Apple Purses | Recipes

Apple Purses

(27) Ratings:
Prep Time:
Baking Time:
Makes:14 purses

These sweet little pockets of yum are incredible kid-sized treats and they’re made with our Perfect Flaky Pie Crust Video Technique.



2 cups 500 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL salt
¾ cup 175 mL well-chilled Crisco® All Vegetable Shortening
4-8 tbsp 60-120 mL ice cold water


½ cup 125 mL sugar
¾ tsp 7 mL cinnamon
2 apples peeled, halved, cored and chopped into ½” (1 cm) pieces (about 2 cups/500 mL)
1 egg, beaten


  1. Mix flour and salt in a large mixing bowl.
  2. Tip

    Your little ones can start helping right away with this step. Show them how to measure the dry ingredients and give them the task of mixing them together.

  3. Cut chilled shortening into ½” (1 cm) cubes. Work in shortening cubes into flour mixture using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  4. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  5. Shape dough into a ball. Flatten ball into ½” (1 cm) thick round disk.
  6. Tip

    Get your little ones to help shape your dough balls.

  7. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  8. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  9. Combine sugar and cinnamon in a small bowl.  In a separate medium sized bowl, toss chopped apples with ¼ cup (50 mL) of sugar mixture.
  10. Roll dough on a lightly floured surface to a ¼” (.5 cm) thickness. Cut dough into 14 - 4” (10 cm) squares.  You may have to reroll the dough. Sprinkle each square with 1 tsp (5 mL) sugar and cinnamon mixture.  Place about 1 tbsp (15 mL) chopped apple mixture in center of square. Brush edges with beaten egg. Fold the corners of the dough over the apples until the tips are touching. Pinch all the edges together. Place on prepared baking sheet. Continue with remaining apples and squares of dough. Brush tops with beaten egg and sprinkle with remaining sugar mixture.
  11. Tip

    Let them help by adding the apple mixture to the pastry and finishing off the purses by brushing on the egg and sprinkling on the sugar mixture.

  12. Bake in preheated oven 30 to 35 minutes until golden brown.  Cool on wire cooling rack.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!