Cherry Pie Pockets

Cherry Pie Pockets

February 20: National Cherry Pie Day

As a teen (with great metabolism), Highlander would eat Hostess cherry pies during class breaks. Those pocket-sized snacks cost only a quarter back in the 1970s (currently they are about $1.50!). Now in his golden age, Highlander occasionally gets nostalgic for something similar—homemade cherry pie pockets. These cute but caloric confections can be created “as easy as pie” by using a mini lattice pie press from Williams-Sonoma (a $10 toy for Islander), refrigerated pie dough and canned cherry pie filling. Cherry pie pockets are perfect for snacktime and on National Cherry Pie Day.

Hostess Cherry Pie


(Inspired by Williams-Sonoma)


  • 1 package refrigerated pie dough, thawed
  • 1 can cherry pie filling
  • 1 egg, beaten with a tablespoon of water
  • raw or turbinado sugar (we used Sugar in the Raw from Maui)


Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the cherry pie filling in the middle of the dough.

Cherry Pie Pockets

Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Cherry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and cherry pie filling. Freeze all pocket pies for at least half an hour. Remove from the freezer and brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the cherry pie pockets cool completely on a wire rack.

Cherry Pie Pockets


  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, brush the sides and tops with egg wash and seal the edges by pressing down with the tines of a fork. Cut a few slits on the top as vents. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • February is also National Cherry Month. Search our blog for more recipes containing cherries.