Apple Cranberry Pocket Pies
337kcal
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
Equipment
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!
Nutrition
Serving1pieCalories337kcalCarbohydrates52.77gProtein3.15gFat13.2gSaturated Fat4.08gSodium237.97mgPotassium80.36mgFiber2.39gSugar18.37gVitamin A17.01IUVitamin C1.21mgCalcium12.33mgIron1.54mg
Notes
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.