You can’t get more American than apple pie! This yummy dessert has been a part of America’s history since the earliest colonial settlers. It’s believed to be one of the first desserts made in the country, dating back to the 1600s.
Looking for a smaller version to serve with less mess? It’s not hard to make mini apple pies from scratch! Read on to learn how to make delicious apple pie pockets.
Which Apple is Best?
When it comes to yummy apple pie pockets, you can’t go wrong with any variety. However, the consensus is that mixing 2-3 varieties together will make the flavor outstanding for your mini apple pies.
A few varieties that work well together are:
- Granny Smith
- Honey Crisp
- Braeburn
- Jonagold
The important thing to consider is finding a firm apple that won’t get mushy when cooked. The Granny Smith is tarter, so pair those with another apple that falls on the sweeter side, like the Honey Crisp!
Find out more about these apples by reading our Granny Smith, Honey Crisp, Braeburn, and Jonagold Apple blog posts!
Ingredients Check-List
The good news is, most items on your ingredient list will already be in your pantry! You’ll need staples like flour, sugar, salt, and the spices cinnamon, nutmeg, allspice, ginger, and cloves.
From your refrigerator, you’ll need unsalted butter, an egg, and milk.
That leaves grabbing lemons or lemon juice, and apples from your local grocery store!
How to Make Apple Pie Pockets
Now you’re ready to make your apple pie pockets!
The Crust:
Begin by mixing 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar in a large bowl.
Cut 2 sticks of cold, unsalted butter into small pieces, adding them to the dry ingredients.
Using a pastry cutter, blend the butter with the dry ingredients until it resembles a coarse meal.
Sprinkle in ice-cold water, 2 tablespoons at a time, blending until mixed. You will need 7-8 tablespoons of cold water total.
The dough is done when it forms a soft lump without crumbling or sticking to your skin.
Divide the dough into two even balls. Flatten each ball and form it into round disks. Next, wrap each disk in plastic wrap. Place them in the refrigerator for at least 15 minutes, until ready to use.
When you’re ready to make the apple pie pockets, warm the disks to room temperature for 15-30 min before rolling them out.
The Filling
Begin by peeling and dicing 2 ½ – 3 cups of apples (about 3 medium apples.) Set these aside.
Next, stir together 2 tablespoons sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and ¼ teaspoon salt in a small bowl.
Melt 2 tablespoons of unsalted butter in a large saucepan. Add the dry ingredients, a dash of lemon juice, and the chopped apples to the pot.
Cook on medium heat for about 12 min or until the apples soften. Stir constantly so they don’t burn. They are ready when the apples resemble a thick caramel.
Place the apple filling in a bowl and cool in the refrigerator for 20-30 minutes.
Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
The Streusel
Stir together 1/3 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, a pinch of ground ginger, and a pinch of cloves in a medium bowl.
Melt 2 tablespoons of unsalted butter in the microwave for 30 seconds. Mix into the dry ingredients. Using a fork, blend the mixture until crumbly.
To Assemble Your Apple Pie Pockets
Roll out the room temperature pie crusts to ⅛ inch thickness. Using a round cutter or drinking glass, cut 8-10 circles (depending on the size of your glass).
This should only use half of your dough.
Place the circles on the baking sheets. Scoop 1 tablespoon of the apple filling onto each circle.
Sprinkle 1 tablespoon of the streusel on top of the apple filling.
Create an egg wash by mixing 1 large egg with 1 tablespoon of milk. Brush the egg mixture along the inner edges of each circle.
Next, cut out the same number of circles from the remaining dough. Cut a crisscross in the middle of each circle.
Place a circle on top of each pie, gently pressing the edges together.
Using a fork, push along the edges to seal.
Brush the tops of each apple pie pocket with the remaining egg mixture. Sprinkle additional sugar on top.
Bake for 25-35 minutes, or until the crust is golden and the filling is bubbling. Cool your apple pie pockets before serving.
Vary the Flavor
Interested in learning a few ways to vary these amazing apple pie pockets? Here are some ideas.
- Try adding some warm caramel drizzle over the top of these before serving!
- Mix the apples with another favorite fruit, like peaches.
