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Blueberry-Apple Pocket Pie . . . Sugar Free!

While rummaging in the fridge looking for lost left-overs I found an apple. Being that apples seem to have a pretty good ‘shelf’ life – it looked OK – but I wasn’t sure if it was something I wanted to eat raw. But – on the other hand – not much you can do with just 1 apple. Since I didn’t have any other fresh fruits lying around – my thoughts immediately went to the frozen blueberries in the freezer (yes, the ones I picked last year!). While I’ve not seen any recipes where apples and blueberries were paired – the combination didn’t sound bad – so thought I’d see what I could come up with. Violá . . . the birth of Sugar Free Blueberry-Apple Pocket Pies.

They are on the order of a ‘fried pie’ except these are baked – not fried, the fruit mixture was put in the dough pocket uncooked vs. cooked for a fried pie. After baking them for about 20 minutes or so – they came out of the oven toasty brown and delicious. Since this experiment was a success – in our opinion – I’m passing it on to you. While the recipe I made was sugar free – you can easily replace the Splenda and powdered sugar with regular sugars if you’re not looking for it to be sugar free.

  • 1 Apple! (medium sized)
  • 1/3 cup fresh blueberries
  • 1/2 cup Splenda
  • 1/2 teaspoon cinnamon
  • 1 heaping tablespoon corn starch
  • 1 recipe of pie dough or 1 sleeve of Pillsbury uncooked pie dough

Preheat the oven to 425 degrees.

Peel and thinly slice the apple. In a medium sized bowl combine the sliced apple, blueberries, Splenda, cinnamon, and corn starch. Mix together until the pieces of fruit are coated with the corn starch and Splenda. Set aside.

On a floured area roll out the dough to a square shape – it will seem thin. Cut into 4 equal sizes. Place 1/4 of the fruit mixture on the lower half of the pie dough square. Fold over the top and use a fork to crimp the 3 sides sealing them to form a ‘pocket’ for the fruit. Repeat process for remainder of fruit and dough squares. Place completed pockets on an ungreased cookie sheet. Do not make any vent cuts. Brush top with a little butter (I used Parkay non-fat spray instead – worked just as well and no calories) and bake in a pre-heated 425 degree oven for about 20 minutes or until golden brown.

Remove to a platter and dust with Splenda powdered sugar. Serve with a little sugar free ice cream on the side for an extra yummy dessert.

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1 comment to Blueberry-Apple Pocket Pie . . . Sugar Free!

  • Harold

    Excellent read, I just passed this onto a colleague who was doing a little research on that. And he actually bought me lunch because I found it for him smile So let me rephrase that: Thanks for lunch!