Apple Pie Pockets
Lucky for me, my daughter helped this week with the blog. Ella has been asking to make Apple Pie Pockets for over a week now and thanks to a rare, free evening, we were able to satisfy her apple pie craving! Ella and I used a combination of Gala and Pixie Crunch apples because that is what we had at home. I think these pie pockets would be equally as yummy with versatile apples like Golden Delicious, Jonathon or even Fujis.
Ella is a pro with dough! All I had to help with was chopping the apples and she did all the rest. Ella prepared the filling, filled and pinched the pie pockets and brushed the dough with egg wash. In about 20 minutes, her pie pockets were ready for the oven.
After dinner, all four of us enjoyed Ella’s dessert. What’s not to love about flaky and warm pie crust filled with apple goodness? Ella will be taking one in her lunch tomorrow to show off to her school friends.
Eat well this Fall, Angie
- 4 Eckert’s frozen 5” humble pie crusts *
- 2 cups peeled and diced apples
- ¼ cup granulated sugar
- 2 Tbs. flour
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 1 egg
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease pan with butter. Thaw frozen humble pie crusts for approximately 30 minutes at room temperature. Cut rounds in half and set aside.
- In a medium bowl, combine apples, sugar, flour, cinnamon and salt. Whisk egg seperately in a small bowl. Brush the tops of the dough, making sure to reach the edges. Place 2 tablespoons of filling on one half of the pie dough. Fold the other half over the top to create a pocket. Crimp edges with finger tips or a fork. Brush top of pocket with egg wash. Bake for 25 minutes or until dough is browned. Makes 8 pie pockets.