Single-Portion Pocket Pies!

Getting closer to the season we're actually in, I can now share a fall treat that's all about apples. Okay, I lied. While apples are seasonal, and are the filling for this treat, it's really all about the pie. For another library children's program...my last Bake with Me program at the public library :'(

 ...we made Single-Portion Pocket Pies that are such a cinch to make almost any age can do it. If you need a quick fall treat, they come highly recommended by my coworkers as well as the kids in my story time. I dubbed them "Pockets of Fall" and gave each child (well, parent) a recipe card with these simple instructions:

Ingredients:

Refrigerated pie crust dough
1 teaspoon canned apple pie filling (or pumpkin butter, jam, filling of your choice, etc.)
1/8 cup whipped topping
1/4 teaspoon maple syrup

Directions:

1.) Preheat the oven to 425 degrees. Roll the refrigerated pie crusts flat, then use a glass turned upside-down to trace & cut a circle out.

2.) Spread 1 teaspoon filling on one side of the circle, leaving a little space at the edge. Fold the circle in half and seal shut with a fork. Then use the fork to poke holes in the top of the pie.

3.) Place pie on a baking sheet lined with parchment (NOT wax) paper and bake about 13-15 minutes. While the pie cools, stir the whipped topping and syrup together. Use this as a dip or spoon it on top of the pie before eating. Enjoy!

You can also use this same basic concept to make Mini Apple Pies with pie crust dough cut to fit mini pie tins. The lattice design takes a little more time--I used a pastry cutter to cut strips of dough and then just layered them wherever they looked good--but the presentation is worth it. My coworkers at the academic library where I work were impressed!