Skip to content

Apple Pie Pockets

Apple Pie Pockets

Serving Size: Serves 8.

Looking for a dessert you can take on a picnic that won't make a mess? Give these treats a try! You can always substitute cherry pie filling for the apple mixture to create some variety.


  • 1 cup butter (2 sticks) softened
  • 1 cup 8-ounce package cream cheese, softened
  • 2 cups unbleached white flour
  • 2 cups apple, peeled, cored, and coarsely chopped
  • ¼ cup sugar
  • 1 tsp. cinnamon
  • dash nutmeg
  • 1 Tbsp. unbleached white flour
  • 1 each egg, well beaten


  1. Use a hand mixer to blend the butter, cream cheese, and 1 cup flour.
  2. Form into a flat disk and cover with plastic wrap.
  3. Refrigerate for 1 hour.
  4. After the crust has been refrigerated, roll out into a rectangle that is ¼ inch thick.
  5. Cut into 8, 6-inch squares.
  6. Divide filling evenly between the squares, placing it on one side of the square.
  7. Fold over and press the edges with a fork to seal.
  8. Cut 2 small slits in the center of the pocket to vent.
  9. Place pockets on a cookie sheet and brush with the egg wash.
  10. Bake at 375 degrees for about 30 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Add Your Comment (Get a Gravatar)

Get a Gravatar! Your Name


Your email address will not be published. Required fields are marked *.