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Apple Harvest Pockets

Prep 25 min
Total 45 min
Ingredients 5
Servings 8

Apple pie you can pick up with your fingers! These fold-over-style pockets drew attention at a state fair pie contest and are delicious warm or cool. MORE+ LESS-

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cups diced peeled apples

1/3

cup sugar

tablespoon all-purpose flour

1 1/2

teaspoons ground cinnamon

Steps

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1

Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
2

Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
3

Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.

Expert Tips

One can (21 oz) of apple pie filling can be used in place of the apples, sugar, flour and cinnamon.
For a special touch, brush water or egg white over tops of unbaked pockets and sprinkle lightly with cinnamon-sugar. Bake as directed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Turnover

Calories: 270
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 260mg; 11%
Potassium: 30mg; 1%
Total Carbohydrate: 37g; 12%
Dietary Fiber 0g 0% Sugars 11g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;