Apple Pie Pockets

Photo: Apple Pie Pocket
Mini, hand-held apple pies are a delicious treat for kids big and small!
Yield
1 dozen (or more depending on size of cutter)
Vegan
Nut-Free
Soy-Free
Desserts
Ingredients

Crust:

  • 1¼ cups unbleached all-purpose flour
  • 1¼ cups whole wheat pastry flour
  • 2 Tablespoons powdered sugar
  • 1 cup cold butter or vegan butter
  • ¼-½ cup ice water

Filling:

  • ¼ cup butter or vegan butter
  • 5 medium apples, sliced thinly
  • 2 Tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup water + 2 teaspoons corn starch (dissolve corn starch in water)
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • Milk or non-dairy milk
Instructions
  1. To prepare Crust: In a large bowl combine flours and powdered sugar. Add butter and cut into flour mixture using a pastry cutter or your hands. Work the butter into the flour until it resembles a coarse meal. Be sure not to overwork the mixture.
  2. Add ice water 1 Tablespoon at a time until dough sticks together.
  3. Separate dough into 2 balls and press into 2 flat rounds on wax paper. Freeze for at least 10 minutes (or keep in fridge overnight).
  4. While dough is chilling, prepare Filling. Heat a large skillet over medium-high heat. Add butter, apples and lemon juice. Cook for a five minutes to soften. Add cinnamon and nutmeg and stir to coat apples.
  5. Mix water and cornstarch until smooth. Stir into apple mixture until it thickens. Add vanilla and maple syrup and cook two more minutes. Remove from heat and allow to cool.
  6. Preheat oven to 350° and line a baking sheet with parchment paper.
  7. Remove dough from refrigerator/freezer and allow to sit a couple minutes or until it can be rolled out.
  8. Flour work surface and top of dough. Roll out dough to ¼” thickness.
  9. Using a cookie cutter or a round kitchen glass, cut dough into one dozen, 4-inch circles (or any even number, depending on your cutter).
  10. Take 1 Tablespoon of cooled apple mixture and place in the center of dough circle. Wet edge of dough with milk and cover with another dough circle. Use the tines of a fork to press edges of dough to seal. Repeat with remaining dough and filling. Use a sharp knife and cut 4 small openings on the top of the dough. Brush with milk and lay onto a lined baking sheet.
  11. Bake 25 minutes or until golden brown on tops. Store any leftovers in an airtight container at room temperature. Enjoy!
Newsletter
Earth News April 2012