featured-images-27I had yet more peaches sitting around and was craving something rustic and homey, so I decided to make little pocket peach pies. I made two different versions and this is the second and vastly superior version. It hearkens from a blog called Family Kitchen. The pies are sweet, but not too sweet and are good for many things such as dessert, breakfast and anytime snacks! As a bonus, all that peachy goodness is wrapped up in a neat little pocket so it’s super portable!

 

crust ingredients

Pastry:

3 C Flour
1/4 tsp Salt
1 1/2 sticks Butter
5 tbsp Ice Water
1 large egg
1 egg yolk, mixed with 1 to 2 tbsp water

 

crust ingredients

 

 

Filling:

4-5 peaches, diced
1/2 C sugar
1/4 C water
1 tbsp bourbon
1 tbsp butter
1/4 C cream

 

crumbly

 

First make the pastry: combine the flour and salt. Add the butter (very cold) and use a food processor or your fingers to combine the butter and the flour mixture until it has a crumbly sandy texture.

Add 4-5 tbsp of ice water and mix until the dough just comes together. You can add a tiny but more water if necessary. Wrap the dough in saran wrap and put in the fridge for 30 minutes.

 

caramel

 

 

Combine the water and sugar in a pot over med-high heat and stir until the water is dissolved. Turn the heat down a bit and let cook until it turns caramel colored. Stir in the butter and cream.

 

 

filling

 

 

Add the bourbon and the fruit of one diced peach. Cook for another 10 minutes or so and then remove from the heat and stir in the rest of the diced peaches.

 

 

rounds

 

Preheat the oven to 400 degrees F.

 

Take the dough out of the fridge and roll it out on a floured surface until it is about 1/3 inch thick. Use a cookie cutter to cut out 2.5 to 3 inch rounds.

rolled out

 

 

Roll out each round as thin as you can and then place about 2 tbsps of peach filling in the center of the round.

crimped

 

Beat an egg with 1 to 2 tbsps of water and brush the edges of the dough. Fold the dough over and press the edges together. Also press on the top lightly to distribute the filling inside. Crimp the edges together by rolling the tines of a fork onto the edges. Return the tray to the fridge to rest for a few minutes. When you are ready to cook, brush the pastry with the egg/water mixture and then cook for approximately 20 – 25 minutes.

baked 2

 

 

When finished cooking, remove to a cooling rack. Once the pies have cooled enough so that your fingers and mouths don’t get burned, enjoy. I fully support eating these with your fingers rather than with a knife and fork. In fact, I would be disappointed if you did use a knife and fork.

 

 

Pocket Peach Pies
 
Recipe By:
Ingredients
  • Pastry:
  • 3 C Flour
  • ¼ tsp Salt
  • 1½ sticks Butter
  • 5 tbsp Ice Water
  • 1 large egg
  • 1 egg yolk, mixed with 1 to 2 tbsp water
  • Filling:
  • 4-5 peaches, diced
  • ½ C sugar
  • ¼ C water
  • 1 tbsp bourbon
  • 1 tbsp butter
  • ¼ C cream
Instructions
  1. First make the pastry: combine the flour and salt. Add the butter (very cold) and use a food processor or your fingers to combine the butter and the flour mixture until it has a crumbly sandy texture.
  2. Add 4-5 tbsp of ice water and mix until the dough just comes together. You can add a tiny but more water if necessary. Wrap the dough in saran wrap and put in the fridge for 30 minutes.
  3. Combine the water and sugar in a pot over med-high heat and stir until the water is dissolved. Turn the heat down a bit and let cook until it turns caramel colored. Stir in the butter and cream.
  4. Add the bourbon and the fruit of one diced peach. Cook for another 10 minutes or so and then remove from the heat and stir in the rest of the diced peaches.
  5. Preheat the oven to 400 degrees F.
  6. Take the dough out of the fridge and roll it out on a floured surface until it is about ⅓ inch thick. Use a cookie cutter to cut out 2.5 to 3 inch rounds.
  7. Roll out each round as thin as you can and then place about 2 tbsps of peach filling in the center of the round.
  8. Beat an egg with 1 to 2 tbsps of water and brush the edges of the dough. Fold the dough over and press the edges together. Also press on the top lightly to distribute the filling inside. Crimp the edges together by rolling the tines of a fork onto the edges. Return the tray to the fridge to rest for a few minutes. When you are ready to cook, brush the pastry with the egg/water mixture and then cook for approximately 20 - 25 minutes.
  9. When finished cooking, remove to a cooling rack. Once the pies have cooled enough so that your fingers and mouths don't get burned, enjoy.