in partnership with Josh Lehenbauer (Josh Lehenbauer)

Apple Cinnamon Pocket Pies

These apple cinnamon pocket pies are pure bliss—a sweet and juicy apple filling encased between two sheets of flaky, buttery pastry, then finished off with crunchy sugar and a sweet cinnamon glaze.

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  • Dessert

Cook Time & Servings

Yields 6 Pocket Pies

Ingredients

Dough

  • 2 c all-purpose flour
  • ½ c powdered sugar
  • pinch of salt
  • 2 sticks cold, unsalted butter
  • 3 large eggs

Filling

  • 2 EverCrisp apples, grated
  • 2 Tbsp unsalted butter
  • 2 Tbsp packed light brown sugar
  • 1 tsp cinnamon
  • 2 Tbsp water
  • 2 Tbsp cornstarch

Glaze & Topping

  • 1 c powdered sugar, sifted (+ more as needed)
  • ½ tsp ground cinnamon
  • 2 Tbsp whole milk

optional: demerara sugar for sprinkling

Directions

Prep

  1. Cut 2 sticks of unsalted butter into small 1 in. x 1 in. cubes, place them on a small plate or in a bowl, and refrigerate until ready to use. You want your butter to stay as cold as possible throughout all stages of the process!

Dough

  1. Sift flour and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add a pinch of salt and mix on low speed to combine, about 15 seconds.
  2. Take the bowl off the stand mixer. Add cubed butter to the bowl, tossing it around to coat the butter with the flour. Working quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter). Return bowl back onto the stand mixer.
  3. Add 2 eggs and mix on medium-low speed until just combined (about 30 seconds, when no streaks of egg yolk are left–you still want to see larger chunks of butter).
  4. Gently dump the dough out onto a lightly floured surface, bringing it together with your hands to form a large disc (should still be somewhat crumbly, but hold together). You’re not kneading the dough yet–just bringing it together! Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour.

Filling

  1. Add grated apples, 2 Tbsp butter, brown sugar, and ground cinnamon to a medium saucepan. In a small bowl, whisk together the cornstarch and water. Add the slurry to the apples and heat over medium until butter and sugar dissolve, then simmer for an additional 5 minutes until thick. Stir every minute or so to make sure nothing burns.
  2. Poor filling into a heat-safe bowl and allow to cool (the mixture will continue to thicken as it cools).

Assembly and bake

  1. Cut the dough in half, leaving one half wrapped tightly in the fridge while you work with the other. Prep a large cookie sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough until ~1/2 or 1/4 in. thick. When rolling, add bits of flour to the surface/top of dough throughout to avoid sticking. Tip: gently flipping the dough over and rolling on both sides a few times as you go will help.
  3. Using a cookie cutter or knife/pastry cutter, cut out six 4 in. × 5 in. rectangles, and place them on a prepared cookie sheet. Repeat this rolling/cutting process with the other half of the dough. Once you have 12 rectangles, chill them in the fridge for 15 minutes to keep the butter cold.
  4. Lightly whisk 1 egg yolk in a small bowl for the egg wash. Take dough out of the fridge. On half of the rectangles, apply a small amount of egg wash around the border.
  5. Scoop 2 Tbsp of apple filling into the center of each. Place the other halves on top of the ones you’ve just prepared, pressing gently down around the border to seal the edges. Place back in the fridge for 15 minutes.
  6. Preheat the oven to 375° F.
  7. Take the pocket pies out of the fridge. Crimp the edges with the tip of a fork and poke 3 rows of holes on the top of each (this allows steam to escape during the bake).
  8. Generously brush the top and borders of each with the egg wash. Sprinkle demerara sugar over the tops of each (optional). Bake at 375° F for 20-25 minutes or until desired browning.
  9. Remove from the oven and let cool on the cookie sheet for 15 minutes, then transfer to a separate cooling rack to cool completely.
  10. Once the pocket pies have cooled completely, whisk together all glaze ingredients in a medium-sized bowl until fully combined (add more powdered sugar for a thicker glaze). Drizzle or spoon the glaze over each pocket pie and serve!