Peach Pocket Pies


Peach Pocket Pies

Before you start your siesta or repack your picnic basket, enjoy these make-ahead Peach Pocket Pies. Not only do they travel well, they’re also easy to make. It works best to use a slotted spoon to arrange the fruit on the dough, so the juices don’t weep around the edges before sealing them. Any way you slice it, they’re certain to be a delightful dessert to your feast.


two 4½-inch pies

Total Time

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Test Kitchen Tip

Purchased pie crust makes these pies so easy to make, but if you have a favorite pie crust recipe, use it.


Preheat oven to 350°. Line a baking sheet with parchment paper.

Combine peaches, 3 Tbsp. granulated sugar, cornstarch, zest, lemon juice, ginger, and salt.

Unroll crust on a lightly floured surface, then cut four circles with a 4½-inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5¼ inches in diameter.

Using a slotted spoon, place ⅓ 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 a fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three slits in tops.

Bake pies until crusts are golden and filling bubbles, 2530 minutes. Let pies cool 1015 minutes; serve warm or at room temperature.


To make sure the dough is large enough to cover the filling, roll two rounds slightly larger in diameter.


To help seal the pies, crimp the edges of the connecting top and bottom crusts with a fork.

Nutritional Facts

Nutritional Facts

Per pie

Calories: 421

% Daily Value*

Total Fat 22g 33%

Saturated Fat 9g 45%

Cholesterol 56mg 18%

Sodium 438mg 18%

Carbs 57g 19%

Fiber 1g 4%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

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