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apple cranberry pocket pie

Apple Cranberry Pocket Pies


Apple Cranberry Pocket Pies are apple pie filling mixed with tart dried cranberries, baked in refrigerated pie dough. Using a pie press or or hands, you will be able to get the amazing flavor of fresh baked pie in minutes.

 

Apple Cranberry Pocket Pies are apple pie filling mixed with tart dried cranberries, baked in refrigerated pie dough. Using a pie press or or hands, you will be able to get the amazing flavor of fresh baked pie in minutes.

I was recently shopping at World Market when I came across a “Pocket Pie” press. It looked so easy to use. You just lay pie crust dough over the press,  spoon filling into one side, fold the press over on itself, press down,  and out falls an Apple Cranberry Pocket Pie. Just bake and eat! How simple is that?

This pocket pie is a combination of sweet apple pie filling and tart dried cranberries. This combined with a flaky, buttery crust ….who could resist? Just four ingredients and less than 20 minutes to make a delicious cozy snack!

 

apple cranberry pocket pie - apple pie filling, dried cranberries and a flaky crust!

 

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Apple Cranberry Pocket Pies

  • Prep Time: 2 minutes
  • Cook Time: 18 minutes
  • Total Time: 20 minutes

Description

Pocket Pies are great anytime as a snack, appetizer or main dish.


Scale

Ingredients

  • 1 box (2 rolls) of prepared pie crust, softened
  • 1 can Sugar-Free Apple Pie Filling
  • 1/2 cup dried cranberries
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350 Degrees.
  2. Roll out one dough, set the pie press on top of the dough, press and twist the pie press to cut the dough into a round.
  3. Place the dough round on top of the press. Place 2 tablespoons of apple filling and a sprinkle of dried cranberries on the dough.
  4. Using the handle, fold the press over on itself to seal the pie edges and create a half circle shape.
  5. Carefully remove the pocket pie from the press. Place on a cookie sheet and repeat the process 7 more times, until all of the dough is used. Each roll of crust should net 4 pocket pies, if scraps are re-rolled.
  6. Carefully cut a small steam opening in the top of each crust.
  7. Bake in preheated 350 degree oven for 18-20 minutes, until dough is golden brown. Let cool, sprinkle with powered sugar and enjoy!


Notes

Any filling can be used, savory or sweet. Optional – an egg wash may be desired to keep filling from leaking out of the pie crust.

 

 

 

 

 

 


10 Comments

  1. Hi Beverly, I am so glad you could make it! The press makes things so easy…World market has a few other press shapes and I am tempted to buy more!! Have a wonderful week! Christine

  2. Hi Elaine, thank you so much for the feature! I truly appreciate it!! I will see ya on Thursday! Hugs- Christine

  3. Hi Girls, thanks for stopping by! I’ll be over on Monday! Happy Thanksgiving!

  4. Hi Christine, thanks so much! The blueberry idea sounds delicious! Maybe blueberry pie filling will have to do for now? TIP** I didn’t put it in the instructions, but be careful taking the folded pie out of the press. The dough tends to stick! I love co-hosting with you too at #omhgww, it is so much fun! Have a wonderful Thanksgiving! Hugs- Christine

  5. HI Winnie, I am so glad you stopped by! Thank you for the compliments….apples just seem to be the perfect Fall filling…and maybe Spring and Summer too! Have a wonderful Thanksgiving – Christine

  6. These are simply wonderful!!
    My family loves everything with apples 🙂

  7. These look delicious! I’ve been wanting to make a hand pie, since I saw one with blueberries, but they aren’t in season, and now I see yours! I can’t wait to try making them! Then I need to check World Market for a press! It’s a pleasure co-hosting #omhgww with you! Pinned! Enjoy your week!

  8. I love these pocket pies!! I will be featuring them on Thursday!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!

  9. This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Sunday! Lou Lou Girls

  10. I love the idea of using a press for this. Your recipe sounds delicious. Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.

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