Easy As Pie – Smucker’s Pie Pockets

A few weeks ago a selection of Smucker’s Simple Blends Fruit Spreads landed on our kitchen counter, thanks to the lovely folks at Smucker’s. I have to say we are a jam lovin’ family. So, when these yummy  looking jars arrived, I knew we would have to make something fun. Fortunately, I knew exactly what I wanted to bake…pie pockets. A friend of mine made tasty little pie pockets last spring and I have been waiting for the perfect opportunity to make my own. Here is how we made our Smucker’s pie pockets.

Smucker’s Simple Blends Fruit Spreads (we used Summer Fruit and Fieldberry)

pie crust dough – for 2 pie crusts

1 egg

1/4 cup milk

1/4 cup sugar

1. Make a batch of pie crust dough (here’s a link to Martha Stewart’s basic pie dough recipe). I make the recipe that is listed on the box of shortening that I use. The recipe has never let me down. If you don’t have time to make the dough, you can always purchase pre-made pie crusts at the grocery store. Be sure to have enough dough to make 2 pie crusts.

2. Roll out pie crust dough, on a floured surface. Roll it very thin, approximately 1/8″.

3. Cut out the tops and bottoms of the pie pockets. Use a cookie cutter that is about 2″ wide, you need enough room for the filling. We used an Easter egg shaped cookie cutter, you could simply cut out squares.

4. Drop about 1 teaspoon of Smucker’s Simple Blends Fruit Spread onto the centre of the cut dough.

5. In a small bowl beat together the egg and milk.

6. Using your fingertip, run a line of egg/milk wash along the edge of the pie dough, around the filling.

7. Place a second piece of cut dough on top, press down along the edge, using your finger at first and then press along the edge with a fork. This will seal the open seam and keep the filling inside the pocket.

8. Prick the top with the fork, creating holes for the steam to vent out while the pie bakes.

9. Place the pie pockets on a parchment lined baking sheet and place in the refrigerator for 20 minutes, cool pastry dough bakes up crisper and fluffier than warm dough.

10. Remove the baking sheet from the fridge and brush some egg/milk wash on the top of each pie, dust with sugar.

11. Place the baking sheet into a 350F oven, bake for 15 minutes, or until the crust starts to brown.

12. Leave the pie pockets on the baking sheet for 5 minutes, then remove and place on a cooling rack.

12. Enjoy!

These were a huge hit with my youngest daughter!

She claimed that these are a “fantastic dessert”. These were incredibly easy to bake up. They could easily be frozen and reheated. *To Freeze: Arrange a single layer of unbaked pie pockets on baking sheet, pop in the freezer until they are completely frozen. Place frozen pie pockets in an air tight container and store in the freezer for 1-2 weeks. *To Reheat: Defrost pies in fridge, then bake as above. With back to school just around the corner I know these will make a perfect little snack for my daughter to take to school. They are so portable and delicious, we can really take them anywhere! We used a couple of different varieties of Smucker’s Simple Blends Fruit Spreads. Be sure to check out the Smucker’s site if you are looking for other ways to bake with Smucker’s Simple Blends.