apple pie pockets

When I get a hankering for warm meals and everything pumpkin, I know it’s fall. While we are well into the season, it hasn’t really started to feel like fall until now. The trees are changing colors and dropping their leaves faster than you can read this sentence. Outside is brisk and windy with a crisp chill in the air. Pumpkins pop up on doorsteps. My mind is filled with thoughts of sweet apples, Thanksgiving turkey and Halloween costumes. This is the start of Holiday Season. From pumpkin cookies to Halloween candy, the holidays certainly bring sweets (especially Halloween.) In keeping with this conception, my mom made Apple Handpies, or Apple Pie Pockets, as a special treat for my brother and I who went home last weekend. It’s always nice to be treated like royalty after a stressful month… Thanks Mom! So, if and when you make this dessert, I’m asking you to think of dear ol’ mom and holidays passed at home.

The recipe is from a book my found called Keeping Good Company by Roxie Kelley and Friends.

Apple Pie Pockets

1 pkg refrigerated pie crust (we always use Trader Joe’s)

3 apples peeled, cored, and sliced thin

1/3 cup sugar

2 tbsp flour

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp butter

milk

1/4 cup sugar and 1/2 tsp cinnamon combined in a small bowl

Preheat oven to 400° degrees. Cut each circle of pie crust into four wedges. Toss apple slices with flour mixture in a medium size bowl. Place 6-8 mixture coated apple slices on half of the pie crust wedge, dot with a bit of butter, and fold pie crust over top of apples. Seal around the open side edges with a fork dipped in milk. Slit top with a knife in a few places. Brush with a little milk and sprinkle with cinnamon-sugar mixture. Repeat with rest of pie crust pieces. Bake on waxed paper-lined cookie sheet until golden brown or about 15-18 minutes. Great served warm with ice cream! Makes 8.

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apple pie pockets

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