Copycat Baked Apple Pie Pockets To Go

Instructions

• Peel and dice apples.
• Stir water and baking powder together in a small bowl.
• Combine the baking powder-water mixture, butter, brown sugar, cinnamon, nutmeg, and salt in a medium-size skillet over medium-high heat. Whisk together until combined and mixture has become thick and bubbly.
• Add apples and stir until they are fully coated and tender.
• Lay pastry out and flatten with rolling pin so that it is about ¼-inch (6cm) thick throughout.
• Preheat oven to 375°F (190°C).
• Slice pastry into 12 rectangles.
• Spoon apple mixture onto top 6 rectangles.
• Dip your finger in water and line the outer rim of each rectangle before sandwiching apple filling between two rectangles. Using a fork, press the sides around each rectangle to seal the filling in.
• Whisk an egg and brush it over the top of each pie then place them on a greased baking sheet.
• Using a knife, make 3 or 4 slits in each pie.
• Bake for 20-25 minutes or until golden brown.
• Fold a rectangle of parchment paper in half horizontally
• Take the bottom corners and fold up ¾ of the way and then ⅔ of the way.
• Flip the rectangle over and fold the left third into the center, taking the right third and folding it into the “wing” created by the middle fold.
• Flip this pocket over and use to hold and travel with an apple pie.
• Enjoy!