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