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Cherry Pie Pocket Recipe

Photo courtesy of Joy Larson

All of my boys (my husband included) love pie. I can never just bake one pie. I have to make at least two pies every time I bake them. If I don’t, there are never any left overs and then I’m really in trouble.

One big problem with me making pies is that it’s hard for my boys to take them in their lunch boxes. Well, this nifty little recipe solves that problem. This recipe makes taking your pie with you, well, as easy as pie.

Cherry Pie Pockets

1 cup flour

2/3 cup shortening

Pinch of salt

1/3 cup cold water

1 large can cherry pie filling


Cinnamon and sugar

Dump flour, salt and shortening into a bowl. Cut with a pastry cutter until it resembles coarse crumbs. Pour cold water over the crumbs and mix just until combined. Do not over mix or it will make the dough hard.

Separate dough into 3 equal sized balls. Taking one ball at a time, place it on a floured surface and roll out into a 6-7 inch circle. Spoon cherry filling on to half of the circle, being sure to leave 1/4-1/2 inch of room along the edge empty. Pile it on high if you like a lot of filling or spread it on thin if you like more crust. Fold the empty half of the crust over the cherry filled half. Crimp the edges with your fingers or a fork. Poke a few holed in the top of the crust and then lightly brush with milk and sprinkle with a little cinnamon and sugar.

Place the pie pocket on a baking sheet and bake for 25 minutes at 375 degrees.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.

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