Apple Harvest Pockets
Air Date: 9/28/2006
1 (15-ounce) box refrigerated pie crusts, softened as directed on package (see Note)
2 cups peeled, diced apples (see Option)
1/3 cup sugar
1 tablespoon all-purpose flour
1-1/2 teaspoons ground cinnamon
Caramel topping (optional)
Preheat the oven to 400°F.
Unroll the pie crusts and place on a cutting board. Cut each crust into quarters, making 8 wedges total.
In a large bowl, combine the apples, sugar, flour, and cinnamon; mix well.
Top half of each crust wedge with 1/3 cup apple mixture. Fold the untopped sides of the wedges over the filling. With a fork, press the edges to seal. Place on an ungreased baking sheet. Cut several small slits in the top of each to allow steam to escape.
Bake for 15 to 20 minutes, or until light golden. Serve warm or cool as is, or drizzle with caramel topping.
Recipe courtesy of Pillsbury
NOTE: This recipe was tested with Pillsbury® Just Unroll! Refrigerated Pie Crusts.
OPTION: A 21-ounce can of apple pie filling can be used in place of the apples, sugar, flour, and cinnamon.