Peach Hand Pies

My daughter, Kelsey, spotted these on Foodgawker and she thought they were so cute we had to try them. They are as delicious as they are cute.  We strongly recommend you check out the blog {local milk}. Her photography is much better than mine and her recipes are far more sophisticated.

We adapted the recipe to suit us. The basil made for an interesting twist to peach pie.

1 recipe pie crust (1/2 recipe foolproof pie crust)

2 cups diced peaches (about 2 peaches)
2 Tbsp packed finely chopped basil
pinch of salt
1/4 cup of honey
squeeze of a lemon wedge
1 Tbsp cornstarch

1 egg, lightly beaten for wash
Sugar for sprinkling (we used turbinado)

Heat oven to 425° F.

Mix all of the ingredients except the cornstarch in a bowl.  Let sit 15 minutes.

Pour a spoonful of the peach liquid into the cornstarch and mix well. Stir this back into the peaches.

Roll out half the pie crust to 1/8″ thickness. Using a cookie/biscuit cutter, cut out dough. Place shapes on a baking sheet lined with parchment. Put the baking sheet in the freezer or other cool place and roll out the second piece of dough. Cut enough shapes to top the already cut shapes.

Pull the first baking sheet from the freezer. Place a small amount of peaches (about 1 tablespoon for a 4″ circle) in the center of each piece of dough.

Brush the edge of the dough with water. Top with another cut out piece of dough and press the edges tightly to seal. Brush the tops with egg wash and sprinkle with sugar.

Bake at 450F for 5 minutes then reduce the temperature to 350F and bake another 10-15 minutes until lightly browned.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s