sharp knife to cut small vents on top of each pocket for steam to escape.

Step 4: Bake the Pockets

1. Brush each pocket with the beaten egg for a golden, shiny finish.
2. Sprinkle sugar (and optional cinnamon) on top for crunch.
3. Bake for 18–22 minutes, or until golden brown and crisp.
4. Remove and cool on a wire rack for at least 10 minutes. ezstandalone.cmd.push(function () { ezstandalone.showAds(128); });
5. Optional Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled pie pockets.

Nutrition

Calories: 220–280 kcal · Protein: 2–4g · Fat: 10–14g · Carbohydrates: 28–34g · Saturated Fat: 6g · Fiber: 2g · Sugar: 10–15g · Sodium: 140–180mg