Wednesday, January 7, 2009

APPLE PIE POCKETS

1 pkg refrigerator pie crust
3 apples, peeled, cored, and thinly sliced
1/3 cup sugar
2 tbsps flour
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter
milk
1/4 cup sugar and 1/2 tsp cinnamon combined in a small bowl

Preheat oven to 400 degrees. Cut each circle of pie crust into four wedges. Mix together the sugar, flour, cinnamon, and nutmeg. Toss apple slices with the mixture in a medium sized bowl. Place 6 to 8 mixture-coated apple slices on half of the pie crust wedge. Dot with a bit of butter and fold pie crust over top of apples. Seal around the open side edges with a fork dipped in milk. Slit top with a knife in a few places to make air holes. Bush with a little milk and sprinkle with the cinnamon-sugar mixture. Repeat the process with the remaining wedges. Bake on a lightly greased cookie sheet until golden brown or about 15 to 18 minutes. Great served warm with ice cream.

Yield 8

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