Name: 2 ingredient pocket pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 refrigerated pie crust; 1 jar of jam

I love a simple recipe. Especially one that turns out looking like you spent hours on it, even if it took you less than one. This is that recipe. Honestly, it took me all of 20 minutes to make these from start to finish. I was inspired by the Homemade Pop Tarts recipe in the Weelicious Lunches Cookbook. Mine would be okay for breakfast, but they also make a fairly healthy dessert. Any time I can get my kids to eat fruit instead of something sweetened with sugar, it’s a win. This dessert is made with a vegetable. With just two ingredients, I whipped up a batch of pocket pies.

Pocket pies recipe

Ingredients

1 refrigerated pie crust (I love the Immaculate Baking Co.)
1 jar of jam

Instructions

Unroll the pie crust and preheat the oven according to the box.

Using a pizza cutter or a big knife, cut the crust into 8 wedges.

Spoon about 2 tablespoons of jam onto four of the wedges. I used some ginger squash jam that I made with a surplus of squash last summer. Any kind will do and this is a great excuse to try something new. My kids will try anything if I tell them it is dessert. This jam is so good.

Take the other four wedges and place them on top of the jam. Dampen your finger with water and run it around the edges of the crust. Press them together really well. You can also smash them with a fork to make those little lines.

Place the four pocket pies on a baking sheet and poke a few holes in the top with a fork. This lets the steam out, so your pie doesn’t leak at the seams.

Bake the pocket pies according to the directions on the crust box. Check them a few minutes early. The points might brown a little faster.

I served mine at room temperature. They did not last long at all, so I can’t tell you whether they will still be good the next day.

I’ve also made Alton Brown’s pocket pie recipe, but it takes a lot more time and ingredients. I do enjoy baking from scratch, but I’m also the first to admit that I don’t have time to make everything that way.

These turned out perfect. My kids loved them. And they didn’t even care that they were eating vegetables for dessert.

Yield: Serves 4