Cherry Pocket Pies

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

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.