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.
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.
Time: 15 minutes hands-on, 10–20 minutes in oven
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.
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
2 large bananas, diced
¼ cup finely chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon or your favorite baking spice
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.
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.