Appletizers – an Apple Pie Pockets Recipe

With fall approaching, I have the insatiable urge to bake. I want to fill my house with the scents of autumn, and to me, that means apples and cinnamon. Find me a pile of leaves, ’cause I’m diving in head first, y’all.

So I set out to make something apple-y. I wanted to make an apple pie, with a twist.

This is what happened. It’s pretty awesome.

It’s like magic happened. Delicious, apple filled magic.

And because I like you, kid, I’m gonna show you how I made them. First things first. Get your goods.

  • 1 can of apple pie filling
  • 1 box of 2 pre-made pie crusts (in the canned biscuit area — I ain’t fancy, y’all)
  • 1 egg white

The top secret weapon? The Pampered Chef Cut ‘N Seal. It’s the coolest $10 I’ve ever spent.

1. Grab a Roul Pat or lightly flour a counter top. Roll out your thawed pie crusts.

Make a little bitty indention with your Cut ‘N Seal if you’re using it. If you don’t have one, just get a large round cookie cutter or something similar to make the circles.

2. Fill your pies. You could get fancy pants and make your own pie filling, but as Sweet Brown would say — ain’t nobody got time for that. I used a spoon to kind of mash the bigger apple slices so that the filling would fit nicely inside my circles.

Make sure you don’t over fill, and leave a perimeter around the edge so you have room to seal the pies.

3. Drape your second pie crust dough over the filling. Leave enough space for the crimping!

4. Grab your Cut ‘N Seal if you have one. Press down on the Cut ‘N Seal, and THEN press the crimping button.

If you don’t have one, use a cookie cutter that’s a little bit larger in diameter than the first. Or, you can get super simple and just use a knife to cut around. Just make sure you have enough crust to seal the edges. You can use a fork to crimp your edges! The Cut ‘N Seal just really makes it look extra pretty.

and then, you lift up, and you’ve got this beautiful little pie!

I just want to take a nap on that pillowy looking crust!

Before you pop them in the oven, use a sharp knife to cut two slits in the top to vent the pies while they bake. Give them a quick egg white wash for some shine, and then bake at 350F for about 20 minutes or until crust turns golden brown.

Enjoy! You could serve these beauties as “appletizers” or dessert — add a scoop of ice cream, and you’re in heaven.

This post is not sponsored in any way — I just love the product that much!


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  1. Cindy says

    I must have missed you telling us how many points this apple receipe is. Can you let me knowmany per each small round? Looks amazing.

  2. Kelly says

    Found this on Pinterest! So excited! I got a cut and seal and honestly have been a bit puzzled as to what to do with it. I’m making these babies this afternoon! :)


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