Apple Pocket Pies | Yummy + Vegan
Need a dessert idea that is delicious, portable, vegan-friendly and is a classic for the Fourth of July or summer cookout?! Look no further, I present to you a unique delicious recipe of apple pocket pies!
Nothing says like a warm apple with cinnamon flavors and golden crust with the aroma of pumpkin spices. Now, before you say why pumpkin spices?! Here's why:
In my test kitchen, I found that the spice actually complements the tart of the apples quite deliciously. Not convinced? Give it a shot this weekend before your cookout. You’ll mostly not want to share it with anyone!
YUMMY APPLE FILLING
4 cups apples, I used Granny Smiths (peeled, cored and diced up)
3 cups of filtered water
1/2 lemon, juiced
1/3 cup organic cornstarch
1 ½ cups raw cane sugar
1/4 tsp salt
1/4 tsp pumpkin pie spices (a combination of all spice, cloves, and nutmeg)
1 tsp cinnamon
Place diced apples in a large bowl and stir and mix in the lemon juice.
In a medium saucepan, place water and add in cornstarch, sugar, salt, pumpkin pie spice and cinnamon. Stir to combine then bring to a boil over medium heat, stirring often. Once it boils, boil it for two more minutes. Add in apples, turn down heat to a simmer and cover. Cook and stir often until the apples soften for about 5-7 minutes.
Pour into a bowl to cool at room temperature then cover for refrigeration. The mixture will thicken as it cools so you may want to do this a day in advance, if you like. Alternatively, if you would like to use this for other desserts, you can double the recipe and store this in a freezer. Store it in an air-tight container for up to a month or in the fridge for no more than a week.
PLEASE NOTE: This recipe yields about two pounds of dough, so if you don’t use it entirely, you can freeze the rest to use for other recipes!
1 ¼ cup almond or coconut milk
3 1/3 cup all-purpose flour
2 tsp active dry or instant yeast
2 tsp baking powder
1 tsp raw sugar
2 tsp baking powder
1 ½ tsp salt
¼ tsp lemon juice
2 tbsp + ½ tsp coconut oil
Preheat oven at 350 degrees Fahrenheit.
In a small bowl, combine room temperature milk with sugar and yeast. If you are using instant yeast, mix it directly to flour. Let stand until yeast activates for about ten minutes. The yeast start expanding as it foams.
Place the yeast mixture together with remaining ingredients in a bowl of your mixer or food processor. Mix well until the dough is soft. Add a little more milk or water if the dough seems too dry. If it is soft, add just a little more flour.
Sprinkle a little flour on your prepping table and rolling pin. Begin by rolling out the dough, be sure not to roll too thin.
Using a knife, slice rolled dough into four parts and transfer one slice aside.
For this next step, you can use a special mold cutter as seen in the picture to the right to create the pocket.
If you don’t have one (and what I did), I recommend using a knife to cut into medium sized squares or enough dough space to fold and hold in apple mixture.
Once you have your square cut, in the middle add a few tablespoons of the apple mixture that you have already made. Take a corner and fold into the opposing corner of the pocket. Pinch edges to ensure closure.
At this point, you can use a fork to close the edges and add details or pinch the edges for scalloped look.
For a golden look after a bake, you can use a vegan margarine as an alternative to an egg wash. At times, I use use about 2 tablespoons of almond milk whisked with 1 teaspoon of agave nectar to give me that same browning effect.
Bake in the oven for about 15-20 minutes or until golden brown. This recipe bakes about 24 delicious apple pie pockets. Serve it warm with nice cream or an ice cream of your choice. Enjoy!
What is your favorite dessert for the summer? Share + comment below!