- Whip up a powdered sugar glaze to dip these in to make it fun for the kids.
- Return to a classic flavoring and serve these with a small scoop of vanilla bean ice cream on top. Yum!
Enjoy Your Apple Pie Pockets
Now you’re ready to make your own apple pie pockets! Whether you make these to share with friends or just for a special treat for yourself, these are guaranteed to please a crowd.
Visit our Apple Tree page to learn more about apples!
Apple Pie Pockets
Once you try these apple pie pockets, you'll want to make these mini-sized treats every chance you get! They're ideal single-servings of apple pie goodness that friends and family will love.
Ingredients
- For th Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks unsalted butter, chilled
- 7-8 ice-cold water
- 1 large egg (for egg wash)
- 1 TB milk (for egg wash)
- For the Filling:
- 2 1/2 - 3 C peeled and finely diced apples (about 3 medium)
- 2 TB sugar
- 1 TB flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 TB unsalted butter
- dash lemon juice
- For the Streusel
- 1/3 C sugar
- 1/3 C flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- pinch ginger
- pinch cloves
- 2 TB unsalted butter, melted
Instructions
Directions for Crust
- In a large bowl, mix the flour, salt, and sugar.
- Cut the butter into small pieces in the dry mixture.
- Using a pastry cutter, blend the butter with the dry ingredients until it resembles a coarse meal.
- Sprinkle in the cold water, 2 tablespoons at a time. It should form a soft lump without crumbling or sticking to your skin.
- Divide the dough ball into two even balls.
- Flatten and form into round disks, then wrap each in plastic wrap.
- Place in the fridge for at least 15 minutes, until ready to use.
- You can make the crust up to 3 days ahead of time. When ready to use, remove and warm to room temperature for 15-30 min before rolling out.
Directions for Filling
- Begin by peeling and chopping the apples and set aside.
- Stir together the dry ingredients.
- Melt 2 tablespoons of butter in a large saucepan.
- Add the dry ingredients, lemon juice, and chopped apples to the pot.
- Cook on medium heat for about 12 min or until apples soften.
- Stir constantly so they don't burn. They are ready when apples resemble a thick caramel.
- Place the apple filling in a bowl and cool in the fridge for 20-30 minutes.
Directions for Streusel
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Stir together the dry ingredients.
- Melt the butter in the microwave for 30 seconds and add to the dry ingredients.
- Using a fork, blend the mixture until crumbly.
Assemble (40 min)
- Roll out the room-temperature pie crusts.
- Using a round cutter or drinking glass, cut 8-10 circles (depending on the size of your glass). This should use half the dough.
- Place them on the baking sheets.
- Scoop 1 tablespoon of the apple filling onto each circle.
- Sprinkle 1 tablespoon of the streusel on top of the apple mixture.
- Create an egg wash by mixing 1 large egg with 1 tablespoon of milk.
- Brush the egg mixture along the inner edges of each circle.
- Cut out an equal number of circles from your remaining dough and cut a crisscross in the middle of each.
- Place a circle on top of each pie, pressing the edges together.
- Using a fork, press along the edges.
- Brush the tops of each pie with more egg mixture and sprinkle additional sugar on top.
- Bake for 25-35 minutes, until the crust is golden and the filling is bubbling. Cool before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- About the Author
- Latest Posts
Laura L. Zimmerman is an author of both indie and traditionally published books. She lives in a tiny rural town in south-central Pennsylvania with her husband, daughters, four adorable kitties, and one energetic puppy!
After earning a BMUS with a Certification in Music Therapy, she decided to homeschool her children. Here she discovered a passion for learning and teaching, which led her to make writing a priority. She currently enjoys reading and writing YA sci-fi and fantasy, as well as middle-grade mysteries.
Having come from a family where cooking wasn’t a priority, she quickly discovered her love of cooking and baking soon after she married. Twenty-three years later it’s still a passion for her as she enjoys creating new recipes for her family and friends. She found her green thumb in the garden soon after her family bought their first house and appreciates the yummy food grown in her own backyard!
Laura can be reached at lauralzimmauthor@gmail.com