These pocket pies are pretty easy to make. They are great in lunches as a special treat, for parties, or anytime you want a sweet treat on the go. It’s probably not something I would make for a class party, but it’s one of those recipes that mostly everyone can have. When I find recipes that can include every weird eating restriction in the room it gets an extra gold star in my book – this is one. Although my kids have friends who say they don’t like jam— they will eat these until I tell them they were made with jam. (Picky eaters is a whole different blog post…)
These are made with some homemade plum jam and if you follow us on Instagram you can see how we did it. We tossed a bunch of cherry plums in a pot, cooked them down until they were mushy, ran them through a food mill to remove seeds and skins, then cooked up the jam with just sugar and lemon juice. The food mill trick was an awesome experiment and saved a ton of time not having to pit all those plums. You can definitely use store bought jam.
The crust is made with my latest favorite easy method – buy the mix in a bag. This one is Bob’s Red Mill Gluten Free Pie Crust Mix. The recipe below explains how I change it up a teeny bit from what’s on the back of the bag, because we don’t use butter, but the results are pretty flaky and spot-on each time.
To make the cute shapes, I just used cookie cutters of different sizes. I’ve also made them with stars, but you could just use an upside down glass and poke them with a fork. We used hearts here because with all the hateful news in the world we needed to not just feel the love, but eat it too.
Pocket Pies - Vegan and Gluten Free
Pocket Pies - Vegan and Gluten Free
1 16 oz bag
Bob's Red Mill Gluten Free Pie Crust Mix
jam flavor of your choosing
sugar for dusting
parchment paper just adding it here so you don't forget to get some
Prepare crust according to instructions. The recipe on the bag calls for butter but I used shortening and coconut oil instead. It says to prepare the crust in a food processor. I will agree it's the easiest way to do it, but I'll admit I usually just dump it in a bowl, add the fat, cut it with a fork until crumbly, add ice water, and kneed it by hand - just like my mom taught me.
At this point because coconut oil gets hard when you refrigerate it, I usually cut it in half and roll out two round discs, then refrigerate it. To roll out the dough, put it between 2 layers of parchment paper and use a rolling pin (or a wine bottle). The dough is pretty fragile so this makes it easy to flip and it's less messy without all that flour flying around.
Refrigerate the dough for about an hour. You can go longer but you may need to let the dough soften a little bit before shaping.
When you are ready to make your pies, call in the kids and friends to help and remove your dough from the refrigerator. Preheat oven to 350°. Prepare your baking pan by lining with parchment paper.
Peel off one layer of parchment and use floured cookie cutters to cut the shapes in the dough. You'll need 2 shapes for each pie. The top piece you can cut a little window using a knife or another shaped cookie cutter.
Transfer the bottom piece of your pie to your baking pan, add teaspoon of jam to the center. Add the top piece of your pie, then press down the edges with a fork. Put your fork into a little glass of water periodically to keep the fork from sticking and pulling up the dough. Sprinkle with sugar.
Bake until just starting to brown and the jam is bubbling. We cooked these for about 20 minutes but watch your first batch carefully as the size of the pie will change the cooking time. The size of the pie will also change the number of pies you can make, but we made about 10 little pies this day.
There is no Nutrition Label for this recipe yet.