Food and Drink

Mini Apple Pie Recipe – Homemade Fruit Pockets

This mini apple pie recipe is absolutely delicious. I just love the way they resemble hot pockets, but are sweet and homemade, instead! Do I have any apple pie fans out there? I think you guys are going to really enjoy this one. Seriously – those mini apple pies you find at the market aren’t going to hold up against this recipe – especially once you see how simple it is to put it all together.  Perfect for the Fall or the Summer… or anywhere in between. I am SUCH a fruit dessert lover. This is totally right up my alley.

Mini Apple Pie Recipe - Homemade Fruit Pockets

Mini Apple Pie Recipe – Homemade Fruit Pockets

Mini Apple Pie Ingredients

Crust

  • 2 Cups Flour
  • ¼ Cup Sugar
  • ½ teas. Ground Cinnamon
  • ¼ teas. Salt
  • 4 Tbsp. Butter, cold and cubed
  • 6 oz. Cream Cheese, cold and cubed
  • 2 Tbsp. Milk, cold

Filling

  • 2 Tbsp. Butter
  • ¼ Cup Sugar
  • ½ teas. Cinnamon
  • 3 Tbsp. Water
  • 2 Granny Smith Apples, peeled, cored, ½ inch cubes
  • 1 Tbsp. Corn Starch

Mini Apple Pie Instructions

Preheat oven to 375˚.

  • Put the Flour, Sugar Cinnamon and Salt in to a food processor and pulse to combine.
  • Add the Butter and Cream Cheese and Pulse until the cubes are incorporated.
  • Turn the processor on low speed and add the Milk 1 Tbsp. at a time until a loose crumbly dough forms.
  • Put the dough on a well-floured surface and form into a round.  Wrap with plastic wrap and refrigerate at least 30 min.Mini Apple Pie Recipe - Homemade Fruit Pockets
  • In a medium sauce pan over medium heat melt the butter with the sugar. Once the butter is melted add the Cinnamon, Apples and 2 Tbsp. of water.  Cover and let the Apples cook 8 minutes stirring occasionally.
  • Mix the Corn Starch and 1 Tbsp. of water together and add to the apples.  Stir constantly until the sauce is thickened.  Remove from heat and let cool slightly.
  • Remove the Dough from the refrigerator and put on a floured surface.  Using a floured rolling pin roll dough out into a square shape approximately 1/8 inch thick.  Cut 5×5 inch squares out of the dough.  You should get at least six 5 inch squares.  Re-roll the scraps if you have to.
  • Place about 2 Tbsp. of apple filling on a square slightly off center leaving room at the top, bottom and side to seal the pie.Mini Apple Pie Recipe - Homemade Fruit Pockets
  • Fold the dough over to form a 2 ½ x 5 inch pocket.  Pinch to seal the 3 edges using either your fingers or a fork.  Place on a Cookie sheet.
  • Cut 3 diagonal slits on the top for venting or your pies will burst at the seams.
  • Bake at 375˚ until golden brown, 20-25 minutes.

** Optional before baking brush the pies with egg wash (1 egg beaten with 1 teas. water) to give the pie a glossier browned look.

Let Cool and serve warm.

Mini Apple Pie Recipe - Homemade Fruit Pockets

To see what Audrey cooked up today, click here. YUM!

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Mini Apple Pie Recipe - Homemade Fruit Pockets

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Ingredients

Mini Apple Pie Ingredients

    Crust

    • 2 Cups Flour
    • ¼ Cup Sugar
    • ½ teas. Ground Cinnamon
    • ¼ teas. Salt
    • 4 Tbsp. Butter cold and cubed
    • 6 oz. Cream Cheese cold and cubed
    • 2 Tbsp. Milk cold

    Filling

    • 2 Tbsp. Butter
    • ¼ Cup Sugar
    • ½ teas. Cinnamon
    • 3 Tbsp. Water
    • 2 Granny Smith Apples peeled, cored, ½ inch cubes
    • 1 Tbsp. Corn Starch

    Instructions

    Mini Apple Pie Instructions

    • Preheat oven to 375˚.
    • Put the Flour, Sugar Cinnamon and Salt into a food processor and pulse to combine.
    • Add the Butter and Cream Cheese and Pulse until the cubes are incorporated.
    • Turn the processor on low speed and add the Milk 1 Tbsp. at a time until a loose crumbly dough forms.
    • Put the dough on a well-floured surface and form into a round.  Wrap with plastic wrap and refrigerate at least 30 min.
    • In a medium saucepan over medium heat melt the butter with the sugar. Once the butter is melted add the Cinnamon, Apples and 2 Tbsp. of water.  Cover and let the Apples cook 8 minutes stirring occasionally.
    • Mix the Corn Starch and 1 Tbsp. of water together and add to the apples.  Stir constantly until the sauce is thickened.  Remove from heat and let cool slightly.
    • Remove the Dough from the refrigerator and put on a floured surface.  Using a floured rolling pin roll dough out into a square shape approximately 1/8 inch thick.  Cut 5x5 inch squares out of the dough.  You should get at least six 5 inch squares.  Re-roll the scraps if you have to.
    • Place about 2 Tbsp. of apple filling on a square slightly off center leaving room at the top, bottom and side to seal the pie.
    • Fold the dough over to form a 2 ½ x 5 inch pocket.  Pinch to seal the 3 edges using either your fingers or a fork.  Place on a Cookie sheet.
    • Cut 3 diagonal slits on the top for venting or your pies will burst at the seams.
    • Bake at 375˚ until golden brown, 20-25 minutes.
    • ** Optional before baking brush the pies with egg wash (1 egg beaten with 1 teas. water) to give the pie a glossier browned look.
    • Let Cool and serve warm.
    Vera
    Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.