Apple Pie plus Crust and Pocket Pies

Author Becky's Mindful Kitchen



  • 2 1/2 c flour
  • 2 sticks cold butter, cut into small pieces
  • 1 tsp salt
  • ~6 T cold water

Pie Filling

  • ~7 c thinly sliced apples
  • 1/2 c brown sugar
  • 1/4 c honey
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 c flour
  • 1 T butter
  • optional: 1 tsp cardamom



  • Mix together flour and salt and work in butter.  You want the butter pretty much completely worked into the flour, so only small pebbles are visible. Add in the water, 2 T at a time until dough forms. Divide the dough in two and set aside or chill until needed. 

Pie Filling

  • Mix together all ingredients in a large bowl 

Rolling the Dough

  • Roll out the two pieces of dough into a circle to fit into a buttered and floured pie tin.  Lay one piece into the tin and cut off excess dough.  


  • Layer the apple mixture into the pie tin and break apart the 1 T of butter to sprinkle on top of the mixture before laying down the top layer of dough.  Cut a slit or design into the crust and brush with an egg white (optional) and bake for about 40-50 minutes.  Let cool and enjoy! 

To Make Pocket Pies

  • Roll dough out into a rectangle and cut into squares.  Place pie filling in the middle and fold over to create a triangle.  Seal the edges with a fork and brush with an egg wash and sprinkle with sugar and cinnamon.  Bake for about 20 minutes until dough is golden brown. 
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