Peach Pocket Pies

This dough recipe is the best!  You can make these pocket pies with any pie ingredients that tickle your fancy.  I choose peaches because they are showing up at the farmers market and mine are slowly ripening on my trees.  Plus Peaches are one of my favorite summer fruits, I love they way they smell and taste and all they healthy goodness they give us.

DOUGH:

  • 2 1/2 cups all-purpose flour
  • 2 tabelspoons sugar
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold unsalted butter, cut into pieces
  • 6 ounces cold cream cheese, cut into pieces
  • 1/2 cup heavy cream

FILLING:

  • 5  peaches, cubed (4 cups)
  • 3/4 cup brown sugar
  • 3/4 teaspoon allspice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon cornstarch
  • 2 teaspoon lemon juice

TOPPING:

  • 1 egg, whisked
  • Caster sugar

 

To assemble dough:

Place flour, sugar and salt in a food processor.  Add butter and cream cheese and pulse 10-12 times.  Just until cough starts to come together.

Turn dough out onto plastic wrap and flatten into a rectangle.  Stick in the fridge for at least 2 hours or up to 3 days.

To assemble filling:

Add peaches, sugar, allspice and salt in a medium size pot and stir to combine.

 

Place over medium heat and stir until sugar melts.   Then add vinegar and cornstarch.  Cook for 10 minutes or until syrup is thickened.  Add lemon juice and remove from heat.

Preheat oven to 400 degrees.  Remove dough and roll out on floured surface until dough is approximately 14 x 14″ in size.  Using a sharp knife or pizza cutter trim dough 12 x 12 ” and cut 5″ squares. (this does not need to be exact, just approx.)

Place squares on a baking sheet lined with parchment paper and place 2 tablespoons of drained peach filling in the center of each square. (again amount is approx.).  Using a pastry brush, brush whisked egg along edges of each square.

Grab a corner and fold overtop of filling, pinching edges or using a fork to pinch.  Brush entire top of each pocket with egg and sprinkle, generously with caster sugar.  Cut a vent hole to allow steam to release while your pies cook.

Bake for 25 minutes.  Juices will leak out during baking.  Remove from oven when pies are golden brown on top.  Eat when cool enough to handle with a spoon full of vanilla ice cream or you can store these in the refrigerator and serve for up to 2 days.

Health Benefits of our summer peach:

Peaches contain 10 different vitamins. A large peach provides 570 international units of vitamin A, important to healthy vision, and 11.6 mg of vitamin C, an antioxidant and tissue-builder. Peaches provide lower levels of vitamins E and K, with about 6 percent of the daily value based on a 2,000-calorie diet. Vitamin E is another antioxidant, while vitamin K is essential to your body’s blood clotting capabilities. Peaches are also a source of thiamin, riboflavin, vitamin B-6, niacin, folate and pantothenic acid.

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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One Comment on “Peach Pocket Pies”

  1. Nancy
    July 24, 2012 at 9:04 am #

    Hi Amy, I have been enjoying your blog since seeing Kathy Ryan in Park City. It was so good to see her after all these years! I am in awe of your many talents. Your garden is beautiful, your photography amazing and I get such a tranquil feeling imagining your days in your yard. Thanks for sharing your many talents. I will try a few of your dishes and dream of having a garden like yours! Take care and nice to “see” you again.
    ~Nancy DeMartini

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