Apple Pie Pockets

Apple Pie

 

Apple Pie

Have you ever wanted to eat an entire apple pie? Oh wait that’s me. I would eat an entire pie(Don’t judge me).  Okay so maybe I haven’t eaten an entire pie but I’ve come close. Which is why I love this recipe I found for Apple pie pockets. Not only can I eat a whole one but they go great with ice cream.  Plus they are a lot healthier than grandma’s apple pie which I still enjoy. 

Apple Pie Pocket Recipe

Ingredients:

1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can’t Believe It’s Not Butter! Spray (in other words, have a bottle handy!

Directions:

Preheat oven to 350 degrees.

Apple Pie

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 – 10 minutes, until apples are softened.

Apple Pie

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don’t want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 – 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

 

Apple Pie

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Apple Pie

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.)

Apple Pie

Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides

Apple Pie

Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter.

Apple Pie

Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Apple Pie

Bake in the oven for 15 – 18 minutes, or until edges begin to brown. Allow to cool for 5 minutes before digging in! Bon Appétit…

Apple Pie
Let’s Talk: What is your favorite pie? Do you have a healthier version of it you enjoy? 

About Rebecca 2253 Articles

Rebecca is a boy mom, traveler, Disney addict, chocolate lover, and tea drinker. She lives in Florida and enjoys good food, good music, and a great book. Her goal in life is to live in the moment and to always be open to new things.

68 Comments

  1. These look so delicious! I’m going to save this recipe for after I go apple picking. We always have too many apples and I never know what to do with them all so this would be perfect!

  2. You know it’s the fall when people start baking things that you love! I think these are so good and I can’t wait to make some of my own! Thanks for the recipe, it’s quite easy to follow!

  3. I LOVE pocket and hand pies so very much. They remind me of those little hostess pies when we were kids, but homemade is BEST. We have a pie bar in our town and it’s quite famous and I realize my eyes are bigger than my stomach with pies. This recipe is BEST.

  4. These look delicious! I’m always looking for new apple recipes in the Fall and this looks perfect. It looks easy enough for my toddler to help out with too!

  5. I would have never thought to make these apple pie pockets with egg roll wrappers! That’s a great idea! I like that this is an easy way to control your portions, because I also can easily overdo it with sweets.

  6. Yum! I just got a huge bag of apples from the farm fair. Now I know exactly what to do with them. I’m thinking I better double the recipe!

  7. I would love the crust on these. Funny thing is I make apple pie all the time but don’t eat hot fruit. Think I’ll let the twins try this one weekend after apple picking.

  8. Yum! These look so good. My grandma used to make the best apple pie and ever since she passed away my dad has been begging for me to make him one. I’m not much of a baker so I will have to make these instead!

  9. I’ll have to try the egg roll wrappers next time I make these. I generally use crescent rolls. Those apples smell so good cooking on the stove. This is a really good fall recipe.

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