Saturday, June 6, 2015

RECIPE :: Peach Pie Pockets

pie pockets, peaches, how to make a peach pie, perfect pie dough

Peachy Keen

Hello! Kimberley here and as summer approaches, the farmer's market brings beautiful local fruit. In anticipation of peach season, I couldn't resist making these little Peach Pie Pockets with my kids. A perfect summer treat that's easy to make with the kids. It all starts with perfect pie dough, and then fresh peaches (or other in season fruit), and a simple technique to make perfect pie pockets every time. Experiment and let me know how they turn out!

Peach Pie Pockets

(makes approx 12, depending on size of cutter)

Perfect Pie Dough

- 3 cups all purpose flour

- 1 teaspoon salt

- 1 Tablespoon sugar

- 1 1/2 sticks cold unsalted butter, cut into 1 inch pieces

- 1/2 - 3/4 cups ice cold water

- heavy cream for brushing on pastry

- blend dry ingredients in food processor or large mixing bowl

- add cold butter and blend to crumb texture (or cut in using two knives or hand pastry blender)

- slowly add ice cold water until dough comes together; do not allow it to get sticky

- turn dough onto lightly floured surface and make two rounds, approx 1 inch thick

- wrap in plastic wrap and place in fridge while making filling

peaches, plate of peaches, fresh peaches, peach pie recipe


- 4 ripe peaches (or 2 cups any fresh fruit that works well for pies, such as blueberries), peeled and cut into 1 inch pieces

- 2 Tablespoons corn starch

- 1/4 to 1/2 cup sugar (depending on sweetness of fruit)

- 2 Tablespoons butter, melted

- juice of half a lemon

- in a medium bowl, mix all ingredients together and let sit at room temperature


- preheat oven to 375 degrees
- line two baking sheets with Silpats or parchment paper
- roll one round of dough onto a lightly floured surface to 1/4 inch thick and 
cut with round or square pastry cutter (I used a 4 inch cutter), in even numbers
- place bottom pastry pieces on baking sheet, 2 inches apart, and brush edges 
with heavy cream
- place 1 to 2 Tablespoons filling in centre of pastry
- place lid pastry on top

- crimp edges with a fork and brush tops with cream, slice 3 vents in top of pastry
- repeat with remaining round of dough (depending on the size you make you may have a little bit of leftover dough)

- chill pies in freezer for 15 minutes
- bake for 15-20 minutes, until golden brown
- cool on wire rack before serving; these are very hot inside so be sure to cool before serving
- serve with whipped cream or ice cream or wrapped in a small parchment paper wrapper


peach pie pockets, how to bake a peach pie, fresh peaches

Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well. 

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley


let me know you were here . . .