Pie - Cherry Pocket Pies

Photo by Bill C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry

  • 2

    cups all purpose flour

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon salt

  • 6

    Tablespoons shortening

  • 3/4

    cup milk

  • 1

    egg, beaten with 1 teaspoon of water

  • Filling

  • 4

    cups pitted sour cherries

  • 1/2

    cup juice from the cherries

  • 3

    tablespoons corn starch or tapioca starch

  • 3/4

    cup sugar

  • pinch of salt

Directions

1.To make the filling. Add the juice from the cherries to a large saucepan. Stir in the sugar and cornstarch. Add the cherries and bring to a boil. 2.boil just until it thickens. Remove from heat and cool. 3.Preheat your oven to 350 degrees F. 4.Place the dry ingredients into a large bowl and mix together well. 5.Cut in the shortening with a pastry cutter until it resembles course crumbs.Add in the milk and stir together. 6.Turn out onto a lightly floured surface and knead until smooth. 7.Roll the dough out to 1/2 inch thick and cut out 2 1/4 inch circles of dough. 8.Form pies by taking a circle of dough and rolling it to a thin disk 4-6 inches across. Brush one edge with egg wash. Add 2 tablespoons of filling and fold over the other side. Crimp with a fork and snip 2-3 holes in the top for venting. Transfer to a baking sheet. 9.Bake for 20-25 minutes until golden brown. let cool. 10.Dust with confectioners sugar to serve

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