IMPORTANT SAFETY NOTE: This recipe uses cinnamon, which is safe for dogs in moderation. NEVER use nutmeg, as it is toxic to dogs.
THE APPLE FILLING
2-3 Apples (peeled, cored, and chopped)
A splash of Lemon Juice
2 tbsp Unsweetened Apple Juice (or unsweetened applesauce)
A dash of Cinnamon
1 tbsp Cornstarch mixed with 1 tbsp water (or Clear Jel)
THE PIE POCKET DOUGH
1 cup Flour (we used gluten-free)
1 tbsp Beetroot Powder (optional, for red color)
1/2 cup Water
1 Egg
2 tbsp Bone Broth
1 tbsp Coconut Oil
For Egg Wash: 1 extra Egg, whisked
INSTRUCTIONS:
First, prepare the filling. Peel, core, and chop the apples into small pieces, tossing them in a bowl with a splash of lemon juice. Place the apples in a saucepan with apple juice and cinnamon. Cook on low heat for about 10 minutes, stirring occasionally, until the apples soften. Add your cornstarch slurry (or Clear Jel) and simmer for another 3-5 minutes until the filling thickens.
Next, make the dough. In a mixer or a large bowl, combine the wet ingredients: water, egg, bone broth, and coconut oil. In a separate bowl, mix your flour and optional beetroot powder. Slowly add the dry ingredients to the wet ingredients and mix until a rollable dough forms. If it's too sticky, add more flour; if it's too dry, add more water.
Preheat your oven to 325°F (160°C).
Now, assemble the pockets. Roll the dough out to about 1/4 inch thick on a floured surface. Use a pocket press to cut out two circles. Place the circles in the press, add a spoonful of the cooled apple filling, and crimp the press together to seal your pocket.
Finally, bake your treats. Place the finished pockets on a baking sheet, brush the tops with a simple egg wash, and bake for about 15 minutes, or until golden brown. Let them cool completely before serving!
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