In this post I’m sharing how to make Easy Baked Fruit Pocket Pies.
Pocket pies, also known as hand pies, are one of the easiest desserts that you can make. There are different variations…some fried, while others are baked but they’re all small individual sized deliciousness.
Do hand pies have to be sweet? No, there are also plenty of delicious savory hand pie recipes.
When were hand pies invented? Both the baked and fried versions have been around for a couple of centuries. The fried pies did originate in the South.
How long will hand pies last? Covered at room temperature, hand pies will last a couple of days. They will last longer, up to five days, if refrigerated.
Can hand pies be made ahead and frozen? Yes, the hand pies can be assembled and frozen before baking for up to three months.
What type of dough is used for hand pies? Hand pies can be made with either a pie crust type dough or puff pastry dough. I prefer the puff pastry. You can also use refrigerated crescent roll dough if needed.
Easy Fruit Hand Pies
Why do I love these simple pocket pies? Because they’re so easy to make! You need just three ingredients to make the hand pies unless you prefer more variety in the fruit fillings or if you want the optional glaze for hand pies.
We all want the glaze though right? So that means you need just five simple ingredients. If you go all “Martha” with a simple project though like I do sometimes (a lot) then I had to have three optional fruit fillings to choose from on the rainy afternoon that I baked these little delicious pies.
The glaze takes two ingredients and I’ll share more about that in just a bit.
How to Make Pocket Pies
Which fruit fillings are good for hand pies? Well, that depends on what you like. My favorites are apple, cherry, peach or blueberry. You can even get all fancy pants and make mixed fruit pocket pies if you want.
All you need is your favorite canned pie filling/topping, puff pastry and an egg to create these tasty mini pies. Really…that’s it!
Speaking of puff pastry…my friend Norine (of Norine’s Nest) has mentioned a particular brand of puff pastry that she loved called Wewalka. I happened to see it at my grocery store in the refrigerator section (not freezer) and remembered her loving it so I decided to get some and try it.
Well…now I love it too! Seriously! It really is as great as she said. I appreciated the fact that it was refrigerated and not frozen solid. It’s also rolled up rather than folded over and creased. That made it faster to work with for me and it’s so flaky.
I’m not trying to sell it to you, just saying cause I like it and plan on trying their other products too.
Mini Fruit Pies
Look at those flaky layers and that glaze! MMM, glaze.
While having a bite of my freshly baked and cooled pocket pies, I accidentally ate one. Okay, it was two! Please don’t judge me.
Canned Pie Filled Pocket Pies
- 2 - 13.2 oz Puff Pastry Sheets (I used Wewalka)
- 21 oz Canned Pie Filling and Topping of Choice (Apple, Cherry, Peach or Blueberry)
- 1 Egg, beaten
- Flour for dusting work surface
- 1/2 c Confectioner's Sugar
- 1/2 tbs Milk (more or less as needed)
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Dust work surface with a little flour.
- Unroll puff pastry sheet then cut into four sections.
- Brush the inside outer edge with the egg wash.
- Add approximately two tablespoons of your chosen fruit filling to the center of one side of the pastry quarter sheet.
- Fold over the puff pastry to cover the fruit filling and gently press the edges to seal.
- Cut three slits across the top of the hand pie then place on the baking sheet.
- After all pies are assembled and on the baking sheet, brush the tops with the remaining egg wash.
- Bake 20-25 minutes or until golden brown on top.
- Remove from oven and allow to cool to room temperature.
- Add the milk in increments to the powdered (confectioners) sugar and stir. Use more or less milk to achieve desired consistency.
- Drizzle over fruit pies.
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Serving Size:1 pie
Amount Per Serving: Calories: 502 Total Fat: 45g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 23mg Sodium: 396mg Carbohydrates: 90g Fiber: 3g Sugar: 22g Protein: 11g