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Apple Harvest Pockets

appleApple pie you can pick up with your fingers! These fold-over-style pockets drew attention at a state fair pie contest and are delicious warm or cool.

  • prep time 25 min
  • total time 45 min
  • ingredients 5
  • servings 8


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

2 cups diced peeled apples

1/3 cup sugar

1 tablespoon all-purpose flour

1 ½ teaspoons ground cinnamon


  1.  Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
  2.  Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold un-topped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
  3.  Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.

One can (21 oz) of apple pie filling can be used in place of the apples, sugar, flour and cinnamon.

For a special touch, brush water or egg white over tops of unbaked pockets and sprinkle lightly with cinnamon-sugar. Bake as directed.

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