Apple Pocket Pie

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  • Approximate Yield: 20 – 8” pocket pies
  • Pies & Tarts
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BakeMark Products Used

BakeSense palm all purpose shortening (#17220 1/50 lb)
Westco gold seal sliced apple filling (#34172 1/34 lb)

Alternate Products Used

BakeSense ie all purpose shortening (#17217 1/50 lb)
Westco apple pie filling (#51202 1/38 lb)



Mix 5 LB unbleached pastry flour (at 60°F) and 4 oz. milk powder for 2 minutes on low speed.

Gradually add to the bowl 3 ½ LB BakeSense All Purpose Palm Shortening (at 55-60°F) cut into small pieces until the mixture forms crumbles the size of small peas.

Dissolve 3 oz. salt into 12 oz. ice cold water (make sure water does not contain any ice chips). Use your scale to weigh all the ingredients, including the liquids.

Slowly add salted water to mixture. Mix only until water is absorbed. Do not over mix. Mixture should not be a paste.

Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.


Remove dough from cooler and let it sit until it reaches room temperature.

Scale 6 to 8 oz. of dough and roll out 3 to 4” wider than what you would normally need to cover an 8” pie pan (dough should be about ¼” thick).

Place pie dough on top of pie pan. Scoop Westco Gold Seal Sliced Apple Filling into the pie shell. After filling fold the excess crust loosely over the top of the pie.

Wash the top of the pie with egg wash.


Bake pies at 375-400°F depending on your oven type for approx. 35-40 minutes or until the pies are a rich golden brown color.

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