Rum Drunk Peach Pie Pockets

One thing about being in the military environment is that you have the ability to make friends fairly easily and in many parts of the country and world for that matter.

Not only that but when you have varying interests other friends tend to recommend their friends to you! LOL! Did that just make any sense at all??

Let me try to break it down a bit more. My friend S knows that I love to cook. She has a friend, Schnookiemuffin, who loves to cook and homestead. So S introduced us through Livejournal and Facebook.

One day Schnookiemuffin posted a picture of some of the rum peaches she had just canned. I immediately had to have some. Luckily, she sent me four jars of those wonderful rum peaches!!

As soon as the peaches arrived I tore into the box and was extremely excited to have them. Then reality set in. What do I do with four jars of rum peaches??

Well, my thought was to make rum drunk peach pie. But the jars weren't enough to fill a whole pie. So I made pie pockets instead. Here's how:

Ingredients: 2 jars rum peaches (about 5 or 6 regular peaches), brown sugar, flour, salt, sugar, nutmeg and one recipe pie crust.

Start by slicing all your peaches and tossing them into a bowl.

Toss in your brown sugar, sugar, flour, salt and nutmeg.

And mix it all up.

Take your pie crust and roll it out in two large circles. Place one each on a baking sheet.

Place half of the peach mixture in the middle of each pie crust.

Fold up the edges of the crust around the peach mixture, like a little pocket.

Top with a few pats of butter.

Then throw in the oven and bake until they are a nice golden brown.

Slice them up like a pizza...serve and enjoy!

Rum Drunk Peach Pie Pockets
Adapted from The Pioneer Woman's Flat Apple Pie

Ingredients:

• 2 jars rum peaches (5 or 6 regular peaches)
• 2 Tablespoons flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1 recipe pie crust
• A few pats of butter 

Directions:

1. Preheat oven to 375 degrees F.
2. Slice rum peaches (if using regular peel and slice).
3. In large bowl mix peaches, flour, sugar, brown sugar and salt. (If using regular peaches add a Tablespoon of lemon juice and set aside about 30 minutes.
4. Roll pie crust into two large circles, place each pie crust on a separate baking sheet.
5. Place half of peach mixture on each pie crust.
6. Fold edges over peach mixture; top with pats of butter.
7. Bake in preheated 375 degree F oven for 30 to 40 minutes or until golden brown. 
8. Slice like pizza, serve and enjoy!

Grandma Wilson's Never Fail Pie Crust

Do you have someone who inspired you to cook? I do. It is my Grandma Wilson.

When I was little, me and my sisters would spend every summer at my Grandma's house in Oklahoma. We always had a blast and some of my best childhood memories are from those summers. My grandma passed away about 10 years ago and I still miss her (and her cooking) every day.

My older sister were talking on the phone recently about my Grandma's homemade pies. My sister ended up looking through my mother's recipe box and finding a few recipe cards that looked as if they had been written some time ago. One of those recipes she found was for my Grandma's never fail pie crust. I immediately ran into the kitchen to make this crust!

I don't know where the recipe originated from but I do know it is good. It's flaky and light and perfectly delicious and I want to share it with you!

The ingredients are simple! All purpose flour, salt, distilled white vinegar, vegetable shortening, and an egg. You will need a bit of water as well.

In a medium mixing bowl, whisk together the flour and salt.

Toss in your shortening...

Cut the shortening into the flour mixture with a pastry cutter.

It's supposed to look like a cornmeal consistency but it was way humid and for some reason I decided to do this right above a running dishwasher so mine was pretty moist. That's okay though. It still turned out yummy.

Put the egg in a separate bowl and beat it well.

Dump the egg into the flour and shortening mixture.

Now dump in the water and vinegar.

And mix it until it combines well into a sticky dough.

Now either separate it into 2 large or 3 small balls. Place the ball of dough (one at a time) between two pieces of parchment or wax paper.

And roll it out. If you are planning on using it later, just roll it out slightly, place it in a freezer bag and freeze.

But if you are planning on using it immediately, roll it out all the way and use as you will.

(NOTE: if preparing pie crust bake in a preheated 450 degree oven for 10 minutes)

Grandma Wilson's Never Fail Pie Crust

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup vegetable shortening (I used Crisco)
• 1 teaspoon salt
• 1 large, well beaten egg
• 1 teaspoon vinegar
• 5 Tablespoons water

Directions:

1. Whisk together flour and salt.
2. Cut in shortening with a pastry cutter until well mixed.
3. Add egg, vinegar and water; mix well to combine.
4. Roll into 2 large or 3 small pie crusts.
5. Bake in preheated 450 degree oven for 10 minutes.