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Our ooey-gooey warm pie pockets are the perfect dessert for pie lovers on the go. Think picnics, road trips or general snacking for your busy lifestyle. For step-by-step visual instructions, read our How to Make Pie Pockets article.
Strawberry-Lemon Pie Pockets
Combine 3/4 cup Hy-Vee strawberry pie filling, 1 teaspoon fresh lemon zest and 2 teaspoons fresh lemon juice in a small bowl. Spoon 2 tablespoons mixture in the center of 6 dough circles. Lightly moisten edges. Place remaining dough circles on filling and seal with a fork. Place pockets on parchment-lined baking pan. Lightly brush tops with a beaten Hy-Vee large egg. Slit tops with a knife. Bake at 375 degrees for 15 minutes or until golden brown. Combine 3 tablespoons Hy-Vee powdered sugar and 1/2 to 1 teaspoon water in a small bowl. Drizzle mixture over pockets; sprinkle with lemon zest. Cool on a wire rack. Serves 6.
S'Mores Pie Pockets
Spoon 2 tablespoons Hy-Vee marshmallow creme in the center of 6 dough circles. Sprinkle each with 2 teaspoons chopped Zoet milk chocolate candy bar. Lightly moisten dough. Place remaining dough circles on filling and seal with a fork. Place pockets on parchment-lined baking pan. Lightly brush a beaten Hy-Vee large egg on top; sprinkle with crushed Hy-Vee honey grams. Slit tops with a knife. Bake at 375 degrees for 15 minutes or until golden brown. Cool on a wire rack. Serves 6.
Peanut Butter and Jelly Pie Pockets
Combine 3 tablespoons Hy-Vee creamy peanut butter and 1 tablespoon Hy-Vee powdered sugar in a small bowl. Spoon 1 tablespoon peanut butter mixture and 2 teaspoons Hy-Vee grape jelly in the center of 6 dough circles. Lightly moisten dough edges. Place remaining dough circles on filling and seal with a fork. Place pockets on parchment-lined baking pan. Lightly brush tops with beaten Hy-Vee large egg and sprinkle with chopped peanuts. Slit tops with a knife. Bake at 375 degrees for 15 minutes or until golden brown. Cool. Serves 6.
Candy Bar Pie Pockets
Coarsely chop 6 snack-size Almond Joy candy bars; divide among 6 dough circles placing in center of each. Lightly moisten dough edges. Place remaining dough circles on filling and seal with a fork. Place pockets on prepared baking pan. Lightly brush tops with a beaten Hy-Vee large egg. Slit tops with a knife. Bake at 375 degrees for 15 minutes or until golden. Drizzle with melted chocolate and sprinkle with chopped almonds and toasted coconut. Cool. Serves 6.
