Oh, yum!

I love to bake but pies have never really been a passion of mine, then I watched a few episodes of Martha Stewart and may have a little obsession.....

The thought of making pie crust never crossed my mind before Martha came along. I would only bake a pie once a year come apple picking season and that most definitely included my trusty friend the pre-made pie crust. Then Martha came along and introduced me to her Pate Brisee (or pie dough for us plain folks). Not only is this dough so incredibly easy if you have a food processor but it blows any store bought pie crust out of the water.

Since the discovery of this amazing yumminess I have made apple pies, apple turnovers and apple tarts. I was getting a little sick of all the apples so I tried something new this week. Over the summer I had the most amazing cherry pie ever, thank you Suzanne! Of course I could never match that so instead of baking a pie I went for teeny tiny cherry pie pockets.

My Teeny Tiny Cherry Pie Pockets

a batch of Martha Stewart's Pate Brisee
1 can cherry pie filling
1 egg beaten
sugar for sprinkling

Roll out dough to about an 1/8 inch thick. Cut out circles with a 3-inch cookie cutter (or any other size you have).

Spoon cherry pie filling onto the center of each circle. If you are using a 3-inch circle you can fit one single cherry in each pocket.

Fold circle in half to form a half moon shape and press along the seam with a fork.

Arrange pockets on an ungreased baking sheet (there is plenty of butter in the crust to keep them from sticking!). Brush the pockets little with an egg wash and then sprinkle with a bit of sugar.

Bake at 350F for about 10 minutes or until golden brown.

YUMMMM!!!
If you haven't tried Martha's pie dough yet you must and you will never turn back!