Homemade Delicious Cherry Pie recipe are wonderful to put into lunches or for your afternoon break with a nice cup of coffee, tea or a cool glass of milk!
Ingredients
Dough
- 2 ¾ cups all purpose flour
- 1 Tablespoon sugar
- ¼ cup cold shortening
- 1 stick plus 2 Tablespoons cold butter
- ½ teaspoon salt
- 4 ounces ice water
Egg Wash
- 2 eggs
- 2 Tablespoons water
Icing Glaze
- 1/8 cup whole milk
- ½ teaspoon vanilla extract
- 1 cup confectioners’ sugar
Homemade Cherry Pie Filling
- 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
Directions
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.
Dough
- 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.
Directions & Assembly
- Preheat your oven to 350degrees F.
- Prepare egg wash, by mixing together eggs and water and setting aside in a small bowl.
- Roll out the dough to about ¼ 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.
Icing Glaze
- 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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