Harvest Apple Pie Pockets
Overview
Total time: 01 M 36 S
Servings: 20
Calories: 135
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp. kosher or sea salt
- 1 tsp. granulated sugar
- 10 tbsp. butter cut into pieces
- 1/2 cup ice-cold water divided
- 2 Granny Smith apples peeled, quartered, cored
- 1/2 cup brown sugar
- 1 tbsp. butter
- 1 tsp. ground cinnamon
Nutritional Information
- Serving Size: 1 pie pocket
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 105mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 6g
- Protein: 2g
Instructions
Crust:
1. Add flour, kosher, sugar, butter (cut into pieces), and cold water to WildSide+ jar and secure lid. Press "Pulse" 8-10 times.
2. Add ¼ cup water and secure lid. Press "Pulse" 4 times.
3. Add remaining water and press "Pulse" 4 times or until dough is formed; do not over blend.
4. Remove dough, and divided into two balls. Pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.
5. Roll out dough and cut into 20 triangles.
Pie filling:
1. Add half of the apple pieces to the WildSide+ jar and secure lid. Press "Pulse" 8-10 times. Set aside. Repeat with the rest of the apple pieces.
2. Add butter, brown sugar, and cinnamon to a medium saucepan and heat on medium until butter is melted, stirring frequently.
3. Once butter is melted, add chopped apples to saucepan and bring to a boil. Turn down heat and simmer for five minutes.
4. Put 1 ½ tbsp. on one half of the triangle and fold the other half over the filling. Use a fork to press the top crust into the bottom crust.
5. Place pie pockets on a cookie sheet lined with parchment paper and bake in oven preheated to 400ᵒF. Bake for 15-20 minutes or until golden brown
what size should the squares be cut to get 20 squares
The recipe instructions are terrible! You say the dough is divided into two balls – and then patted into a smooth disc. Both balls into one disc – or are we refrigerating two discs?? Then you say the dough is to be rolled out. All of the prepared dough – or each of the two discs? How thick is the dough rolled? How large are the triangles?
They’re about 2" on each side.
Each ball gets patted into a smooth disc and you refrigerate both discs. Once chilled, they’re rolled out separately (because it’s easier to roll them out if they’re smaller). Roll it out to about 1/8" thick. You want it to be thick enough that it’s pliable and you can work with it but also want it to be thin enough that it’ll be flaky when baked. The triangles are about 2" on each side.
Thanks for clearing this up. See the results below – and they are delicious!
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