It's apple season (I think I mentioned that before), and one of my favorite things is apple pie. Not because I really like pie, in fact, I am happier without the crust. But because pie reminds me of my grandfather. I don't know if apple pie is his all time favorite, but I do remember that at family holidays we had apple pie for Granpa. (We had pumpkin too! Though I don't know why...everyone always ate the apple). Anyway...one of my favorite places to get apple pie is at a local orchard that has a bakery. They make fresh apple pocket pies every day. Kind of like the kind you get at McDonald's, only better. Much better. And since I have had a chance to get by there this year, I decided to make my own. (My mother-in-law was thrilled to get some of these...they had extra crust!). So here is the recipe. Oh, and the filling can be used outside of a crust as stewed apples. Just in case you were wondering.
Apple Pocket Pies (makes 8)
Ingredients:
2 refrigerated pie crusts (Pillsbury is the best!), or make your own.
2 large apples, peeled, cored, and sliced
1/4 c. packed brown sugar
1 tsp cinnamon
1 dash nutmeg
1/2 c. water
Directions:
Slice the crusts into 4 pieces each. Stew the apples with the remaining ingredients, stirring occasionally, until soft. This takes about 30-45 minutes. Draining the liquid, fill each pie section with apple, fold over, and seal. Bake on a cookie sheet in a 350 degree oven about 20-25 minutes. Cool and Enjoy!
To make a regular pie, spray a 9" pie plate with cooking spray, put in one crust, add the apple, top with the other crust, and vent. Bake in a 350 degree oven 35-45 minutes.
Enjoy!
