Peach Pocket Pies

Peach Pocket Pies

From: Cuisine at Home. Issue No. 99
Makes: Two  4 1/2 inch pies.
Total Time: 50 minutes
Nutrition: per pie: 421 cal; 22g fat; 57g carbs; 1 g fiber; 5g protein

Ingredients:

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen) 4.5 oz
• 3 tbs sugar
• 2 tsp corn starch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp grated fresh ginger
• pinch of salt
• 1 purchased refrigerated pie crust
• 1 egg beaten

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine peaches, sugar, corn starch, zest, juice, ginger and salt.
3. Unroll crust on a lightly floured surface, then cut for 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 inch in diameter.
4. 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 fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three small slits in tops.
5. Bake pies until crusts are golden and filling bubbles, 25 to 30 minutes. Let pies cool 10-15 minutes; serve warm or at room temperature.