This cherry pocket pie recipe are wonderful to put into lunches or for your afternoon break with a nice cup of coffee, tea or a cool glass of milk!
Homemade Cherry Pie Filling
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to a simmer and stir continuously for 10-12 minutes.
Stir in almond extract.
Cool entirely before using as filling.
Place all ingredients except the water in a food processor or use a pastry cutter.
Pulse a few times until the butter and shortening are worked through and resemble small pea sized pieces through out the flour, or cut in with pastry cutter.
Add the water all at once while pulsing. Pulse or mix until the dough forms a soft, sticky mass inside the processor bowl.
Turn out onto a lightly floured surface and gently knead into a soft dough that no longer sticks to your hands.
Form the dough into 2 separate but equal sized discs and wrap each disc with plastic wrap.
Refrigerate for at least 2 hours or overnight.
Once out of the refrigerator, your dough will be firm and crumbly.
You must break up the dough and re- roll it on a lightly floured surface to make it pliable again, and then proceed to roll your pocket pies.
Directions & Assembly
Preheat your oven to 350degrees F.
Prepare egg wash, by mixing together eggs and water and setting aside in a small bowl.
Roll out the dough to about ¼ inch thickness.
Cut out 6″ diameter circles.
You will get about 8- 10 including re-rolling the scraps a couple times.
With egg wash and a pastry brush, brush the entire circumference of the pie dough circle around the whole edge.
Scoop 2 heaping tablespoons of the pie filling of your choice directly into the center of each circle.
Fold one edge over and press firmly to create a seal.
At this point you can also use a fork to press decorative lines into your seal.
Transfer your pies to a parchment lined sheet pan and brush with egg wash.
Bake for approximately 20-30 minutes.
Let pockets cool before glazing.
Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
Remove the glaze from the heat and set over a bowl of warm water.
Using a pastry brush paint onto the pockets and let cool before serving.