Apple Pie Pocket – Revisited

I’m posting the recipe again because I was never happy with the finished product photo.


Place apple mixture on each pie crust edge.


Folder over and press with fork.




Apple Pie Pockets

Time: 10 mins prep, 20 mins cooking

Serves: 8


1 box Pillsbury or other brand refrigerated pie crust
2 1/2 cups small diced peeled apples (same variety for pies)
1/3 cup white granulated sugar (less if the apples are really sweet)
2 tablespoon light brown sugar
2 tablespoon all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract


Pre-heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.

Mix diced apples, sugar, flour, cinnamon and vanilla extract. Top half of each wedge with 1/4 cup apple mixture. Fold over filling and press side edges together to seal. Use a dab of water if needed. Add a little more apple mixture to the top if needed. Seal the top. Crimp the edges if a fork.


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