Blackberry Peach Pocket Pies

For pie crust:
Prepare Ree Drummond’s Perfect Pie Crust recipe using the ingredients listed. Here are the directions directly from Ree’s recipe: In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add cold water, white vinegar and salt. Stir together gently until all of the ingredients are incorporated.

For the pocket pie filling:
Peel peaches with a paring knife and discard skins. Halve the peaches, remove the seed and dice fruit into chunks.

In small sauce pan on medium high heat, stir together peaches, sugar and vanilla. Stir occasionally and allow to bubble. Let bubble for 20 minutes, stirring frequently and allowing the excess moisture to evaporate. When reduced, turn off heat and set aside to cool.

For the final assembly:
Preheat oven to 350ºF.

Roll out pie dough on a floured surface until it is approximately 1/4-1/3-inch thick. Cut into 6-inch rounds, re-rolling dough and continue to cut out rounds until all of the dough is utilized. Place rounds onto a heavy duty nonstick pan.

Spoon 2-3 tablespoons of reduced peaches onto one half of each round. Top peaches with 4-6 blackberries. Fold the other half of the dough over the fruit to create a half-moon shape. Seal dough by pressing down the edges with a fork.

Brush each pie with a whisked egg for an egg wash. Poke holes into the tops of pies to allow to vent.

Bake at 350ºF for 20-25 minutes, or until pies are golden brown.