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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 8 |
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These cherry pie pockets are a welcome treat, especially when they're served warm from the oven.Lori Daniels, Beverly, West Virginia Ingredients:
2-2/3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
3/4 cup shortening |
6 tablespoons cold water |
filling: |
2 cups fresh or frozen pitted tart cherries, thawed |
1/2 cup sugar |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
1/4 teaspoon ground cinnamon |
glaze: |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons milk |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2. Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool.
3. Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork.
4. Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm. Yield: 8 servings.
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