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Apple Pie Pockets

Good Morning from foggy Gothenburg ^^


Autumn is all about pumpkin, apple, cinnamon. Sine our family isn’t a big fan of pumpkin, apple is the only choice to make autumn sweets. I’ve made pies and crumbles before and I was looking for a new way to serve apple pie. Until I saw some photos of Mc Donald’s Apple pie. It seems like it’s pretty famous, I never tried it my self though. Our family rarely eat fast food in places like that since my first daughter were born. I sometimes crave for it when I see the ads on brochure or internet but when I actually eat them, they don’t taste like I expected or the last time I ate them. And after that my relationship with some fast food brands is done right there. Now, I prefer to make burgers, pizza, fried chicken etc at home. Cheaper and healthier 🙂

Back to the pie pockets. I think this style is perfect for picnic, it will save some space, since you can stack them without ruining the pie. The original recipe is supposed to be fried. But I was a bit skeptical about it and I don’t want them to be too oily. So I baked them instead.

Apple Pie Pockets

  • Servings: 8
  • Difficulty: easy


For the pockets:

  • 2 cups flour
  • 170g cold unsalted butter, cubed
  • 1/4 cup cold water
  • 1/2 tsp salt
  • 2 tbsp sugar

For the filling:

  • 2 granny smith apples, peeled, cubed
  • 1/4 cup sugar
  • 1 tsp cinnamon powder
  • 1 tsp lemon juice
  • a pinch of salt
  • 1 tbsp unsalted butter



Put all the ingredients (except the water) in a food processor or a large bowl. Mix until the mixture become crumbly. Add cold water slowly and wrap with a plastic wrap and let it rest in the fridge for at least 30 minutes.


Melt butter in a pan, add cubed apples, sugar, cinammon powder, lemon juice and salt. Cook for around 8-10 minutes. Or until the apple is soft but not mushy. Set aside.


  1. Preheat oven to 200°C.
  2. Sprinkle some flour on to the kitchen table. Flatten the pie dough with rolling pin. And cut into the size you want (I used heart cutter and cut the rest free hand, probably around 5cm x 7cm).
  3. Place the filling in the middle of the dough. Seal the edges with your fingers and secure it some more with fork.
  4. Baked for 12-15 minutes or until the pockets are light brown.
  5. Dust some icing sugar on top and serve with vanilla cream or ice cream.


The filling looks a little dry here, it’s because I didn’t take its photos right after baking but they stayed in the fridge for a night.


Well now it’s time for me to go back to bed a bit to rest, I woke up way too early today and my youngest daughter followed me right away too.





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