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Pie - Cherry Pocket Pies


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Rate this recipe 4.6/5 (14 Votes)


  • 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


Adapted from


Step 1

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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