Use a cookie cutter to cut your pie crust dough into shapes. You need one shape for the top of the apple pie pocket and one shape for the bottom. Use a knife to cut a small “x” in the center of the top shape to allow steam to escape when baking. Set your bottom shapes on a parchment lined cookie sheet and scoop your apple pie filling into the centers (I added a little apple sauce to boost the apple flavor, a tip from The Purple Foodie). Using a pastry brush, line the edges of the dough with the egg yolk you prepared. This will help seal the edges of your apple pie pockets. Set your top shapes on top of your filling and bottom shapes. Press down around the edges of the pie pocket with a fork, creating indents into the dough. Finally, use a pastry brush to cover the top of each pocket with melted butter and sprinkle with your cinnamon/sugar mixture.
Once your apple pie pockets have completely cooled, you’re ready to add the red, white and blue! You will need:
- Red, white and blue sprinkles or sparkling sugar
- A small mixture of half meringue powder and half water
- A small paint brush (clean and used only for baking)
For more creative sweets that are perfect treats for summer barbeque, check out my roundup of Sweets That Look Like Hot Dogs.