These pocket pies are adorable. Seriously, look at them, adorable! Plus, its an individual serving of pie. Who doesn’t love getting their own pie?! And by switching only one ingredient they can be vegan or not vegan – and it tastes exactly the same, both ways. Everybody wins! (Don’t you love it when that happens?)
These came about because after I made all my weekly recipes using my farmers market finds, I had a bunch of plums and pears left over. Normal people would just eat the fruit… I see fruit and I think: pie! This is especially frustrating for me because I love making pie. I spent an entire semester of law school baking different pies on the weekends to relax. However, my boyfriend – he’s not into desserts. Crazy, I know. So if desserts are made, I have to eat all of them. I cannot eat a whole pie. I mean I can, but that doesn’t mean I should. Then I thought, pocket pies! Individual servings! I know mathematically it works out to the same amount of pie but somehow it just seems smaller… doesn’t it? Either way, yum.
Have you ever mixed plums and pears before? I hadn’t. But boy oh boy, is it good! The plums are sweet and juicy, and the pears are bright and crisp, and when you add crumby cinnamon pie goodness to it? Heavenly. I didn’t even try adding a scoop of ice cream to it…. which is probably a good thing because with the cold weather coming i’ve been running less and my jeans are starting to get a wee bit snug.
The trick to pocket pies is to roll out the crust thinner than you normally would- not so thin that it breaks apart when you put it over the fruit, but thinner than the standard measure on a rolling pin. Otherwise the ratio of pie to fruit is totally disproportionate and you are getting too much pie crust in every bite and not enough fruit.
And the pie crust? It packs its own flavor punch, with cinnamon, nutmeg and cloves mixed right into the dough. You’ll wonder why you’ve never tried this before. And, if you have, you are pretty awesome in my book.
- 2 1/2 cups White Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cloves
- Pinch of Salt
- 2 sticks Vegan Butter (like Earth Balance Butter Sticks)
- 2 tablespoons Ice Water
- 3 Plums
- 4 Seckel Pears (or 2 regular pears)
- 1 tablespoon Organic Sugar
- 1/2 tablespoon Lemon Juice
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- In a stand mixer using a paddler, mix the first 5 ingredients until blended. While mixing on low, add vegan butter one pat at a time. When blended add ice water a little at a time until dough comes together. Do not add so much that dough becomes sticky. Wrap the dough in cellophane and put in the fridge for an hour or the freezer for half an hour.
- While the dough is firming, slice pears and plums and put pieces in a bowl with sugar, lemon juice, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg, and let sit, allowing excess liquid to collect at the bottom.
- When dough is firm, preheat over to 375, and place dough on a floured surface, and coat your rolling pin in flour. Roll dough out into approximately 5 inch wide circles, slightly thinner than the standard measure on the rolling pin. Place a large spoonful of fruit on the center of one of the dough circles. Using your fingers thin out the edges of top piece of dough making the top circle larger. Place it over the fruit, using the excess fruit juice from the bowl to seal the edges and a form to crimp the trim. Use the fruit juice to smooth out any cracks in the top of the pies surface. Using a knife cut a small X in the top of the pie, and using tooth pick poke 4 small holes in the corners of the X.
- Bake for 30 minutes.