A cold snap came and turned our maples and oaks from green giants into jewel dressed wonders. Right now, a steady breeze is filtering those crimson and gold leaves and sending them spiraling sideways with many skidding onto our deck. It is a sight to behold.
Landscaping has become a pure pleasure for Dale and I. He put up a split rail fence that has added a framework to this fall picture outside while I planted vinca under and in front which adds a dark green matting for our portrait. At the end of the day, muscles were talking and our sweet tooth chattered! A basket of apples announced it was time… time for a Pocketful of Apples. Time to sit and watch the evening news, grap the remote and a freshly baked reward.
Pocketful of Apples
Filing: Preheat oven to 375 degrees
1/2 cup chopped walnuts
2 T splenda brown sugar or 1/4 cup of regular brown sugar
2 T butter
2 medium apples, peeled, cored and diced
1 T flour
1/4 t cinnamon
2/3 cup confectioners sugar
1/8 t cinnamon
1/8 t pure vanilla extract
2 t milk
Combine brown sugar, butter and chopped walnuts with a fork until crumbly. In another bowl, place apples and stir flour and 1/4 t cinnamon on top.
Roll pie crusts on a floured surface into a 16 x 8″ rectangle. Cut into into 4 x 8″ strips (four strips); then cut each strip in half making four squares. This will give you 8 pockets! Place about 1/4 cup of the apple mixture on right half of each square. Sprinkle with walnut mixture. Fold left side over right side of square – pockets will be full! Press edges with a fork to seal. Prick top with fork.
Place on ungreased large cooke sheet with a rim – to catch any juices that might spill out.
Bake 22 to 28 inutes or unti lgolden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over pockets. Cool completely, about 30 minutes.