Homemade Pocket Pies
This cherry recipe dessert for homemade pocket pies is the best way to use fresh cherries when they are in season. You can make the homemade cherry pie filling with pitted fresh cherries, or use a canned cherry filling if you don't have as much time. This recipe uses a homemade dough recipe that takes this cherry dessert recipe over the top. According to the Environmental Working Group, cherries are part of the dirty 12 list of fruits and vegetables that are heavily sprayed with pesticides. This means it's always a good idea to buy fresh organic cherries when you have the chance, of course, it will depend on what is in season and available in your area. If you are not using organic cherries, be sure to wash your cherries well before eating them. This cherry desserts recipes is the perfect addition to school lunches when you want to send something healthy and homemade, the kids will thank you for it. The icing glaze recipe for this cherry recipe dessert is easy to make with confectioners sugar, milk and vanilla. **
Makes 8 - varies according to size you make.
This is a printable recipe.
Homemade Cherry Pie Filling: -You can make this homemade version or used a canned cherry filling if you don't want to make from scratch.
5 to 6 cups fresh pitted cherries
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 Tablespoons cornstarch
1/2 teaspoon almond extract
2 3/4 cups all purpose flour
1 Tablespoon granulated sugar
1/4 cup cold shortening
1 stick plus 2 Tablespoons cold butter
1/2 teaspoon salt
4 ounces ice water
3-4 cups cherry pie filling (from can or use recipe above)
2 Tablespoons water
1/8 cup whole milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
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.
Preheat your oven to 350˚F.
Prepare egg wash, by mixing together eggs and water and setting aside in a small bowl.
Roll out the dough to about 1/4 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.
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Nutrition Facts for: Homemade Pocket Pies From Grandmother's Kitchen
Ingredients: Cherries, water, fresh lemon juice, granulated sugar, cornstarch, almond extract, all purpose flour, shortening, butter, salt.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving:Calories 497, Calories from Fat 203, Total Fat 22.6g 35%, Saturated Fat 11.5g 57%, Cholesterol 79mg 26%, Sodium 267mg 11%, Potassium 258mg 7%, Carbohydrates 68.6g 23%, Dietary Fiber 3.1g 12%, Sugars 30.4g, Protein 7.3g, Vitamin A 11%, Vitamin C 12%, Calcium 3%, Iron 13%
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