Apricot Pocket Pie

Ingredients for Apricot Filling:

10 Apricots

1/2 teaspoon Cinnamon

2 tablespoons Butter

1/2 cup Cane Syrup (or use white granulated sugar)

1 cup Cane Sugar (or white granulated sugar)

Ingredients for Pie Dough:

19 ounces All-Purpose Flour
4 teaspoons Baking Powder
1 1/2 teaspoons Kosher Salt
5 ounces cold Butter
1 1/2 cups Milk
1 Egg mixed with 1 teaspoon water

Process for Apricot Filling:

Wash, removes pits, and dice apricots into 1/2 inch cubes.

Place a medium non-stick skillet over a medium-high flame.  

Add all the filling ingredients at once.  

Stir and cook.  

Reduce heat to low after mixture comes to a boil.  

Cook and reduce the sauce until thickened.

Preheat oven to 350 Fahrenheit.

Process for Pie Dough:

Add flour, salt, and baking powder to a medium size bowl.  Mix dry ingredients.

Add cold butter to flour mixture.  Using your fingers lightly mix the flour and butter together to make butter and flour globules.

Add milk to dough and knead for 20 turns, until a ball forms.

Add more flour if needed to make less sticky.

Divide dough into four balls.  Roll out each ball on a floured surface.  Roll to 1/8 inch thickness.

Cut dough with pizza cutter and rolling pin as a guide to get a straight rectangle.

Cut into four wide strips vertically.

Cut once horizontally to create 8 rectangles.

Process for Pocket Pies:


Spread 2 teaspoons apricot filling on bottom four rectangles.

Dock top four rectangles with fork.  Poke holes in dough with fork.

Mix egg and water in a bowl or cup to create egg wash.  This will be our glue.

Dip your finger into the egg wash or use a pastry brush to brush/rub egg wash onto outside border of all the rectangles.

Place docked dough rectangle on filling and press edges.  Push from middle out gently, to remove air pockets.

Bake pocket pies on an un-greased sheet pan for 15-20 minutes.  The pocket pies should not look browned on top.  The pocket pies are par-cooked.

Toast pocket pies in toaster oven before serving.