Cinnamon Peach Pie Pockets

I love peach season. Every year I get a crate, or at least a partial crate of fresh picked and shipped Colorado peaches from a fundraiser that a church in my home town puts on. They’re seriously the best peaches…just something about them…so ripe and juicy, they’re addicting! I get so many because they’re so great on their own, but I need enough to make my baked goods too! And if there are any extras getting too close to overly ripe, I try and freeze them, but honestly that rarely happens because they get eaten up!

These peach pie pockets are basically a hand held fresh baked pie. Flakey, buttery, cinnamon sugar crust, filled with fresh sweet peachy goodness. Amazing warm out of the oven with vanilla bean ice cream, or great at room temperature eaten with your hands!

Have one for breakfast, no judgments.

5 from 1 vote

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Cinnamon Peach Pie Pockets

Servings 8 pie pockets

Author Laura Doerr

Ingredients

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
• pinch salt

Egg wash & topping

• 1 egg lightly beaten
• splash water or milk
• 1 tbsp sugar
• 1/2 tbsp cinnamon

Instructions

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.

Recipe Notes

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.