… Reminding Me of My Youth!
When I was young, my dad LOVED Hostess Cherry Pies. Do you remember them? I know, out-of-sight-out-of-mind. They haven’t been gone from the shelves that long, right? Well, if you’re not familiar with them, they were these little pockets of pie filling, apple or cherry or berry, made the perfect size for one person. We had these in the house often. My mom was not a baker, so this was my dad’s go-to when he wanted pie.
I’ve made my pockets similar to those – personal-sized gluten-free, dairy-free cherry pies, but I’ve cut back on the sugar kick that Hostess pies supplied. They had a lovely, and very sweet, glaze on the crust. I decided the cherry pie filling is sweet enough, so I didn’t add any glaze to my crust, just a sprinkling of sugar – more to give them a nice golden brown color than to add much sweetness.
Using a canned pie filling makes this recipe easy to prepare. I think the homemade crust gives it a loved feeling. I don’t think things always have to be labored over to provide a tasty and “from the heart” result. So we’re keeping this one simple. Hope you enjoy them!
Cherry Pie Pockets
Baking time: 30 minutes
Cooling time: 30 minutes minimum
Makes 4 pockets
1 Tablespoon water
1 21-ounce can cherry pie filling – I use Comstock Original Country Cherry Pie Filling*
1/2 teaspoon pure almond extract – I use McCormick’s Extracts
1 9-inch pie crust dough, or one of your choice
2 Tablespoons flour
2 teaspoons sugar
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
Whisk egg and water together in a small bowl. Set aside.
Combine pie filling and extract in a bowl and stir well. Set aside.
Prepare dough as directed (in recipe link above or per your own recipe’s directions.)
Dust a sheet of wax paper with some of the flour. Place dough on wax paper. Dust a little flour over the dough and cover with another sheet of wax paper.
Roll pie crust into a rectangle between the wax paper sheets, about 12”x10”, or as close to it as possible, without rolling the crust too thin. Remove top sheet of wax paper.
Cut dough into 4 equal rectangles. On one rectangle, brush egg wash in a thin strip along the four edges of the dough. In the center of one half of the rectangle, place about 2 Tablespoon pie filling, trying not to let it ooze to the edges. Using a spatula, gently slide it under the un-filled portion of the rectangle, then fold the dough over the filled portion. Press the edges together gently with the tines of a fork, or pinching with floured fingertips. Using the spatula (floured edges) again, gently slip the spatula completely under the filled pocket and transfer the pocket to the parchment-lined baking sheet.
Repeat process with three remaining rectangles. You’ll have some pie filling left over.
Brush the tops of each pocket with egg wash, then dust lightly with about 1/2 teaspoon of sugar. This step is optional, but it makes the pockets shiny and golden brown.
Bake in a preheated 475ºF oven for 15 minutes.
Reduce heat to 375ºF and continue baking another 15 minutes, or until the crust is is golden brown. Remove from oven. Let rest on baking sheet for 3-4 minutes, no longer than 5 minutes. The crust will become soggy otherwise.
Place a spatula completely under each pocket and transfer to a cooling rack. Continue cooling at least 30 minutes (filling can burn if it is too hot), or for a few hours.
Serve warm or at room temperature. Enjoy!
Store by placing cooled pockets on a plate and covering loosely with a large coffee filter or paper towel. Pockets can be kept in a resealable container if keeping for longer than one day. Also, completely cooled pockets can be wrapped individually in plastic wrap, then placed in a resealable bag, and frozen for longer storage – up to 3 months. Defrost on countertop, or in microwave for a minute. They can also be reheated in a 350ºF oven until thoroughly warmed.
*Per Duncan Hines customer service line on Mar ’13, all canned Comstock and Wilderness Brand pie filling and fruit are gluten-free.
Safe food is a journey … Thrive!™