Monday, 1 September 2014

Country Peach Pocket Pies

Peaches are ripe and bountiful right now and I've got a box of peaches still remaining after a day of canning. Time for some creative ways to use up peaches! Not much time left, September is here and it's almost apple season! 

Like the bite marks? I forgot to take a picture before I dove in...yum. 

Country Peach Pocket Pies

Makes 6

1 1/4 cups Flour
1/4 tsp Salt
1/3 cups Regular or Butter Flavoured Shortening
1/4 cup Cold Water (more or less as needed)
1 & 1/2 cups Peaches (about 2 peaches), peeled & diced*
2 Tbsp Sugar
2 tsp Flour
pinch Nutmeg
pinch Cinnamon
pinch Salt
1/2 Tbsp Lemon Juice
Granulated or Powdered Sugar

Make pie dough with flour, salt, shortening and cold water. Mix flour and salt, then using a pastry cutter or a food processor, cut in the shortening until the mixture looks like oatmeal. Slowly add water 1 Tbsp at a time and mix with hands or pulse with processor until dough just sticks together. Do not refrigerate or use previously frozen it needs to be stretchy or it will break. Roll out dough on a floured surface and cut 5" circles or use a hand-pie maker to make the pie crust. .

Combine Peaches, sugar, flour, seasonings and lemon juice in a separate bowl.

Add 1 heaping Tbsp of filling in the centre of each pastry circles and fold outside edges together. Crimp edges together to seal or use a hand-pie maker. Brush milk on both sides to help dough brown nicely. Bake in a 375F oven for 15 minutes or until crust is nicely browned.

Dust with sugar and let them cool about 10 minutes before serving (the filling can be really hot!). Great with a big dollop of whip cream or ice cream.

Perfect sunny afternoon dessert.


*to peel fresh peaches, immerse them in a pot of boiling water for about 60 seconds until the skins start to crack. Place the hot peaches into a bowl of ice water and let them cool for about a minute, then rub the skins off. Voila...skinned peaches. Cut as needed for preserving or fresh peach recipes.

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