Pie - Cherry Pocket Pies
- 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
- 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 grandmotherskitchen.org
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