Prep

1. Before doing anything, cut for 2 sticks of unsalted butter into small 1x1in. cubes, place them on a small plate or in a bowl, and keep in the fridge until ready to use. You want your butter to stay as cold as possible throughout all stages of the process!

Make the Dough

1. Sift your flour and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add your pinch of salt and mix on low speed to combine, about 15 seconds.
2. Take the bowl off the stand mixer. Add your cubed butter to the bowl, tossing it around to coat the butter with the flour. Working quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter). Then place your bowl back onto the stand mixer.
3. Add your 2 eggs and mix on medium-low speed until just combined (about 30 seconds, no streaks of egg yolk left, you still want to see larger chunks of butter). Gently dump the dough out onto a lightly floured surface, bringing it together with your hands to form a large disc (should still be somewhat crumbly, but hold together). You’re not kneading the dough, just bringing it together. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour.

Make the Filling

1. Place your grated apples, 2 tablespoons of butter, brown sugar, and cinnamon into a medium saucepan. Whisk your cornstarch and water together in a small bowl until combined, then add to the apple mixture. Heat over medium heat until the butter and sugar dissolves, then let simmer for 4-5 minutes until it thickens, stirring the mixture about every minute so nothing burns on the bottom. Take off the heat, pour into a heat-safe bowl, and let cool (will thicken more as it cools).

Assembly & Bake

1. Cut your dough in half, leaving one half wrapped tightly in the fridge while you work with the other. Prep a large cookie sheet with parchment paper.
2. On a lightly floured surface, roll out your dough until ~1/2 or 1/4 in. thick. When rolling, add bits of flour to the surface/top of dough throughout to avoid sticking. Also gently flipping the dough over and rolling on both sides a few times as you go will help.
3. Using a cookie cutter (I use this one!) or knife/pastry cutter, cut out (6) 4×5 in. rectangles, and place them on your prepared cookie sheet. Then repeat this rolling/cutting process with your other half of dough. Once you have 12 rectangles, chill them in the fridge for 15 minutes to keep the butter cold.
4. Lightly whisk 1 egg yolk in a small bowl for your egg wash. Take your dough out of the fridge. On half (6) of your rectangles, apply a small amount of egg wash around the border. Scoop 2 tablespoons of apple filling into the center of each. Place the other halves on top of the ones you’ve just prepared, pressing gently down around the border to seal the edges. Place back in the fridge for 15 minutes. Preheat the oven to 375°F (190°C).
5. Take the pocket pies out of the fridge. Crimp the edges with the tip of a fork and poke 3 rows of holes on the top of each (allows steam to escape during the bake). Generously brush the top and borders of each with the egg wash. Sprinkle demerara sugar over the tops of each (optional). Bake at 375°F (190°C) for 20-25 minutes or until desired browning.
6. Remove from the oven and let cool on the cookie sheet for 15 minutes, then transfer to a separate cooling rack to cool completely.
7. Once the pop tarts have cooled completely, whisk together all of your glaze ingredients in a medium-sized bowl until fully combined (add more powdered sugar for a thicker glaze). Drizzle or spoon the glaze over each pocket pie. Enjoy! These will keep for up to 3 days stored in an airtight container at room temperature.