The 350 Degree Oven: Adventures in Mika's Kitchen: Apple Pocket Pies

I love McDonald's Apple Pies. Does anyone remember back in the '80s when they used to be fried? I don't remember exactly when they made the switch from "fried" to "baked"... but I think it was an effort to appear "healthy", although there is nothing healthy about a McDonald's baked apple pie. Just call it what it is... a delicious, fatty, yummy dessert.

Although it's hard to rival a McDonald's apple pie, I decided to try. Making mini versions of "big" food is always fun. So I made some pocket pies with apple filling to satisfy my McDonald's apple pie craving. These little pies are about 5-6 inch long semi-circles, and you can either bake them or fry them. I baked mine, but if you decide to fry, then make sure you don't cut slits in the top, and instead poke a few holes with a fork.

Apple Pocket Pies:

Dough
2 c. flour
2 tsp. baking powder
1 tsp. salt
6 T. unsalted butter
3/4 c. milk
egg wash: 1 egg beaten with 2 T. water

Filling
8 c. chopped apples
1 c. sugar
1/2 tsp. cinnamon
4 tsp. cornstarch
4 T. unsalted butter
1 tsp. salt

1. First make the filling. Peel and core 7-8 apples.

2. Dice the apples into small cubes.

3. Add the cornstarch, salt, cinnamon, sugar, and butter, mix until combined.

4. Microwave for 5 minutes, then remove and stir. Microwave another 5 minutes and stir. Microwave again for another 5 minutes. Remove and allow to cool in the refrigerator until dough is ready.

5. In the work bowl of a food processor, combine the flour, baking powder, salt, and butter. Pulse until combined, and the texture of coarse crumbs.

6. Add the milk, and pulse until combined into a smooth dough.

7. Turn the dough out onto a floured counter.

8. Roll the dough out to about 1/2 inch thickness. Using a floured drinking glass, cut out approximately 18-20 rounds.

9. Roll each round into thin 5-6 inch circles.

10. Spoon a few tablespoons of cooled apple filling into the center of each round.

11. Brush the egg wash along the edges of the dough. Fold the dough over into half moon semicircles, and press the edges down. You can now crimp the edges with your fingers, or with the tines of a fork to seal.

12. Transfer the pies to an ungreased cookie sheet. Brush the tops with the remaining egg wash, and sprinkle with granulated sugar. Cut slits into the top of each pie for vents.