Friday, April 8, 2011

Pocket Pies

With berries soon to be in season, pocket pies are a delicious way to use some of them up. Sure you can buy them at your grocery stores for around a dollar a piece but the ones I’ve seen hardly contain any fruit. In fact, most of the time it’s a sweet, jelly like substance. Homemade pocket pies are very easy, can be frozen after they’re cooked, and you control the quality of the ingredients. That’s what home cooking is all about, providing better foods for your family. They are not necessarily lower in fat or calories, but they are not full of preservatives and chemicals. 

What You Need:

You’re favorite pie crust recipe, perhaps GOC's perfect pie crust..
Peach Pie Filling
You’re favorite fruit pie filling. The last time I made these, peaches were in season. All I did was dice them, added in a sprinkle of cinnamon and some cornstarch. The cornstarch is VERY important. It allows the juice from the fruit to thicken and not explode out of the pies when you cook them.
Oil for frying
Egg wash made from one egg and a splash of milk or water
A glaze made of powdered sugar and some vanilla or lemon juice

What To Do:

Roll your pie dough out to about ¼ inch thickness. Cut out large circles using a biscuit cutter, glass etc. You want a decent sized circle. Place a tablespoon or two of filling into the center of each one. Make sure not to overfill the dough so they don’t explode while cooking. Brush the outer edges of your dough with the egg wash and fold it in half to enclose the filling, sealing it with your fingers or a fork. Carefully place two or three at a time into preheated 350 degree oil and fry for about 5 minutes or until nicely golden brown. Remove to paper toweling to cool for another 5 minutes before drizzling the glaze over the top. 

1 comment:

  1. Oh my goodness these look AMAZING. Perhaps because I'm trying to be good?

    I want one of these, or twelve.


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