Back Pocket Ride Pies with Homemade Apple Butter
Autumn rides are in full swing, and there’s nothing better than a cozy, portable snack to fuel your miles. These Apple Ride Pies are packed with homemade apple butter, a touch of sweetness, and the perfect hint of fall spice — all tucked into a soft, golden pocket that’s easy to grab before or during a ride.
Inspired by the Biked Goods Ride Pie and made with your own batch of apple butter simmered with Big B’s Apple Cider.
Perfect for long rides, fall training blocks, or even as a pre-ride snack.
Yield: 10 pies, 2 cups apple butter
Prep Time: 20 mins (plus slow-cooking time for apple butter)
Cook Time: 10–15 mins
Total Time: about 1-2 hours stovetop or 8-10 hours slow cooker
Ingredients
For the Apple Butter
5-6 (2 lb) sweet apples (Honeycrisp), cored and chopped
3-4 (1 lb) tart apples (Granny Smith), cored and chopped
⅓ cup Big B’s Apple Cider or any other brand
¼ cup maple syrup
3 Tbsp light brown sugar, packed
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp ground cinnamon
⅜ tsp ground nutmeg
¼ tsp ground cloves
⅛ tsp allspice
Pinch of kosher salt
For the Ride Pies
20 slices of soft white sandwich bread
1½ cups homemade Apple Butter
2 medium apples, finely diced (optional for texture)
3 Tbsp melted butter or coconut oil (for brushing)
Optional: sprinkle of cinnamon sugar
Recommended Products
Directions
To make the apple butter: combine the sweet and tart apples in a slow cooker or heavy pot along with the apple cider, maple syrup, brown sugar, lemon juice, vanilla, and spices. Cook on low for 8–10 hours in the slow cooker, or simmer gently on the stovetop for about 1-2 hours, stirring occasionally, until the apples are very soft and fragrant. Puree the mixture with an immersion blender or in batches in a regular blender, then return to the heat and simmer uncovered until it thickens into a spreadable consistency. This will yield about 2 cups of apple butter.
To prepare the filling: stir together 1½ cups of the Apple Butter with the finely diced apples if you’d like extra texture.
To assemble the pies: lay out 10 slices of bread and spoon a heaping Tbsp of the filling into the center of each one. Place the remaining slices of bread on top, then press and seal the edges with a sandwich cutter, wide jar, or press to form pocket pies.
To bake: preheat the oven to 350°F. Arrange the pies on a parchment-lined baking sheet, brush the tops with melted butter or coconut oil, and, if desired, sprinkle lightly with cinnamon sugar. Bake for 10-15 minutes, until golden brown and crisp at the edges.
To finish: allow the pies to cool slightly, then wrap each one individually in parchment or ready-made wrappers for easy packing and transport.
Nutrition Facts Per Pie: Calories: 220, Carbs: 31 g, Sugars: 8 g, Fiber: 3 g, Fat: 6 g, Protein: 4 g
Nutrition Tip
These pies are carb-rich, easy to digest, and portable — excellent for mid-ride fuel. For higher energy density, spread a thin layer of nut butter inside along with the apple butter before sealing. Store cooled pies in an airtight container at room temperature for one day, or refrigerate for up to three days.
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For every Biked Goods purchase — 10% of sales go toward the Biked Goods Cookie Jar Fund to help power affordable, equitable nutrition and cycling programs for youth, especially those most in need.
Our community of supporters can feel good knowing they are not only taking action to support their own health, but are also making a difference for young people and helping fulfill Biked Good’s vision of Fueling all walks of life for the ride of a lifetime.
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