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.

The Red Haven peaches we have in the store in Belleville and Sappington, St. Louis are AMAZING! They are so sweet, there is no need to add sugar to a big bowl of freshly sliced peaches. My family has been eating them every night at dinner and they are just divine.

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.

Ingredients

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

Instructions

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.