Harvest Apple Pie Pockets
Posted on
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
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What happens to the other half of the apples? See #1.
If you are making "triangles", wouldn’t you cut the dough into squares? (See step 4 – fold over?)
Sorry about that! We have updated the instructions to say that after you put the first half into the saucepan, repeat step 1 with the other half and add them to the saucepan and bring to a boil.
Yes, that’s my question as well. How and when is the other half of the apples used? Also, instead of cutting the dough into triangles, wouldn’t it be more practical (and more customary) to cut it into squares, which are then folded diagonally over the filling to form triangles?
We have updated the instructions – after you put the first half into the saucepan, repeat step 1 with the other half and add them to the saucepan and then bring to a boil. You can cut squares or triangles and fold them over, either will work.
Thanks for bringing that to our attention! We’ve updated the recipe. After you put the first half into the saucepan, repeat step 1 with the other half and add them to the saucepan.
HI, LAS MANZANAS SON CON CASCARA,
GRACIAS
It will work with either squares or triangles (you’d fold the triangle in half at the top point).
Thanks, guys. I had the same question about the apples. I also am wondering about the first step on the crust. Is that first step supposed to be "Add the first 4 ingredients", rather than 5, since you are adding the water in halves in steps 2 and 3?
Shouldn’t step 1 say add first 4 ingredients to the jar, because water is added in 1/4 cup portions after pulsating?
I guess they’re to snack on. ;)
How much is 10 tbs of butter in grams??
Correct the whole thing with, "Repeat with the rest of the apple pieces" after "Set aside" in step 1.
Yes, you can make these in the FourSide jar. You may need to decrease the measurements as that jar is a little bit smaller than the WildSide+ but the instructions will be the same. Happy Blending!
Is it possible to make this recipe without the wildside jar? I just have the original jar, would the settings used be different?
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?
what size should the squares be cut to get 20 squares
They’re about 2" on each side.
Thanks for clearing this up. See the results below – and they are delicious!
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.
It says add half of the apple pieces to the Jar and secure lid and pulse. What do you do with the other half of the apple pieces. Pulse them after the first batch? recipe not clear
Thank you for sharing the results! We’re so happy you enjoyed them as much as we do. :)