Peachy Earl Pockets

29 Aug

There is nothing quite like a pocket of peachy goodness…am I right? Especially when that pocket is made of butter and sugar and all that fun stuff. Let’s be real: any kind of food item that relies on butter and sugar is good in my books.

The awesome thing about pie pockets is that you don’t have to worry about the messy awkwardness of sharing. Grab your own, fool! A personal pie. Portable, at that. Although…funny story about these pies and being portable…I don’t recommend trying to bring them along to work if you’re riding a bicycle. I baked them fresh one morning and proudly rode to work. I was strutting around (cycling around) just knowing what was inside my carry bag. Or did I know? Upon my arrival, I discovered that they had been crushed. Crushed peach pie morsels! At that point…sharing was indeed a little awkward. Most people never ventured into the container of pie rubble. Their loss. I gobbled most of it up myself.

What I’m trying to say is…make these…just don’t pull a Fabi. Keep them flat and safe. I do recommend eating them fresh though, as the dough is delicate and smooth, but it tends to lose it’s texture as the days go by.

Oh…and I did indeed throw a few generous teaspoons of ground loose leaf Earl Grey tea in there. How could I not?

Peachy Earl Pockets

Dough

adapted from the Loveless Cafe

2 cups all purpose flour

1/2 icing sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup butter (6oz)

2 egg yolks

2 tbsp cold milk

Place the flour, sugar, baking powder and salt in a food processor and pulse briefly to mix.

Add the butter and pulse until it is cut in and resembles coarse meal.

Add the egg yolks and milk and process until the dough is smooth and evenly moistened. Remove from processor and form into two disks, wrap well and chill for at least 30 minutes before working with it.

Filling

2 large peaches, diced

1 tbsp cornstarch

2 tbsp sugar

1 tsp vanilla

2 tsp chopped loose leaf Earl Grey tea (optional)

Roll out the dough, and cut into 6 rounds per disk. Place a spoonful of filling in the middle and fold the dough over, pressing the edges with a fork. Place on a baking sheet and poke a fork in the top to allow air to escape. Brush with milk and sprinkle with sugar, then bake at 375 F until they are golden brown.

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One Response to “Peachy Earl Pockets”

  1. R Taylor August 31, 2012 at 1:06 pm #

    This is a simple but yummy treat to make for my kids. I’ll be making these as a surprise for them. I bet this would be their new favorite!

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