Bridal Shower Pocket Pies

Last week was a crazy week of pie baking, so I'll keep it short and sweet and just get to the recipes.... each one is a separate post, just to keep things easily organized, but here's what you're getting....

• Banana-Nutella Empandas
• WP's Beach Peach Pie
• Apple-Blueberry Lattice Pie
• Bridal Shower Pocket Pies
  

Crazy Pie Week Recipe #4
Bridal Shower Pocket Pies

The day before I made these pies, the air-conditioning in my house broke, but I'd already agreed to make them for a friend's bridal shower and had all the materials. I toughed it out, but the house took quite a while to recover from having the oven at 400 degrees for an hour. In addition to the Banana-Nutella Empanadas from above, I also made Mixed Berry pocket pies. I used a Lattice Pocket Pie kit from Williams-Sonoma that I came across a while back with my mom. The lattice part is kind of a pain because you have to fish out all the little crust pieces, so after trying it once I just use the solid crust method. In progress photos are from the first time making this mixture, but it's the same recipe and I wasn't really in a photo mood while sweating profusely. The only photos from this batch are the ones on the rack.

Ingredients
pastry for a 9-inch double crust
2 cups frozen mixed berries
1/4 cup white sugar
2 tbsp flour
1/4 tsp cinnamon

Directions 

On the stovetop combine all the ingredients into a small saucepan & cook over medium heat stirring occassionally. Cook for 10-15 minutes until berries defrost & sauce starts to thicken. Break up any large berries or chunks.

Pour mixture in a bowl & place in the refridgerator to cool.
 

Roll out your pie dough & cut out circles with the bottom of the pocket pie kit, or using a 3-inch cookie cutter. Once the mixture has cooled, put 1 spoonful into the center of a circle. 

Moisten the edges of the circle with water & place another circle on top. Press down to seal & crimp with the mold, or using your fingers to seal & a fork to crimp the edges.

Place the pocket pies on a baking sheet lined with parchment paper & freeze for 15 minutes. Preheat the oven to 400 degrees. Bake for 15-20 minutes, or until golden brown.

Credit:
Me, with a little help from that pocket pie mold