Sweet Cherry Pocket Pies

Sweet cherry pie filling baked into pocket pies made with Country White Bread and coated with cinnamon and sugar.


Cherry Pie Filling
  • 1/3 C. Apple Butter
  • 1 Tbsp. Fresh Lemon Zest
  • 2 Tbsp. Fresh Lemon Juice, or to taste
  • 2 C. Sweet Cherries, fresh or frozen
  • Cherry Pie Filling (see above)
  • 12 slices Canyon Bakehouse Country White Bread, crusts cut away
  • 1 Egg, whisked
  • Cooking spray
  • 3 Tbsp. 1:1 Cinnamon and Sugar Blend


  1. Make the fruit compote. In a small saucepan, combine the apple butter, lemon juice and zest. Bring to a low boil over medium heat.
  2. Add the fruit and return to a boil. Reduce the heat and simmer for 5 minutes.
  3. Turn off the heat and allow the mixture to rest for 10 minutes before transferring to a glass or metal bowl. Chill for 1 hour.
  4. Preheat the oven to 350 degrees and line a baking sheet with foil.
  5. Using a rolling pin, roll each crustless slice of bread to a thickness of ¼ inch.
  6. Spoon 1 tablespoon of cherry pie filling in the center of each rolled bread slice.
  7. Bruch the perimeter of the bread with whisked egg and top with another slice of rolled bread.
  8. Press the edges of the bread slices together and crimp lightly with a fork. Using a chef’s knife, trim the edges.
  9. Place each pie on the prepared baking sheet. Coat both sides thinly with cooking spray and sprinkle with the cinnamon and sugar blend.
  10. Bake the pies for 20 minutes, until fully browned on top. Transfer them to a rack and allow them to cool for 20 minutes before serving.


Difficulty: Easy

Prep: 20 min

Bake: 20 min