The Guernsey Literary & Potato Peel Society | Raspberry Pocket Pies
This book. How is this the first time I’m reading it? So many people have recommended it to me, if that was you, THANK youuuuuu! For a full book review, check out Cheri’s post here.
“Dear Juliet,
My raspberries have come in with a vengeance... Would you and Kit like to come for tea (pie) this afternoon?
Love, Amelia”
With raspberry pie on the brain and raspberries very out of season for this Canadian, I was inspired to make pastry pockets filled with raspberry jam.
My favorite way to make these cute little pies is filled with a freezer jam as I find it the most reminiscent of fresh berries.
Rasperry Pocket Pie
For the pie dough recipe, I used Crazy for Crusts recipe here.
Ingredients
9 Tbsp raspberry jam
1 cup icing sugar
1.5 Tbsp oat milk
pinch of salt
sprinkles
Directions
Split the pie dough into 2 equal pieces and chill for 1h. Preheat the oven to 375ºF.
Lightly flour your work surface and rolling pin. Roll out one piece of the dough until it is ⅛ inch thick. Cut out 6 rectangles measuring 3x5”, re-rolling the scraps if needed to make 6. Use a ruler or stencil to make this easier. I find it easiest to cut out a cardboard or parchment paper stencil and then cut the dough around that. Place the pie dough rectangles on a cookie sheet. Put 1.5 Tbsp of jam in the center of each rectangle. Place the cookie sheet in the fridge, uncovered. Roll out the second piece of pie dough and cut 6 more rectangles.
Place the pie dough rectangles on top of the pie dough with jam, creating a pocket. Use a fork to press and seal the edges all the way around the pocket. Poke about 6 holes into the top layer of pie dough to allow steam to escape.
Bake for 15 min, or until lightly golden brown. Remove pocket pies from cookie sheet and cool on a wire rack.
While the pies are cooling, make the icing. In a medium sized bowl, whisk icing sugar, oat milk and a pinch of salt into a thick glaze, adding more milk or icing sugar as needed to get the right consistency.
When pocket pies are fully cooled, spread the icing over top. Decorate with sprinkles if you like. The icing takes approximately 1 hour to set. Enjoy the pocket pies! These pies are best enjoyed on the day they are made but, to store for a day or two, place in a container (do not stack) and cover very loosely
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
