RECIPE :: Peach Pie Pockets

   

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

Filling

- 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

Baking

- 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

Enjoy!

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

facebook | twitter  | blog/website | pinterest

RECIPE :: Apple Pie in a Jar

      

Easy Apple Pie in a Jar Recipe
by Kimberley 

 

Who doesn't love apple pie? I think pretty much everyone LOVES apple pie. And it is a staple at family gatherings and holidays. I always bring a dessert to a party and, as you know, I am a little obsessed with putting food in jars. So... I had to come up with a way to make a quick and easy apple pie in a jar that you could take to a party or serve at your next get-together. 

You do not need to be an accomplished baker to pull this off. In fact, it is so easy but so impressive that your guests will love it!

This recipe makes 4 jars, but you can easily double or triple to make lots for a party.

Supplies and Ingredients:

4 glass jars (or you can use ramekins, dessert bowls, drinking glasses)

1 sheet of frozen puff pastry

1 can of apple pie filling (or 1 cup homemade)

1/2 stick of melted butter

4 Tablespoons of sugar

1/2 cup whipped cream or 4 small scoops of vanilla ice cream (optional)

To prepare:

-gather your jars and ensure they are clean and dry

-defrost one sheet of frozen puff pastry

-preheat oven to 375 degrees and line a baking sheet with a Silpat or parchment paper

-roll out puff pastry on a lightly floured counter until it is 8 x 11 inches approximately

-brush surface with 2/3 of your melted butter, sprinkle with 3 Tablespoons sugar

-roll dough starting on a long side until completely rolled up

-slice crosswise into 12 slices

-roll each slice flat until about 2 inches in diameter and place on baking sheet; brush with remaining melted butter and sprinkle with sugar

-bake for approximately 30 minutes or until lightly brown and flaky

-remove from oven and allow to cool on a wire rack

-open can of filling

-place one pastry in bottom of jar, top with a scoop of apple pie filling; repeat with pastry, filling, pastry

-assemble remaining jars

-cover lightly with plastic wrap until ready to serve

-serve with whipped cream or ice cream, if desired

Enjoy!

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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

facebook | twitter  | blog/website | pinterest