Pocket pies

Yield: 4 pies

Measure Ingredient
¾ cup Whole wheat flour
⅓ cup All-purpose flour
2 tablespoons Toasted wheat germ
¼ teaspoon Salt
⅛ teaspoon Ground cinnamon
⅓ cup Shortening
3 tablespoons Cold milk; up to 4 tb
1 large Apple OR
2 mediums Peaches or pears
2 tablespoons Brown sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
2 tablespoons Butter or margarine
\N \N Milk
\N \N Sugar (optional)

In a mixing bowl stir together whole wheat flour, all-purpose flour, wheat germ, salt and cinnamon.

Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the milk over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat till all is moistened.

On a lightly floured surface roll dough into an 11-inch square. Cut into four 5½-inch squares.

Remove and discard core or pit from fruit. Peel and chop fruit.

Place ¼ of the fruit on half of each square of dough.

In a small bowl stir together brown sugar, cinnamon, and nutmeg.

Sprinkle over fruit. Dot with some of the butter.

Moisten edges of squares with a little milk. Shape into rectangles by folding squares in half over fruit mixture. With the tines of a fork, press edges to seal.

Place on an ungreased baking sheet and make small slashes to allow steam to escape. Brush with milk and sprinkle with additional sugar, if desired. Bake in a 375F oven for 14 to 18 minutes or till brown on edges. Transfer to a wire rack. Serve warm or cool.

from Better Homes and Gardens "Super Snacks" "Sweet Somethings" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 21 Jun 94 Submitted By GAIL SHIPP On 07-14-95

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