The children just love this homemade apple pie recipe because it has a new spin! All of the flavors you expect in your apple pie filling are there, but they are stuffed into mini fruit pockets! Perfect for an after-school snack or lunchbox treat!
Homemade Apple Pie Recipe Recipe – Mini Fruit Pockets
Everyone is searching for an easy apple pie recipe that their children will love, right? Well, this one is it! Mini apple pies from the market can be very pricey and go QUICKLY amongst a large family with kids. Here’s a great alternative.
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. Use this apple pie filling recipe for ice cream toppings, traditional pies, or anything in between.
Mini Homemade 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 Homemade Apple Pie Instructions
Preheat the 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 one again 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 it 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 for 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 it 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 some 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.
Looking for other apple-themed recipes?
- Homemade Mini Apple Pie Recipe
- Apple Cider Margarita
- Apple Cinnamon Energy Bites
- Caramel Apple Cookies
- Dessert Apple Nachos Recipe
- Apple Pie Dip Recipe
Mini Apple Pie Recipe
The children just love this homemade apple pie recipe because it has a new spin! All of the flavors you expect in your apple pie filling are there, but they are stuffed into mini fruit pockets! Perfect for an after-school snack or lunchbox treat!
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
- Preheat the 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 one again 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 it 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 for 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 it 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 some 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 281mgCarbohydrates: 57gFiber: 3gSugar: 22gProtein: 7g