Apple Pie Pockets
Ingredients
Crust
2 ½ C. spelt flour
½ tsp Himalayan salt
10 Tbsp coconut oil
¼ C. ice-cold water
Additional ¼ C water if needed
or vegan pie crust
Preparation
Add first 4 ingredients to blender jar and secure lid. Press Pulse 8-10 times. Add ¼ cup water and secure lid. Press Pulse 4 times. Add remaining water and press Pulse 4 times or until dough is formed; do not over blend. Remove dough, divided into two balls. Pat into a smooth disc, wrap dough in plastic wrap and refrigerate at least 2 hours before rolling out dough. Roll out dough and cut into 20 triangles.
Pie filling
2 Granny Smith apples sliced
½ C. Tupelo honey
1 Tbsp coconut oil
1 tsp ground cinnamon
Squeeze of lemon juice over apples
Preparation
Add half of the apple pieces to the WildSide jar and secure lid. Press Pulse 8-10 times. Set aside. Add coconut oil, brown sugar and cinnamon to a medium saucepan and heat on medium until oil is melted, stirring frequently. Once oil is melted, add blender chopped apples to saucepan and bring to a boil. Turn down heat and simmer for five minutes. Put 1 ½ tbsp on one half of the triangle and fold the other half over the filling. Use a fork to press the top crust into the bottom crust. Place pie pockets on a cookie sheet lined with parchment paper and bake in oven preheated to 400ºF. Bake for 15-20 minutes or until golden brown.
