Three-Berry Pocket Pies

A pocket pie, or turnover, is a small pie easily eaten with the hands; no need for a plate and fork.  They are great for lunches, picnics or anyplace you want to take a pie but not all the dishes and utensils!  Just like a regular-sized pie they can be sweet or savory, your imagination is the only limit.

Last year I bought this little pie mold. Until now it's sat in the drawer waiting to be used. My three granddaughters had their dance recital last Saturday.  It was held at an amphitheater in a local park so it's a very conducive setting for a picnic dinner. It was the perfect opportunity to try the pie mold. 

To save time I made a three-berry pie filling the day before.  The day of the recital I made the pie dough and baked the mini pies. The pie mold worked fantastic, I can see myself using this again and again!

One side of the pie mold is used to cut a circle of pie dough.  I ended up getting 3 circles per disc of dough (9-inch).  (As I had a group to feed I made enough dough to make 12 pies). The other side of the pie mold is what forms the turnover shape.  I lightly floured it and placed the circle of dough on it.  I added a few teaspoons of pie filling.  Then, using the handles on the mold, I squeezed it shut and the end result was a perfect little pie with crimped edges! I love little gadgets like this! My family was quite worried by how much I was enjoying this process but they enjoyed the pies!

Three-Berry Pie Filling

4 cups mixed berries, fresh or frozen (I used blueberries, boysenberries and raspberries)
1 cup sugar
1/4 cup corn starch
1/4 cup water
1 tablespoon butter

Combine cornstarch and water; set aside.

Combine berries and sugar in large pot, stir well.  Add cornstarch mixture.  Bring mixture to a boil over medium heat, stirring constantly, until thickened.  Remove from heat and add butter.  Let mixture cool before using. 

To make pocket pies, add 2-3 teaspoons filling to each pie round. Press mold together per instructions. Cut vents. Place on parchment-lined baking sheet.  If desired, glaze with a beaten egg and sprinkle with sugar.  Bake at 400 degrees for 20-25 minutes, until browned and filling is bubbly.


Oh, how I love fresh berries in the summer!




Ready for pie!



She Loves You, Yea, Yea, Yea! (Date Night)

My Hubbers & I live a very busy life. Even though we work together we have very different hobbies so often spend a lot of time with others in those pursuits (he just got home from a two week biking/camping adventure with his friends). We realize the importance of spending time together, re-connecting and having special date nights so, every now and then, we manage to fit one in!

Our most recent date night was a performance by the Modesto Symphony Orchestra and a Beatles tribute band. The performance was billed as "Picnic at the Pops - Magical Mystery Tour" and was held on the beautiful grounds of the E & J Gallo Winery. Picnic basket in hand we were entertained with a band that looked and sounded like the original Fab Four, accompanied by our great Symphony.  Topping off the night was a fantastic fireworks display. We had beautiful weather, the sky was full of stars. We chatted, sang, people-watched, drank wine (probably too much!), I even got up and danced to the last song, "Twist and Shout"! It was a great evening!

On a side note, I find it amazing that a band that was only together for 10 years still keeps us entertained 50 years later! The majority of the concert-goers grew up during the 60's & 70's but even the younger crowd was singing and dancing along to the music.  The Beatles are truly timeless.

We kept our picnic pretty simple but with quality food offerings.  A few good cheeses (smoked gouda with bacon, habenero pepper jack & horseradish white cheddar), salami, gourmet crackers, grapes, apples (from our tree!), olives, prosciutto-wrapped cantaloupe. No plastic or paper on this picnic, this was a picnic for a special man so the good wine glasses and dishware was used. I even brought a candle!

 Earlier in the day I baked some mini apple pies using the Williams Sonoma pocket pie presses. They made for a little more special presentation and were easy to do.

If you have some of the pie presses they are very easy to put together.  I made a basic apple pie filling but cooked it down a little so the apples were partially cooked before baking. Using the press, cut out the pastry.  Put one piece of pasty in the press, add 2-3 tablespoons of filling.  Using an egg wash, brush the edge of the crust to help seal the pastry.  Top with second layer and crimp the edges using the press.  Bake as you would any pie.