Apple Pocket Pies

These pocket pies are so adorable and easy to boot! ...MORE + LESS -

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

1 can (540 mL) apple pie filling

1/2 cup brown sugar

1/4 cup butter, melted

1 tablespoon lemon juice

1 teaspoon cinnamon

1/4 tablespoon nutmeg

1 egg beaten, (for egg wash)

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1

Roll out the softened pie crusts.
2

Use a 4-inch ring mold to cut out 5 circles from each pie crust.
3

In a medium bowl, mix together the filling, butter, brown sugar, lemon juice, cinnamon and nutmeg.
4

Put a spoonful of the filling mixture off centre. Fold edge over and crimp dough. Cut 3 slits on top.
5

Freeze the apple-shaped pockets for about 20-30 minutes.
6

Preheat the oven to 400°F.
7

Beat one large egg and set aside for the egg wash.
8

Remove the pockets from freezer and brush each apple-shaped pocket with the egg wash.
9

Bake for 15-20 minutes, until filling is bubbling and outside is golden brown.