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Pocket Apple Pies

These Pocket Apple Pies are my contribution to a different Thanksgiving during the pandemic. The individual pies allow people to only touch their food and are easy to take home. In Vermont, multi-household gatherings are prohibited. So, my Mom packed up a full Turkey Take Out ready for outdoor pick up. These little pies are so delish – buttery pie crust filled with a combo of sweet (MacIntosh) and tart (Granny Smith) apples. I will make these throughout the year because they freeze well, so you can bake an apple pie anytime! I’m grateful that even during dark COVID days, I discovered some new joy.


2 ½ cups (300g) flour

½ teaspoon salt

2 tablespoons sugar

1 cup (2 sticks or 226g) butter, cold and cut into ½-inch cubes

6-8 tablespoons ice water


1 pound (450g) apples (2 large or 3 medium), peeled and cut into ½-inch cubes

¼ cup (53g) brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon all spice

1 teaspoon vanilla

1 teaspoon lemon juice

1 ½ teaspoon cornstarch

1 ½ tablespoons butter


Heavy cream


Makes 8 pocket pies.


  • In a large bowl (the wider the better), whisk together the flour, sugar and salt.

  • Cut in the cold butter cubes until it is incorporated throughout in small pieces. It will looks like clumpy, soft oatmeal. I use a pie cutter and my hands, but you can also use a fork or a food processor.

  • Slowly mix in the ice water a tablespoon at a time. You will use a different amount of water depending upon how dry the air is that day. The dough is done when you can squeeze a fist full that holds together.

  • Place the dough onto plastic wrap. Quickly mold the dough into a flat disk then wrap up.

  • Chill dough in the fridge for at least 2 hours or up to 2 days.


  • In a small bowl, combine the brown sugar with the spices. Mix well and set aside.

  • In another small bowl, combine the vanilla and lemon juice. Stir in the corn starch until it dissolves. Set aside.

  • In a large skillet, melt the butter over medium heat. Add the apples; stir to coat with the butter. Sprinkle the sugar-spice mixture over; stir occasionally. Cook until the apples are tender; around 10 minutes.

  • Pour in the liquid corn starch mixture. Stir until the sauce thickens. Cook another 1-2 minutes.

  • Remove from the heat and transfer filling to a medium bowl to cool.


  • Preheat oven to 400° Fahrenheit.

  • Line a cookie sheet with parchment paper.

  • Cut the dough in half. Roll to 1/8-inch thickness.

  • Use a 3.5" cookie cutter to cut out 16 circles (8 tops and 8 bottoms).

  • Place 8 bottom crusts on a lined cookie sheet.

  • Drop 2 teaspoons of filling in the middle of each bottom crust.

  • Holding a top crust, rub cold water around the edge. Place moist side down over a filled bottom.

  • Crimp the edges together with a fork.

  • Cut a cross in the top to make a vent for steam.

  • Now, bake or freeze (up to one month).

  • Before baking brush pocket pies with heavy cream and sprinkle with sugar.

  • Bake for 24-25 minutes until the top crust turns golden brown.

  • Cool on a wire rack. Enjoy warm or at room temperature.

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