Peach Pocket Pies

By ezunich

Ingredients

• 2/3 cup fresh or frozen peeled and chopped peaches, thaw if frozen (4.5 oz)
• 3 tbs sugar
• 2 tsp cornstarch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• pinch of Kosher salt
• 1 refrigerated pie crust (9 inch)
• 1 egg beaten
• Sanding or granulated sugar

Preparation

Step 1

Preheat oven to 350°. Line a baking sheet with parchment paper.
Combine peaches, 3 tbs sugar, cornstarch, zest, lemon juice and salt. Unroll crust on a lightly floured surface, then cut four circles with a 4 1/2 inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 1/4 inches in diameter. Using a slotted spoon, place 1/3 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.