Small stuffed pies are the perfect “pocket” for your favorite flavor. You can take these flavor-filled portables with you on a workout or outdoor adventure, or they can function as a fun dessert post-workout.

Feed Zone Portables FZP Apple Two-Bite PiesSweet Two-Bite Pies

Fruit pies work well with any crust and they double as a tasty dessert. If you plan to enjoy them on a ride, use just 1–2 tablespoons of filling in each pie to limit fiber. Let the pies cool completely after baking so the filling firms up. We’ve provided a traditional pie crust recipe below, but many dough or pie crust recipes will work.

Servings: 12
Time: 15 minutes hands-on, 10–20 minutes in oven

 

Apple
2 cups diced apples (peeled)
½ cup brown sugar
2 teaspoons ground cinnamon or pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon coarse salt

Choose a firm apple like Granny Smith or Honeycrisp for best results. In the summer, substitute fresh peaches.

Blueberry
1 cup fresh blueberries
½ cup blueberry preserves
¼ cup cream cheese
sprinkle brown sugar to taste

Strawberries & Cream
2 cups fresh strawberries, sliced lengthwise
2 tablespoons strawberry preserves
¼ cup ricotta or cottage cheese

Banana Walnut
2 large bananas, diced
¼ cup finely chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon or your favorite baking spice

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TO MAKE FRUIT PIE FILLING: Mix all ingredients together in a bowl and pair with the pie crust of your choice. Use just enough dough to wrap the fruit mixture, trimming off the excess. If you use a traditional or gluten-free crust, you might find you have some dough left over.

Feed Zone Portables FZP Traditional Pie Crust

Traditional Pie Crust

Traditional pie crusts work well with any filling and can be kept frozen for weeks.

Time: 15 minutes hands-on, 30–60 minutes to chill

3 cups flour
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
2/3 cup cold unsalted butter, cut into ½-inch cubes
½ cup cold water

In a small food processor pulse together flour, salt, and cinnamon. Add butter and blend until the butter pieces are no longer visible.

Transfer the mixture to a large bowl and add cold water a little bit at a time, using a spatula to turn the dough and mix ingredients. Add more water or a bit more flour until the dough begins to take shape. Divide dough into 12 portions and pat each one into a firm ball.

Wrap and chill the dough before handling (at least 30 minutes in the freezer or 1 hour in the refrigerator).

You might have leftover dough if you are making sweet pies.

For more tasty recipes, check out Feed Zone Portables: A Cookbook of On-the-Go Food for Athletes by Biju Thomas and Allen Lim. In the Feed Zone, the menu has changed and no one can argue with the results: real food is better. Real food tastes better, digests quickly, and helps you perform at your best.

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