Reviewed: Mar. 12, 2010

This was a pretty good recipe. I didn't have any apple pie spice on hand so I just mixed a little brown sugar, cinnamon and nutmeg in. Used my own crust and added a little water to the egg. I also topped with cinnamon and sugar. It's a cute idea and packed well for my husband to take to work. Could use a little lemon juice with the apple mixture. I may stick with apple pie filling recipe I usually use. Oh, I also used rice milk in place of reg milk, as my son and I can't have dairy.

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5 users found this review helpful

Reviewer:

jewlster1259

Cooking Level: Expert

Reviewed: Oct. 3, 2009

These were good but the cooking time was too long.

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1 user found this review helpful

Reviewer:

Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Reviewed: Mar. 15, 2009

My son loved this recipe. He said it was perfect. The only thing I changed was instead of brushing egg on the top I brushed it with water and sprinkled cinamon sugar on top.

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5 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Reviewed: Feb. 22, 2009

I used a box of Pillsbury pie crust. Cutting each pie crust into quarters, I was able to make 8 pockets. I used an apple peeler, corer, slicer to prepare the apples. I did, however, find I needed to cut them into smaller pieces as I was making smaller pockets. I used cinnamon, nutmeg and allspice as my "apple pie spice". Do not skip brushing with the egg mixture as that gave them a terrific shine. When I tasted the finished product my first thought, "not enough apple filling." (You couldn't fit more if you wanted to). My second thought, "this needs vanilla ice cream". My 3rd thought, "Oh my, this is fantastic!"

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18 users found this review helpful

Reviewer:

SHORECOOK

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Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Oct. 12, 2008

This was pretty good. I used puff pastry cos that is what I had, so I ended up with a rectangular "pie". This was very easy to make and the 40 mins to cook meant the apple cooked perfectly without needing any pre-cooking. I though putting liquid vanilla extract with the dry ingredients would be messy, so I used vanilla sugar, which I also sprinkled on top before baking. I used a milk wash instead of egg cos I can't stand the waste when using an egg wash. Looked very pretty and tasted good, went well with custard.

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1 user found this review helpful

Reviewer:

Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

Reviewed: Sep. 9, 2008

This was alright, for a pie you can pick up and eat with your hands. Definitely quick and easy to make. Not as gooey as a traditional pie, but I'd make it again, as individual mini pies.

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1 user found this review helpful

Reviewer:

Pam W

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Reviewed: Sep. 2, 2008

I did not like it ,the dough was hard to work with and it need some more of some.I would not make it again.

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4 users found this review helpful

Reviewer:

Me1714

Reviewed: Jun. 17, 2008

it's a winner every time.

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1 user found this review helpful

Reviewer:

pforero

Reviewed: Oct. 9, 2007

I thought this was very good. I cooked the apples beforehand to make sure they were soft, and it ended up being kind of messy when trying to fold into a pocket but the finished product was delicious.

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5 users found this review helpful

Reviewer:

kmf6917

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Riverview, Florida, USA

Reviewed: Sep. 5, 2007

My husband and I agree this really needed more sugar and wasn't really as gooie as we like apple pie to be, but that is on a personal level. It turned out beautifully, nice shape and the aroma was incredible, the apple filling was good just not quite sweet enough for our tastes. Will probly try again and just alter a little. Thanks for the recipe.

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5 users found this review helpful