Apple Pocket Pies

Pocket pies are fun to make and eat, and a great way to use up a bunch of apples beyond their prime! To be honest, I’ve had my fair share of apples recently, but these pockets were quite irresistible nevertheless. The dough was lovely, and I’m already thinking about all the sweet and savory fillings for future pocket goodies!

I adapted the recipe from Dog Hill Kitchen‘s Cherry Pocket Pies. I generally dislike rolling out pie pastries and such, but this dough was really easy to work with, and also totally easy to make. My filling is not very sweet, so this recipe makes snack style pocket pies, but with more sugar these would be a nice portable dessert as well.

The Filling:

  • about 10 dl chopped apples
  • about 1 dl water (or more)
  • 4 tablespoons muscovado sugar (or more)
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • grated zest of 1 lemon
  • pinch of salt
  • 2 tablespoons potato (or corn) starch, mixed with a bit of water

It’s best to start making the filling an hour or so before baking, so it’ll have time to cool down.

I rinsed and cored the apples, and cut them in small cubes. Then I placed them in a sauce pan with the water, and simmered them on medium to medium high heat until they started to soften and mush up. I added the sweeteners and the spices (muscovado through salt), and cooked until I had a nice saucy consistency with a few apple pieces here and there. Then I mixed the potato starch with a little bit of water, and poured the slurry in the apple pot, stirring all the time to ensure it wouldn’t form lumps. This thickened my filling almost instantly. I removed the pot from heat and let the filling cool down before assembling the pies.

You might need more water or less potato starch, all depending on the fruit you use. Our apples were kind of floury.

The Dough:

  • 5 and 1/2 dl whole spelt flour
  • 2 dl soy milk
  • 5 tablespoons margarine
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

I mixed the flour with the baking soda and salt, and then added the cold margarine in the bowl. Now, I used a fork to incorporate the margarine in the dry mixture. When it looked uniformly crumbly all over, I added the soy milk, and kneaded for a few minutes. The dough should come together nicely, so if it is sticky at this point, you might need to add a little bit more flour.

Now I set the oven to 175 degrees Celsius. Then I divided the dough in 12 equal portions, shaped each into a ball, and rolled them out into circles. The pocket shells were about 15 cm in diameter.

To assemble, I placed about 2 heaping tablespoons of the filling in the center of each dough circle, folded the sides together, and sealed them with the spikes of a fork. Now, I covered two baking sheets with baking parchment, placed the pies on the sheets, brushed them with some soy milk, and scored them thrice with a knife to make air vents.

Then I baked my little pockets, for 25 minutes, one baking sheet at a time, until they were a little brown around the edges and on the bottom side.

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