Caramel Apple Pocket Pies

Caramel Apple Pocket Pies
Servings: 18 Prep 1 hr Bake 375°F 20 mins Cool 30 mins

Ingredients

  • 2 recipes Spiced Whole-Wheat Pie Dough
  • 1 tablespoon unsalted butter
  • 2 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces
  • 1 teaspoon cornstarch
  • 3 tablespoons cold water
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 2 tablespoons raw sugar or granulated sugar
  • 1 egg, lightly beaten with 1 tablespoon water
  • 3 tablespoons purchased caramel ice cream topping
  • 1/4 teaspoon kosher salt

Make It

1. Prepare Spiced Whole-Wheat Pie Dough. Preheat oven to 375 degrees F. In a large skillet heat butter over medium heat. Add apples and cook, stirring frequently, for 6 to 7 minutes or until apples are tender. In a small bowl stir together cornstarch and cold water; add to skillet. Stir in brown sugar and 1/4 teaspoon cinnamon. Cook and stir for 2 minutes more; remove from heat and cool.

2. On a lightly floured surface roll one pie disk into a 12x9-inch rectangle. Cut into 9 4x3-inch rectangles by cutting twice lengthwise and twice crosswise. Repeat with remaining pie dough to make 18 rectangles total. Cover and chill until ready to use.

3. In a small bowl stir together the raw sugar and 1/4 teaspoon cinnamon; set aside. Line 2 baking sheets with parchment paper; set aside.

4. For each pie, lightly brush the edges of one dough rectangle with egg mixture. Spoon 1/2 teaspoon caramel topping in the center of the rectangle and sprinkle lightly with salt. Place 1 level tablespoon apple filling lengthwise down the center of the rectangle. Fold rectangle lengthwise in half. Use the tines of a fork to seal the edges. Prick top a few times with the fork. Place on prepared baking sheet. Repeat for remaining pies. Brush tops of pies with egg mixture and sprinkle with sugar-cinnamon mixture.

5. Bake about 20 minutes or until golden. (Tip: Bake 1 sheet of pies while filling the remaining dough rectangles.) (Note: Some of the caramel may come out while baking.) Cool on baking sheet on a wire rack for 30 minutes to serve warm, or cool completely.

Nutrition Facts

Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 194, Fat, total (g): 12, chol. (mg): 64, sat. fat (g): 7, carb. (g): 21, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, fiber (g): 2, sugar (g): 9, pro. (g): 3, vit. A (IU): 389, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 111, Potassium (mg): 72, calcium (mg): 20, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.