Apple Pocket Pie Recipe (With Pictures!)

Sometimes I get a little over zealous at the grocery store thinking we are going to eat 5 servings of fruit a day. We do our best, but sometimes I end up with lots of extra and this week it was green apples. Last night I was watching Good Eats with Alton Brown and he was making these pocket pies. His had Curried Mango and Chocolate filling, but like I said, I had apples. 🙂 Part of this recipe is indeed from Alton Brown, but the filling is from Paula Dean, revised a little by me because we have to cook the apples down before filling the pocket pies. This recipe yields about 20 pies. I got 21 out of it. I think they turned out really well. I just gave some to my sister and brother-in-law, so I will have her give a review! Hope you enjoy!

Apple Pocket Pies

Ingredients for pastry:

  • 9 1/2 ounces all-purpose flour, approximately 2 cups
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 1/2 ounces shortening, approximately 6 tablespoons
  • 3/4 cup milk
  • 1 egg mixed with 1 to 2 teaspoons water
  • 2 Tablespoons sugar
  • Vegetable, canola oil or butter, for frying
  •  

    Ingredients for filling:

  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 6 medium apples, peeled, cored and thinly sliced
  • 2 Tablespoons lemon juice 
  • 1/3 cup water
  • Directions:

    1. In a large mixing bowl, combine the flour, baking powder and salt. Stir to combine.

    2. Add the shortening and knead it into the flour with your hands until it is crumbly.

    3.  Add the milk all at once and mix in with a spatula until it begins to come together.

    4. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times.

    5. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring.

    6. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Lay the rounds out on a cookie sheet, with wax paper between the layers. Refrigerate for 1-2 hours.

    7. Meanwhile,  peel, core and dice 6 medium apples.

    8. Put diced apple into a large skillet. Add brown sugar, flour, cinnamon, lemon juice and water. Stir together and cook on low heat for 30 minutes, stiring occasionally.

    9. Move cooked filling into a stainless steel bowl and refrigerate until filling is cool, about 30 minutes. The stainless steel is a good conductor of heat, so the apples will cool more quickly. If you don’t have a SS bowl, you can use any other kind, but cooling will take a little longer.

    10. Remove pastry rounds and cooled filling from refrigerator. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.

    11. Gently press down to flatten and evenly distribute the filling and cut 3 slits in the top of the pie.

    12. Brush pies with egg wash and sprinkle with sugar.

     There are a couple of options for how to cook the pies. I baked them so the calories and fat would be less, but lets face it, they are going to be best deep-fried. Here are the directions for each method.

     13. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

    14. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

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