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



  1. 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

  1. Mix together all ingredients in a large bowl 

Rolling the Dough

  1. 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.  


  1. 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

  1. 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.