Easy Mini Apple Pockets

I spent most of my day “offline” today in the kitchen, whipping up a ton of tasty, easy recipes that I’ll be sharing with you over the next month. Some of the recipes will be for product reviews, while others were just ones that were inspired from some e-mails I got, plus I was looking to use up some of the food in our fridge before it went bad!

Today for our dessert at dinner we indulged in some


Makes between 6 and 12 depending on the size you would like to make.


• package of 2 pre-made unbaked pie shells
• 1 medium sized apple
• 1/4 cup of granulated sugar
• 1 egg white
• 1 tablespoon of water


Preheat oven to 400 degrees.

Cut the pie shells into 4” squares – okay this isn’t going to be doable for all 12 pockets, because pie shells are round. So I cut 3 out of each pie shell in that dimension, and then I had some smaller ones and a few that I “cobbled” together out of the scraps. Place the cut pastry on parchment paper that’s already laid out on a cookie sheet.

Peel, core and slice the apple very thinly. Or alternatively you could dice the apple in small pieces after it’s peeled and cored.

In a plastic baggie, dump the sugar and then add the apples. Shake, shake, shake until the apples are all covered.

In the middle of each pastry piece, put a portion of the sugared apples in single layer.

Pull the dough over the apples, and with a water moistened fingertip, push down on the edges of the dough. Then take a fork and crimp the edges. With either the fork or a knife blade, poke some holes into the top of the pastry so that the steam can vent.

Mix the egg white with the tablespoon of water, and brush the egg wash over the tops of the apple pockets.

Bake for 15 minutes.