Adapted from an Alton Brown Recipe Yield: enough for 10 to 15 pies
Alton’s Curried Mango or Larry’s Curried Pineapple
2 cups diced mango or pineapple
1/2 cup brown sugar
1/2 cup apple cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice
Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
For each pie place 1 to 2 tablespoons onto the center of the dough. (Follow directions in my Pocket Pie Dough Recipe to complete).
Alton’s Chocolate Filling
2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature
Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a hole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. (Follow directions in my Pocket Pie Dough Recipe to complete).
Larry’s Canned Fruit Filling
1 Large (21 oz) can of fruit pie filling (apple, peach, cherry, etc)
Pour contents of pie filling into a large food processor bowl.
Pulse briefly to rough chop the slices of fruit. (Don’t puree, as it will be too runny). Place a tablespoon of the filling onto each of the pies, then seal. (Follow directions in my Pocket Pie Dough Recipe to complete assembly and baking).