White House Recipe: Easy Fruit Pocket Pies

Mix fresh berries and jam on whole-wheat bread for an easy, nutritious treat.

No added sugar and hearty bread in place of flaky pastry crust make this dish a welcome dessert or a sweet breakfast. The White House uses raspberries and blueberries, but you can mix and match the berries you use to your liking.

 Serving Size: Makes 6 servings

 Cook Time

Prep: 20 minutes

Bake: 18 minutes to 20 minutes

Cool: At least 30 minutes

 Ingredients

3/4 cup fresh raspberries and/or blueberries

2 Tbsp. sugar 1/4 tsp. ground cinnamon

6 Tbsp. smashed apple jam or apple butter

12 slices soft whole grain white or soft whole wheat bread

Butter spray

 Directions

1. Preheat oven to 350°F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside.

2. For each pie, spoon 1 tablespoon of Smashed Apple Jam in the center of a bread slice. Top with 3 to 4 berries and another slice of bread. Gently press the top slice around the fruit. Trim crusts from bread using a serrated knife.

3. Using a fork, press the edges of the bread together to seal in the filling. Lightly spray the top slice of bread with some of the butter spray. Pick up each pie and, while holding in your hand, lightly brush the opposite side with butter spray. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.

4. Bake pies for 18 to 20 minutes or until bread is lightly toasted and bottoms are browned. Transfer to a cooling rack. Cool at least 30 minutes before serving. Makes 6 servings.
Happy Presidents Day!

Recipe Courtesy of Criseta Comerford, White House Executive Chef