Apple Cranberry Pocket Pies
Pocket Pies are great anytime as a snack, appetizer or main dish.
Ingredients
- 14.1 ounce refrigerated pie crust 1 box (2 rolls), at room temperature
- 20 ounce Apple Pie Filling canned
- 1/2 cup dried cranberries
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line baking sheet with parchment paper.
- Roll out one dough, and using a pie press or cereal bowl on top of the dough, press and twist to cut the dough into a round. Or use a knife.
- Place 2 tablespoons of apple filling and a sprinkle of dried cranberries on one side of the dough. Fold the dough over on itself to make a half circle, and seal the pie edges with a fork. If using a pie press the edges will be sealed when you press it.
- 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. Carefully cut a small steam opening in the top of each crust.
- Bake for 18-20 minutes, until dough is golden brown. Let cool, sprinkle with powered sugar and enjoy!
Chef Tips
Any filling can be used, savory or sweet.
If your're worried about the pie edges leaking, use an egg wash on the dough edges before sealing.
Equipment Used
Nutrition Facts
Nutrition Facts
Apple Cranberry Pocket Pies
Serving Size
1 pie
Amount per Serving
Calories
337
% Daily Value*
Fat
13.2
g
20
%
Saturated Fat
4.08
g
26
%
Sodium
237.97
mg
10
%
Potassium
80.36
mg
2
%
Carbohydrates
52.77
g
18
%
Fiber
2.39
g
10
%
Sugar
18.37
g
20
%
Protein
3.15
g
6
%
Vitamin A
17.01
IU
0
%
Vitamin C
1.21
mg
1
%
Calcium
12.33
mg
1
%
Iron
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.