Apple Pie Pockets

My husband is addicted to McDonald’s Apple Pies, so I decided to use the apples we have from when we went apple picking to create a homemade version of these pies. These are both fun to make (well, at least I think so!) and fun to eat! 😊

I tried this recipe with a homemade crust, but in the end, I decided the extra work wasn’t worth it. The store-bought crust worked well for this because it was nice and sturdy. The only extra effort comes in reshaping the circular pie crust into a rectangle, but that takes seconds. Easy peasy. Feel free to make your own crust if you prefer…either way, it will be delicious!


4 cups apples (about 3 large apples), peeled and chopped into small chunks
2 tbsp. all-purpose flour
¼ cup plus 1 tbsp. granulated sugar, divided
2 tbsp. brown sugar
½ tsp. cinnamon
Pinch of salt
Refrigerated pie crust, such as Pillsbury (14 – 15 oz. package)  *Package should have 2 crusts.
1 egg yolk
1 tbsp. water, plus a bit extra




1. Place the apples in a large saucepan over medium heat, and stir in the flour, ¼ cup granulated sugar, brown sugar, cinnamon, and salt. Cook for 10 minutes, stirring often, to allow the sugars to become thick and syrupy. Transfer the apples to a bowl (including the thickened, sugary syrup) and allow to cool.


2. On a lightly floured surface, roll out one of the pie crusts. Cut off about ½ an inch along all sides of the circle. Use the strips that were cut off and press them along the corners and edges of the pie dough to form a rectangle. First use your fingers to press the dough together, then use a rolling pin to make it smooth and to make the rectangle slightly larger (rectangle should be approximately 11”x10”).

3. Cut the rectangle into 8 pieces by cutting down vertically into fourths, then cut those fourths in half by cutting across horizontally. You should now have 8 smaller rectangles. Place the small rectangles to the side and repeat this process with the other pie crust. When you are finished, you should have 16 small rectangles. 


4. Preheat oven to 375 degrees. Line a large baking sheet (or two smaller baking sheets) with parchment paper. 

5. Place one rectangle at the center of the cutting board and use a rolling pin to roll it out a bit wider (about ½ inch wider). Place the rectangle on the prepared baking sheet.  Spoon about 2 tablespoons of the apple mixture onto the rectangle, leaving ½ inch space along the perimeter. Roll out another of the rectangles to be slightly larger than the last one. This one is going to be the top of the pie pocket, so it needs to be a bit larger to fit over the apples. Place a bit of water in a small bowl. Dip your finger in the water and then run your finger along the perimeter of the rectangle that you just rolled out. Now, place that rectangle over the apples so the moistened edges are facing down. Press down with your fingers along the edges to press the crusts together. Then press down with a fork lightly along the edges to crimp them and completely secure the crusts. Repeat this process with the remaining dough rectangles, spacing each pie pocket an inch or two apart. When you are finished, you should have 8 pie pockets total.

6. Whisk together the egg yolk and one tablespoons of water. Brush the tops of the pie pocket with the egg wash. Poke 2 holes in the tops of each pie pocket using a knife (this will allow steam to escape). Sprinkle the remaining sugar over the pie pockets. Place the baking sheet in the oven and bake for about 19-24 minutes, or until the pies have started to brown slightly. Remove from the oven and allow to cool on the baking sheet for at least 10 minutes.



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