Author Laura Doerr with Ways to my Heart
Servings 8 pie pockets
For the crust
1 2/3 cups all-purpose flour plus extra for dusting
1 tbsp sugar
1 tsp salt
2 sticks unsalted butter cold, cubed
1/2 cup cold water
For the peach filling
4-6 peaches peeled, chopped
1/4 cup tapioca flour
1/4 cup sugar
1/2 tsp cinnamon
Egg wash & topping
1 egg lightly beaten
splash water or milk
1 tbsp sugar
1/2 tbsp cinnamon
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, and salt. Add in the cold, cubed butter and toss to coat the butter cubes in the flour. Using your fingers, smash each butter cube flat. Stir in the cold water just until the dough comes together. Divide dough into 2 equal parts. Chill in the fridge while you make the peach filling.
3. In a medium bowl combine the peeled and sliced peaches, tapioca flour, sugar, cinnamon, and salt.
4. Flour a large flat work surface. Roll out one of the dough balls into about a 9 inch circle, use extra flour to avoid sticking to the surface and rolling pin. Slice in half vertically, and again horizontally so you end up with 4 equal triangles. Using a 1/4 cup, scoop filling onto each quarter. Fold each triangle over the filling and seal the edges well to prevent filling from leaking. Place on parchment lined baking sheet. Repeat with second dough ball.
5. Pierce each pie pocket 2-3 times on top with a fork to help steam escape.
6. In a small bowl combine egg and splash of water or milk. Brush egg wash over each of the pie pockets, this will help them to brown. In another small bowl, combine the cinnamon and sugar, and sprinkle over each pie pocket. Bake for 20-25 minutes or until golden brown and crisp on the top.
7. Cool slightly, and serve with vanilla ice cream, or can be served at room temperature. Store in a covered container.
The number of peaches you need will depend on how big they are. You'll want at least 1/4 cup of peaches per pie pocket.