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Cherry Pocket Pies

Servings 8 Pies


2 1/2 Cups All purpose flour
1 Tbs Salt
2 Tbs Plus 1/4 Cup Granulated Sugar
2 Sticks Cold unsalted butter, cut into 1/2" dice
6-8 Tbs Ice water
1 1/2 Tbs Cornstarch
Pinch of Salt
2 Cups Fresh or frozen pitted sour cherries, thawed and drained if frozen.
1 Tsp Vanilla extract
1 Egg, lightly beaten with 1 Tsp water
Coarse sugar for sprinkling
Vanilla ice cream for serving*


  1. Using stand mixer, beat flour, salt and 2 Tbs sugar on low speed 10 seconds. Add butter; beat 30 seconds. Increase speed to medium-low; beat 1 1/2 minutes more. Add 6 Tbs ice water; beat on low 20 seconds. If dough is crumby, add more water. 1 Tsp at a time; beat 5 seconds after each addition. 
  2. Divide dough in half; wrap with plastic. Shape each into a disk. Refrigerate at least 2 hours or up to overnight.
  3. In saucepan, whisk 1/2 cup granulated sugar, cornstarch and salt. Add cherries and vanilla. Set over medium high heat; cook 15 mnutes. Let cool. 
  4. Roll out dough, cut out and fill pies according to pocket pie mold package instructions. Freeze 30 minutes. 
  5. Preheat oven to 400° F. Brush pies with egg wash; sprinkle with coarse sugar. Bake 20 minutes. 
  6. Cool pies 10 minutes. Serve with vanilla ice cream.