Before you start your siesta or repack your picnic basket, enjoy these make-ahead Peach Pocket Pies. Not only do they travel well, they’re also easy to make. It works best to use a slotted spoon to arrange the fruit on the dough, so the juices don’t weep around the edges before sealing them. Any way you slice it, they’re certain to be a delightful dessert to your feast.
Peach Pocket Pies
- ⅔ cup Fresh or frozen peeled and chopped peaches, thawed if frozen (4.5 oz.)
- 3 tbsp. Granulated sugar
- 2 tsp. Cornstarch
- 1 tsp. Minced lemon zest
- 1 tsp. Fresh lemon juice
- ½ tsp. Grated fresh ginger
- Pinch of kosher salt
- 1 Purchased refrigerated pie crust, such as Pillsbury (9-inch)
- 1 Egg,
- beatenSanding or granulated sugar
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Combine peaches, 3 Tbsp. granulated sugar, cornstarch, zest, lemon juice, ginger, and salt.
- Unroll crust on a lightly floured surface, then cut four circles with a 4½-inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5¼ inches in diameter.
- Using a slotted spoon, place ⅓ cup filling on the centers of dough circles on baking sheet. Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp edges with a fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three slits in tops.
- Bake pies until crusts are golden and filling bubbles, 25–30 minutes. Let pies cool 10–15 minutes; serve warm or at room temperature.
1 servings per container
- Amount Per ServingCalories421
- % Daily Value *
- Total Fat
- Saturated Fat 9g 45%
- Cholesterol 56mg 19%
- Sodium 438mg 19%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.