Mini Pocket Pie Recipe
I love simple and easy recipes that look like gourmet treats. Today for Mouthwatering Monday I’m sharing my Mini Pocket Pie cheat recipe with you and they are both simple and beautiful. Even better than simple homemade is almost homemade. For this recipe you can use a homemade pie crust and cook down your own fruit but I used prepackaged crust and ready-made pie filling. The shortcuts make preparing the pies take only 35 minutes.
1 package Pie crusts
1 jar or can of pie filling
1 egg yolk
1 tsp water
circle cookie cutter
Bake the pie at 350* for 25 minutes.
*Oven temps and times may vary.
Preheat the over to 350*
Follow the package instructions for thawing a frozen crust.
Roll out the crust and cut out your circles. I used a large jar lid as my cookie cutter.
I cut large circles and got 7 circles from each crust 7 pie bases and 7 pie tops.
The number of pies depends on the size of the cookie cutter.
Stir the fruit filling. Chop up any large pieces of fruit so that you have bite sized bits of fruit. Another great filling option is chocolate, lemon curd, and key lime pie filling. You can also use your favorite jelly or jam. Spoon filling onto the center of each bottom circle leaving enough room along the edges to seal the top.
I used a tablespoon and a half of filling for my pies you may need more or less depending on the size of your pie base.
Mix your egg wash using 1 egg yolk and 1 tsp of water. Brush or use your finger to apply the wash to the edges of the bottom of the pie.
Lay your top piece of crust over each pie base.
Use your fingers to pinch the edges of the pies closed or use a fork to crimp the edges closed.
I rolled out the extra pie crust and made a large pie pocket from it.
Options for making them even more yummy!
Roll each pie in cinnamon and sugar before baking and the crust will be caramelized in sugar and cinnamon. Mix powdered sugar and water to get a runny consistency to make a glaze and drizzle it over each pie.
What is your favorite pie filling?
You may also like: