When fall rolls around, there’s nothing better than the aroma of apples and cinnamon wafting through the house. This recipe for Baked Apple Pie Pockets To Go is perfect for those who crave the flavors of a classic apple pie but need a portable option. It reminds me of a trip I took to a quaint little apple orchard with my family in upstate New York. We spent the day picking apples, and later, we indulged in fresh-baked apple treats from their bakery. Inspired by those flavors and the fun of that day, I love making these pie pockets when I’m feeling nostalgic.
These pockets are incredibly versatile. You can tweak the spices to your liking – adding a bit of allspice or cloves for extra warmth. And if you’re like me and enjoy a bit of a twist, try adding a handful of raisins or a drizzle of caramel to the apple filling. For those who prefer a bit of tartness, using Granny Smith apples is a great choice, while Honeycrisp or Gala apples offer a sweeter profile.
The great thing about these apple pie pockets is that they are perfect for any occasion. Whether you’re packing them for a picnic, serving them at a family gathering, or just enjoying them as a treat on a cozy evening, they are sure to be a hit. The flaky puff pastry combined with the rich, spiced apple filling makes each bite a delightful experience. Plus, the parchment paper pockets add a charming touch and make them easy to carry around.
So, gather your ingredients and give these Baked Apple Pie Pockets To Go a try. They’re sure to become a favorite in your household, just like they are in mine!
Preparing Copycat Baked Apple Pie Pockets To Go
Ingredients
- 3 tablespoons of butter
- 1 egg, for egg wash
- 4 apples, peeled and diced
- 1 teaspoon baking powder
- 1 sheet of puff pastry
- 1 teaspoon of cinnamon
- Salt, to taste
- Parchment paper
- 1/2 teaspoon of nutmeg
- 2 tablespoons of brown sugar
Directions
- Dice the peeled apples into small pieces.
- Mix water and baking powder in a small bowl.
- In a medium skillet on medium-high heat, blend the baking powder mix, butter, brown sugar, cinnamon, nutmeg, and salt until thick and bubbly.
- Stir in the apples until they are fully coated and softened.
- Roll out the puff pastry until it is about 1/4 inch thick.
- Preheat the oven to 375°F.
- Cut the puff pastry into 12 rectangles.
- Place the apple mixture on six of the rectangles.
- Moisten the edges of each rectangle with water, then place another rectangle on top. Seal the edges with a fork.
- Brush the tops with beaten egg and place on a greased baking sheet.
- Cut 3-4 small slits on the top of each pie.
- Bake for 20-25 minutes or until golden brown.
- Fold a piece of parchment paper in half horizontally, then fold the bottom corners up 3/4 of the way, then 2/3 of the way.
- Turn the paper over and fold the left third into the center, then the right third into the “wing” created by the middle fold.
- Flip the pocket to use it for carrying the apple pie pockets.
- Enjoy your apple pie pockets!
FAQs:
Can I use a different type of pastry for the apple pie pockets?
Yes, you can substitute puff pastry with phyllo dough or even crescent roll dough. However, keep in mind that this might alter the texture and baking time.
What type of apples work best for this recipe?
Granny Smith, Honeycrisp, or Braeburn apples are great choices because they hold their shape well during baking and provide a nice balance of sweetness and tartness.
How can I prevent the puff pastry from becoming soggy?
To avoid soggy pastry, make sure to cook the apple filling until most of the liquid has evaporated. Additionally, letting the mixture cool slightly before spooning it onto the pastry helps.
Is it necessary to peel the apples?
Peeling the apples is recommended as it provides a smoother texture in the filling. However, if you prefer more fiber and a slightly different texture, you can leave the skins on.
Can I make these apple pie pockets ahead of time?
Yes, you can prepare the apple filling and assemble the pockets a few hours ahead. Keep them refrigerated until you are ready to bake. You can also bake and then freeze them, reheating in the oven before serving.
What is the purpose of the egg wash?
The egg wash helps give the apple pie pockets a golden, glossy finish. It also helps to seal the edges, ensuring the filling doesn’t leak out during baking.
Copycat Baked Apple Pie Pockets To Go
Ingredients
- 1 sheet puff pastry
- ½ teaspoon nutmeg
- salt to taste
- 1 egg for egg wash
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 3 tablespoons butter
- 1 teaspoon cinnamon
- 4 apples
- parchment paper
Instructions
- Peel and dice the apples.
- In a small bowl, mix together water and baking powder.
- In a medium skillet over medium-high heat, combine the baking powder mixture, butter, brown sugar, cinnamon, nutmeg, and salt. Whisk until it becomes thick and bubbly.
- Add the apples to the skillet and stir until they are fully coated and tender.
- Lay out the puff pastry and flatten it with a rolling pin until it’s about ¼ inch thick.
- Preheat your oven to 375°F.
- Cut the pastry into 12 rectangles.
- Spoon the apple mixture onto six of the rectangles.
- Dip your finger in water and run it around the edges of each rectangle before placing another rectangle on top. Press the edges with a fork to seal.
- Whisk the egg and brush it over the tops of the pies. Place them on a greased baking sheet.
- Make 3 or 4 small slits on the top of each pie with a knife.
- Bake for 20-25 minutes, or until golden brown.
- Fold a rectangle of parchment paper in half horizontally. Fold the bottom corners up ¾ of the way, then ⅔ of the way.
- Flip the rectangle over and fold the left third into the center, then fold the right third into the "wing" created by the middle fold.
- Flip the pocket over to use it for holding and traveling with an apple pie.
- Enjoy!
