Think personal apple pie pockets that you don't have to share!
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 2 tsp corn starch
- 1 tsp cinnamon (or more for optional topping)
- 3 cups peeled and chopped apples (preferably fuji)
- 6 large square egg roll wrappers
- 18 sprays i can't believe it's not butter! spray
- fat free reddi-wip or cool whip free optional
- 1/2 cup cold water
- Carbohydrate 5.62981649353671 g
- Cholesterol 0 mg
- Fat 0.0152712814507524 g
- Fiber 0.499528052724934 g
- Protein 0.0501644968772457 g
- Saturated Fat 0.00429453066113543 g
- Serving Size 1 1 Serving (11g)
- Sodium 0.367572327802094 mg
- Sugar 5.13028844081178 g
- Trans Fat 0.00527333333333334 g
- Calories 22 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 - 10 minutes.
- Reduce heat to low and, stirring often, cook until thick and gooey, 1 - 2 minutes. Transfer to a bowl and set aside to cool. This is your pie filling.
- Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
- Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
- Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six pie-lets.
- Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 - 18 minutes.
- Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!
Using dry cornstarch directly in cold liquid causes clumping, so always whisk the sugar, cornstarch, cinnamon, vanilla extract, and salt into the half cup of cold water until fully dissolved before adding any fruit to the pot. Scaling this recipe up or down requires maintaining the exact ratio of two teaspoons of cornstarch per three cups of peeled and chopped apples to ensure the filling achieves the proper viscous consistency without turning gummy or runny. Fuji apples work well here because their dense cellular structure holds up to seven to ten minutes of medium-high heat without disintegrating into applesauce. Egg roll wrappers behave differently than laminated pie dough; moistening the borders thoroughly and crimping them firmly with the prongs of a fork prevents the pockets from bursting open during baking. Bake these pastries at 350 degrees Fahrenheit for fifteen to eighteen minutes until the edges display a distinct golden-brown hue. Letting the baked pie-lets rest for five minutes allows the interior starches to set fully before consumption. Unused wrappers should remain stacked under a damp paper towel during assembly to prevent them from drying out and cracking.
