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.

Overhead view of two apple pie pocket arranged with one overlapping the other on a plate.

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.

Chopped red and green apples on a cutting board.

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

Closeup of some apple pie pocket ingredients: apples, lemons, butter, spices, flour.

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.

Squeezing a lemon into melted butter and sugar.

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:

A jar of flour, small dishes of sugar and salt, a stick of butter, and a cup of cold water.

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.

Butter cut into pieces on flour, sugar, and salt mixed together.

Using a pastry cutter, blend the butter with the dry ingredients until it resembles a coarse meal.

Dry pie crust ingredients blended using a pastry cutter to create a cornmeal consistency.

Sprinkle in ice-cold water, 2 tablespoons at a time, blending until mixed. You will need 7-8 tablespoons of cold water total.

Adding tablespoons of cold water to the pie crust ingredients.

The dough is done when it forms a soft lump without crumbling or sticking to your skin.

Person squeezing pie crust at the right mix of dry ingredients and water.

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.

Pie crust divided into two disks wrapped in plastic wrap.

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.

Sugar, salt, cinnamon,and flour in a 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.

Chopped apples added to melted butter, lemon juice, and spices in a 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.

Sugar, flour, cinnamon, cloves, nutmeg,ginger, and allspice in a 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.

Using a fork to blend in melted butter to dry streusel ingredients.

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).

Using a glass to cut circles in rolled-out pie crust.

This should only use half of your dough.

Overhead view of five circles in rolled-out pie crust.

Place the circles on the baking sheets. Scoop 1 tablespoon of the apple filling onto each circle.

Placing spoonfuls of apple pie filling on pie crust circles.

Sprinkle 1 tablespoon of the streusel on top of the apple filling.

Topping apple pie filling with streusel.

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.

Using a silicon pastry brush to put brush pie crust circles with egg wash.

Next, cut out the same number of circles from the remaining dough. Cut a crisscross in the middle of each circle.

A pie crust circle with an X-shaped vent cut into the middle.

Place a circle on top of each pie, gently pressing the edges together.

Placing vented pie crust circle on top of filling and streusel on a pie crust bottom circle.

Using a fork, push along the edges to seal.

Using a fork to press the pie crust circle edges together.

Brush the tops of each apple pie pocket with the remaining egg mixture. Sprinkle additional sugar on top.

Using a pastry brush to brush egg wash onto the tops of each sealed apple pie pocket.

Bake for 25-35 minutes, or until the crust is golden and the filling is bubbling. Cool your apple pie pockets before serving.

Closeup of two apple pie pockets arranged with one overlapping another on a plate.

Vary the Flavor

Closeup of assembled apple pie pockets prior to the egg wash.

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

Yield: 10 pie pockets

Prep Time: 40 minutes

Assembly Time: 40 minutes

Bake Time: 35 minutes

Total Time: 1 hour 55 minutes

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.