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
- 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.
