Peach Pocket Pies

These little pies are easy to put together and can be filled with any fruit. When peaches are in season use fresh, but frozen works just as well in this recipe.

I was looking to use up the last of my lemon curd.  This recipe called for lemon zest and juice, which I replaced with lemon curd.

Lemon Curd Recipe

Combine:
1 cup fresh or frozen peeled and chopped peaches 3 Tbsp. granulated sugar 2 tsp. cornstarch 1 Tbsp. lemon curd Pinch of salt
Unroll:
1 refrigerated pie crust 1 egg, beaten Sugar for sprinkling
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper. Combine peaches, sugar, cornstarch, lemon curd and salt.
Unroll crust  and cut four circles using a 4-inch cutter. I have a gadget from Pampered Chef that is an oldy, but I still think they sell something similar. You can also just crimp with a fork.
Arrange two dough circles on prepared baking sheet.  Roll remaining dough circles to about 5 inches.
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 with gadget or fork.  Brush tops of pies with remaining egg and sprinkle with sugar.  Cut two or three slits in tops.
Bake pies until crusts are golden and filling bubbles, 25-30 minutes.

Let pies cool 10-15 minutes.  Serve warm or at room temperature.

This only makes two pies.  If you make your own crust, double or triple the filling recipe.
~Adapted from Cuisine At Home Sharing with Thursdays Treasures                     Real Housemoms                     A Peek into my Paradise