Posted on | December 7, 2007 | 2 Comments
First, make 1 batch (or a double batch) of the Perfect Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.
Then, choose your filling(s), and prepare those while the pie crust rests and chills. Each filling is designed to fill 6-8 pocket pies
- Purchase 1 can cherry pie filling
Open and set aside. This is the super-easy one
- 2-3 apples, peeled, cored, & diced
- 1 tsp cinnamon
- 2-3 TBS sugar
- 1 TBS tapioca
- 1 TBS lemon juice
Toss all together, add more cinnamon or sugar to taste. Ideally grind a little nutmeg in there too. Set aside.
- 1 cup semisweet chocolate chips
- 1 TBS margarine/shortening
- 2 TBS coconut milk (or other milk substitute)
- 1 cup powdered sugar
Microwave the first 3 ingredients together for about 1 minute. Stir until well combined. Add powdered sugar, and stir well. Set aside.
- some frozen blueberries
- some sugar
let children mix blueberries and sugar in their own mini-pies.
Any other pie fillings you like – peaches, nectarines, whatever you have on hand.