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
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!
Preheat oven to 350 degrees.
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.
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.
Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
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.)
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
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.
Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.
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…