Easy Apple Pie Pockets

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A recipe for easy apple pie pockets. Do-ahead for Thanksgiving.

Easy Apple Pie Pockets

Easy Apple Pie Pockets

From the Associated Press. Start to finish: 40 minutes (15 minutes active). Servings: 8.

Ingredients

  • 1 (14.1-ounce) package rolled pie crusts (contains 2 crusts)
  • 2 medium apples, peeled, cored and sliced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 egg white
  • 1 teaspoon water
  • Sugar, for sprinkling

Instructions

  1. Heat the oven to 400 F. Line a baking sheet with kitchen parchment.
  2. Cut each pie crust into quarters. In a medium bowl, toss together the apple slices, brown sugar and cinnamon. Divide the apple mixture between the eight pieces of dough, heaping them in the center.
  3. In a small bowl, beat the egg white with the water until frothy. Brush the edges of the dough with the egg white, then gather the edges up over the apple filling and pinch to seal together to form little bundles. Brush the outside of the bundles with more egg white, then sprinkle with sugar. Arrange the pie pockets on the prepared baking sheet and bake for 20 to 25 minutes. Cool slightly before serving.

Notes

Nutrition information per serving: 260 calories; 120 calories from fat (46 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 10 mg cholesterol; 34 g carbohydrate; 1 g fiber; 10 g sugar; 2 g protein; 190 mg sodium.

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http://food.lohudblogs.com/2013/11/18/easy-apple-pie-pockets-for-thanksgiving/

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About Author

Liz Johnson is the food editor of The Journal News and LoHud.com, for which she's won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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