Peaches N' Cream Pie Pocket
This week has been just PEACHY at Eckert’s! We are opening Pick-Your-Own Red Haven peaches very soon. Click here for crop availability.
I was testing a new recipe this week for a play date the kids have this Friday. Both of the kids will be inviting friends over to pick peaches and I wanted to have a simple recipe for them to bake when we get back to the house. This recipe is fun because it gives kids a chance to make their own dessert.
Have you heard of a soft-skin peeler? It looks just like a potato peeler but it has teeth. The teeth grip the skin of the peach without compromising any of the sweet peach flesh. I will have the kids (carefully) peel their own peaches for this recipe. I think they will like the idea of filling the pie and then “painting” the crust with egg white.
4 Eckert’s frozen humble pie dough rounds
1 large egg, separated
3 oz cream cheese, softened at room temperature
3 Tbs. + 1 tsp. granulated sugar
3 large peaches, peeled and sliced
Preheat oven to 400 degrees. Thaw humble pie rounds at room temperature for 15-20 minutes. In a medium bowl, combine the egg yolk, cream cheese and 3 tablespoons of sugar. Mix well. Divide mixture between 4 dough rounds and spread on one half of each round. Arrange peach slices on top of the cream cheese mixture. Fold over dough and pinch closed. Place pie pockets on a parchment lined baking sheet. Brush top crust with egg white and sprinkle remaining 1 teaspoon of sugar on tops. Bake 16-18 minutes or until crusts are nicely browned. Makes 4 pockets.