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Apple Pocket Pies

  • Prep 50 min
  • Total 1 hr 10 min
  • Servings 6

These pocket pies are so adorable and easy to boot! MORE + LESS -

Coconut and Lime
May 26, 2015

Ingredients

2
boxes Pillsbury™ Refrigerated Pie Crust, softened as directed on box
1
can (21 oz) apple pie filling
1/2
cup brown sugar
1/4
cup butter, melted
1
tablespoon lemon juice
1
teaspoon cinnamon
1/4
tablespoon nutmeg
1
egg beaten, (for egg wash)

Steps

Hide Images
  • 1
    Roll out the softened pie crusts.
  • 2
    Use a 4-inch ring mold to cut out 5 circles from each pie crust.
  • 3
    In a medium bowl, mix together the filling, butter, brown sugar, lemon juice, cinnamon and nutmeg.
  • 4
    Put a spoonful of the filling mixture off center. Fold edge over and crimp dough. Cut 3 slits on top.
  • 5
    Freeze the apple-shaped pockets for about 20-30 minutes.
  • 6
    Preheat the oven to 400°F.
  • 7
    Beat one large egg and set aside for the egg wash.
  • 8
    Remove the pockets from freezer and brush each apple-shaped pocket with the egg wash.
  • 9
    Bake for 15-20 minutes, until filling is bubbling and outside is golden brown.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • There is just something about new school supplies and a new lunchbox.

    It’s the time of year that children dread and parents love – back-to-school time! There's no doubt that it's one of those things you have to ease into, so to reduce some of the sting of (or to celebrate) the return to school, throw a back-to-school party. And on the menu include apple recipes – a teacher’s favorite!

    I decided to whip up individual apple pies. They are super easy to make. I used a petite apple pie mold, like this Tovolo mold found on Amazon. While you could make your own apple pie filling, using store-bought filling saves you from peeling and coring. Jazz it up and add a few autumn-themed spices to the pie filling. I found this awesome recipe on Cooks.com for Apple Pie Pockets. They're not only delicious, but they are a great lunchbox item or after-school snack.

    Roll out the two boxes of Pillsbury refrigerated pie crust and use the pie crust mold to cut out 12 apple shapes.

    In a medium bowl, mix together the filling, butter, brown sugar, lemon juice, cinnamon and nutmeg.

    Place one apple cutout onto the mold. Put a spoonful of the filling mixture in the center. Lay another apple cutout on top. Close the mold, pressing the edges together.

    Put the apple-shaped pockets in the freezer for about 20-30 minutes. Beat one large egg and set aside for egg wash. Before baking, brush each apple-shaped pocket with the egg wash.

    Bake for 15-20 minutes, until filling is bubbling and the outside is golden brown. Allow to cool and enjoy!

    Additional Back-to-School Touches:

    Add fun back-to-school signs by creating chalkboard labels to identify the food.
    Forget flowers – create a pencil bouquet.
    Use plates with divided sections, just like the cafeteria trays, to bring back the school memories!

    Host a fab back-to-school party and start your school year with an A+.

    More Back-to-School Party Faves:

    Afterschool Apple Fondue is the perfect party recipe!
    Maple-Apple Party Riblets are a perfect main course!
    How about these Adorable Applesauce Cupcakes?

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