Fruit Pocket Pies

Fruit Pocket Pies

This past Friday was a really rough day—the busiest of Mom days. The highlight was my double date with my son, his friend and her mom.  With a little sister underfoot, I really savor the moments when he and I can do big kid stuff together – like a cooking class! We took one at PCC Natural Market, a local Seattle establishment. During the kid centered class we learned to cook two savory versions of these pocket pies and this fruit pocket pies recipe. My son’s favorite was of course the fruit pie and I was pleased he was very eager to relive the recipe and share it on the blog.  I want to point out that he’s almost 5, but I think as young as a 3 year old might have the skill and attention span to be helpful with this recipe. Just remember that cooking with kids takes patience and usually results in a bit of mess, but the result is a lot of joy and pride.

I made the dough beforehand to save some time, but every kid loves to hit that food processor button, so include them for that step as well.  During the class we used pears, strawberries and bananas. All were easy fruits for a child to cut with a butter knife. My son requested an apple instead of a pear; so I took the time to continue to teach knife skills by entrusting him with a steak knife to practice cutting the apples. 

Cutting Fruit

These pocket pies are called a variety of names: empanada, piroshky, pasty, or just dang delicious.

To make the dough: 1 cup unbleached white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons cold butter
1 large egg
1 to 2 tablespoons cold water

The Filling:
2 cups thinly sliced seasonal fruit (apples, pears, stone fruit or frozen berries)
1 teaspoon cinnamon
1 tablespoon sugar
1 teaspoon cornstarch (or 2 teaspoons if using a very juicy fruit)

Egg Wash:
1 egg beaten with 1/2 teaspoon water, for glaze
1/2 teaspoon sugar

Preheat oven to 350°F
Place the flour, baking powder, salt, sugar and butter in a food processor; pulse 3 to 4 times to blend.  Add the egg along with 1 tablespoon water and pulse a few more times.  Use your hands to feel if the dough easily comes together.  If not, add another tablespoon of water and pulse until combined. Divide the dough into 4 balls. If you are not using the dough today, wrap in an air-tight container and store in the refrigerator for up to 5 days.

In a bowl, combine together all the filling ingredients. Make sure the fruit pieces are small if using hard fruits, like apples, so that they do not poke through the dough.

Mixing the Filling

Roll the dough ball with a rolling-pin out into a circle that’s about 6 inches round. Dough should be pretty thin, about 1/8 inch thick.
Rolling the Dough

Fill with 1/2 cup of the filling, leaving up to 1=inch space around the outside edge.  Fold dough in half over the filling then pinch the edges closed, either with your fingers or folk. Place onto a baking sheet lined with parchment, since the fruit is bound to leak. Brush the dough with beaten egg mix.  Nest, poke a few holes in the top with a fork. Sprinkle 1/2 teaspoon sugar over the top of the pies, as desired. Egg Wash

Bake for 15 to 20 minutes or until lightly browned on the top.  

 

Fruit Pocket Pie on Baking Sheet

Pocket Pie
 
Prep time
Cook time
Total time
 
Note the 30 minute prep time is an adult amount of time. Include a kid and add some time.
Author:
Cuisine: Dessert
Serves: 4
Ingredients
  • To make the dough:
  • 1 cup unbleached white flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 3 tablespoons cold butter
  • 1 large egg
  • 1 to 2 tablespoons cold water
  • The Filling:
  • 2 cups thinly sliced seasonal fruit (apples, pears, stone fruit or frozen berries)
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch (or 2 teaspoons if using a very juicy fruit)
  • Egg Wash:
  • 1 egg beaten with ½ teaspoon water, for glaze (optional)
  • ½ teaspoon sugar, for sweet glaze (optional)
Instructions
  1. Preheat oven to 350 F
  2. Place the flour, baking powder, salt, sugar and butter in a food processor; pulse 3 to 4 times to blend. Add the egg along with 1 tablespoon water and pulse a few more times. Use your hands to feel if the dough easily comes together. If not, add another tablespoon of water and pulse until combined. Divide the dough into 4 balls. If you are not using the dough today, wrap in an air-tight container and store in the refrigerator for up to 5 days.
  3. In a bowl, combine together all the filling ingredients. Make sure the fruit pieces are small if using hard fruits, like apples, so that they do not poke through the dough.
  4. Roll the dough ball with a rolling-pin out into a circle that's about 6 inches round. Dough should be pretty thin, about ⅛ inch thick.
  5. Fill with ½ cup of the filling, leaving up to 1=inch space around the outside edge. Fold dough in half over the filling then pinch the edges closed, either with your fingers or folk. Place onto a baking sheet lined with parchment, since the fruit is bound to leak.
  6. Brush the dough with beaten egg mix. Nest, poke a few holes in the top with a fork. Sprinkle ½ teaspoon sugar over the top of the pies, as desired.
  7. Bake for 15 to 20 minutes or until lightly browned on the top.

 

Related posts:

Add to the converation