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Peach Pocket Pie With Custard Sauce




Source of Recipe


Internet


List of Ingredients




1 (9-inch) refrigerated unbaked pastry dough
3 tablespoons chopped walnuts
3 tablespoons sugar
1/2 teaspoon cinnamon
1 large peach, peeled and diced
Custard Sauce (recipe follows)


Recipe



Unfold pastry dough and place on a work surface. Cut in quarters.
Combine walnuts, sugar and cinnamon.
Sprinkle half the sugar mixture over each of 2 quarters, leaving a 1/2-inch border.
Add half of diced peaches to each of 2 quarters, leaving a 1/2-inch border.
Top with the 2 plain dough quarters.
Press edges with the tines of a fork to seal.
Cut 2 slashes in each pie for steam.
Place pies on a parchment-lined baking sheet. Bake in 350-degree oven for 25 to 30 minutes or until pastry is golden and fruit is tender. Prepare custard sauce while pies bakes.
To serve place 1 pie on each of 2 plates and spoon on warm custard sauce.
Serves 2.

Custard Sauce

1/3 cup sugar
1 cup half-and-half
2 eggs
1/4 teaspoon vanilla

Combine sugar and half-and-half in a small saucepan over low heat.
Simmer 2 minutes or until sugar dissolves.
Beat eggs in a small bowl.
Pour a small amount of the half-and-half into the eggs and beat well.
Pour egg mixture back into the saucepan.
Cook over low heat until slightly thickened, stirring frequently.
Remove from heat and stir in the vanilla.