Cherry Pocket Pies Recipe

A Delicious recipe for sour cherry pocket pies. Serve warm or cooled for a great treat.

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
Confectioners' sugar for dusting.

Directions

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.

boil just until it thickens. Remove from heat and cool.

Preheat your oven to 350 degrees F.

Place the dry ingredients into a large bowl and mix together well.

Cut in the shortening with a pastry cutter until it resembles course crumbs.Add in the milk and stir together.

Turn out onto a lightly floured surface and knead until smooth.

Roll the dough out to 1/2 inch thick and cut out 2 1/4 inch circles of dough.

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.

Bake for 20-25 minutes until golden brown. let cool.

Dust with confectioners sugar to serve.

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Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
Cherry Pocket Pies Recipe
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