Raspberry Pocket Pies

I used to dream of going out to the backyard and picking fruit so I could make fabulous things with it: jam, syrup, or pocket pies. I started working on that dream several years ago but there were some hiccups along the way:

 

Step 1: buy house

Step 2: put in yard

Step 3: put in garden

Step 4: sell house due to unfortunate circumstances with employer

Step 5: rent different house with no garden

Step 6: wait two years

Step 7: get back on feet and purchase another house

Step 8: put in yard

Step 9: put in garden

Step 10: water and fertilize raspberry plants

Step 11: wait a few years for plants to grow and produce fruit

Step 12: pick raspberries

Step 13: make pocket pies

 

I’m here to say that dreams really do come true. It may take 11 years but darn it, stick with it. There’s nothing quite like fresh home-grown, or as we say at my house “homemade” raspberries.

 

1 15-oz. pkg. refrigerated pie crust dough OR1 recipe of dough for double crust pie

1/3 c sugar

2 t cornstarch

1 c fresh raspberries

1 egg, beaten

granulated sugar for sprinkling

 

Unwrap or roll out dough and cut four 9-inch circles. In bowl, combine sugar and cornstarch. Place 2 tablespoons raspberries in center of each pastry circle, slightly off center. Sprinkle 1 tablespoon sugar mixture over raspberries. Brush edges of circle with egg. Fold pie in half and seal edges with fork*. Place pies on parchment paper-lined baking sheet. Brush tops with egg and sprinkle with sugar. Cut two small slits in top of each pie. Bake at 400°F for 15-17 minutes or until golden brown. Makes 4 pocket pies.

 

*or awesome easy-to-use Nordic Ware Pocket Pie Crimper