-
1
Preheat the oven to 350 degrees F.
-
2
In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water.
-
3
Mix until the ingredients dissolve.
-
4
Add apples and stir.
-
5
Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.
-
6
Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes.
-
7
Transfer to a bowl and set aside to cool.
-
8
This is your pie filling.
-
9
Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray.
-
10
Set aside.
-
11
Place egg roll wrappers flat on a dry surface.
-
12
Set out a small dish of water.
-
13
Dip your finger into the water, and run it along all of the wrapper edges.
-
14
Cook's Note: Repeat as needed while preparing your pockets, as it will help seal them.
-
15
Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
-
16
Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides.
-
17
Dab each border with water, and fold each inward about 1/4 inch to lightly seal.
-
18
Press firmly along the borders with the prongs of a fork to seal completely.
-
19
Carefully transfer to the baking sheet.
-
20
Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.
-
21
Spray the top of each pocket with 3 sprays butter.
-
22
Bake in the oven until the edges begin to brown, 15 to 18 minutes.
-
23
Allow to cool for 5 minutes.
-
24
Top with additional cinnamon and whipped topping, if using.
-
25
Dig in!
-
26
PER SERVING (1 pie-let): 110 calories, 0.5g fat, 156mg sodium, 25g carbs, 1.25g fiber, 10.5g sugars, 2g protein
