Peach season is here! You know what that means... PEACH PIE! Here is a fun twist on a classic that I think is well worth some time in the kitchen this summer; fresh, tangy, and delicious. Everything I want in a summer dessert. All it is needs is a little vanilla ice cream...
Peach and Basil Hand Pies
Time: 2 Hours
Active Time: 45 Minutes
Servings: 12-16 Hand Pies
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
Turbinado Sugar
For Filling
4 Ripe Peaches
1/4 Cup Sugar
1 tsp Cornstarch
1 tsp Vanilla
1 Tbsp Basil (torn)
Directions:
Time: 2 Hours
Active Time: 45 Minutes
Servings: 12-16 Hand Pies
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
Turbinado Sugar
For Filling
4 Ripe Peaches
1/4 Cup Sugar
1 tsp Cornstarch
1 tsp Vanilla
1 Tbsp Basil (torn)
Directions:
1. In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter, and mix until the butter is pea sized.
2. Add one egg and mix until combined.
3. Add the milk one tablespoon at a time and mix until most of the dough comes together, but you still see pieces of butter.
4. Wrap the dough in plastic wrap and chill for at least an hour.
5. Meanwhile, slice the peaches into large chunks and put them in a small saucepan with sugar, cornstarch, vanilla and basil and simmer on low heat until the peaches soften.
6. Preheat your oven at 350, and place parchment paper on a baking sheet.
5. Meanwhile, slice the peaches into large chunks and put them in a small saucepan with sugar, cornstarch, vanilla and basil and simmer on low heat until the peaches soften.
6. Preheat your oven at 350, and place parchment paper on a baking sheet.
7. Roll the cold dough out on a very well floured surface to an 1/8 of an inch. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick.
8. Cut the dough 3 inch rounds - use a cookie cutter or a wide mouthed glass.
9. Place the the dough onto the parchment lined cookies sheets.
10. Make a small well in every other round and fill with a large dollop of peach filling - approx 1 1/2 Tbsps.
11. Take another dough round and stretch it slightly before you put it over the piece with the filling.
12. Press the edges firmly with your thumb and close all the way around, and use a knife and cut and X in the center.
13. Egg wash the top and sprinkle turbinado sugar on top.
14. Place the hand pies in the oven for 17-20 minutes, or until the the edges and bottom are golden brown.
15. Allow the pies to cool and serve warm with basil chiffonade on top, or place in an airtight container and serve within 3 days.
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