Fluffy Apple Pie Stuffed Pita Bread Recipe


  • 3 cups bread flour (or all purpose flour)
  • 3/4 cup warm water
  • 6 tbsp warm whole milk
  • 1 1/2 tsp sugar
  • 1 1/2 tsp active dry yeast
  • 3 tbsp olive oil
  • 1 1/2 tsp salt
Variation: apple cinnamon cream cheese stuffed pita bread
  • 1 tbsp unsalted butter
  • 1 cup grated Cosmic Crisp apples
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup softened cream cheese
  • 2 tbsp butter
  • 2 tbsp maple syrup


Prep Time 10 minutes mins
Cook Time 35 minutes mins
Proofing time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 15 minutes mins

  1. To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
  2. Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
  3. Whisk in the olive oil and salt.
  4. Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
  5. Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  6. Drain any juice that’s released from the shredded apple. Heat 1 tbsp butter in a frying pan over medium heat. Once the butter is melted add the grated apple, brown sugar, cinnamon and salt. Stir and cook for 4-5 minutes until combined and the shredded apple has softened. Set aside in a bowl to cool.
  7. Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.
  8. After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  9. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the apple cream cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the apple mixture inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.
  10. After the second rise, gently roll each dough circle into 5 inch wide circles.
  11. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or top with our maple-syrup butter (melt 2 tbsp butter and 2 tbsp maple syrup together until warmed through).
Cosmic Crisp Apple pouch

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