Peach Pocket Pies

By ezunich

Ingredients

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen)
• 3 tbs sugar
• 2 tsp cornstarch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• Pinch of Kosher salt
• 1 purchased refrigerated pie crust
• 1 egg, beaten
• granulated sugar

Preparation

Step 1

Preheat 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 flour 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 center 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 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; serve warm or at room temperature.