Homemade Apple Pie Pockets
Apple Pie Pockets, when crafted as delightful rectangles, offer a twist on the traditional handheld pie experience. These 10×12 cm-sized treats encapsulate the flavors of a classic apple pie within a portable, convenient shape. Perfect for indulging your sweet tooth or sharing at gatherings, these pockets promise a delightful burst of apple-cinnamon goodness in every bite.
Hints and Tips for Perfect Apple Pie Pockets:
- Apple Selection: Opt for firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor in your filling.
- Uniform Slicing: Ensure even slicing of the apples to guarantee a consistent filling in every rectangular pocket.
- Thickening Agent: Use a thickening agent like cornstarch or flour to absorb excess moisture in the filling, preventing a soggy crust.
- Sealing Technique: Properly seal the edges of the rectangular pockets by pressing and crimping them together to prevent filling leakage during baking.
- Baking Temperature and Time: Keep a watchful eye on the baking process to achieve a golden-brown crust without overcooking the apples.
Best Apples to Use:
- Granny Smith: Known for their tartness and ability to hold shape well when baked.
- Honeycrisp: Offers a perfect balance of sweetness and tartness, enhancing the flavor of the filling.
- Caramel Apple Pockets: Drizzle caramel sauce over the apple filling before sealing the pockets for an extra indulgent touch.
- Apple Cranberry Pockets: Add cranberries to the apple filling for a tangy twist that elevates the flavor profile.
Recipe: Apple Pie Pockets (Rectangular)
- 2 large Granny Smith apples, peeled and diced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 sheets of store-bought pie crust
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling
- Prepare the Apple Filling: In a mixing bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until apples are evenly coated. Set aside.
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut Rectangular Shapes: Roll out pie crust on a lightly floured surface. Using a knife or pizza cutter, cut rectangles approximately 10×12 cm in size. Ensure an even number of rectangles for the top and bottom of each pocket.
- Assemble the Pockets: Place a spoonful of prepared apple filling onto half of the rectangular crust pieces, leaving space around the edges. Place a matching piece of crust over the filling and press the edges together firmly. Use a fork to crimp the edges for a secure seal.
- Bake the Pockets: Transfer the sealed pockets to the prepared baking sheet. Brush each pocket with the beaten egg and sprinkle granulated sugar on top. Cut small slits on the top of each pocket to allow steam to escape.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the pockets are golden brown and the filling is bubbly.
- Cool and Serve: Remove the pockets from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your rectangular Apple Pie Pockets as a delightful treat or pair them with vanilla ice cream for added indulgence!
These rectangular Apple Pie Pockets are a convenient and charming twist on the classic dessert, promising the same heartwarming flavors in a portable form. Perfect for any occasion, these treats are sure to captivate taste buds with their delicious apple-cinnamon goodness!