Sometimes all you need is just a little bit of pie. Pie that can be held in the hand and eaten on the go, at a picnic or just taking a walk. We’ve reached that glorious time that arrives each summer when fruit is plentiful and your “big” decision is which fruit should you get for your dessert. Peaches definitely come to mind for me. I decided to make little hand pies over the weekend, filled with peaches and a touch of sweet basil from the garden to add a slightly spicy undertone to the filling. It’s the perfect little summer treat!
From by the bay wishing you, tasty little peach pie food memories!
Peach Basil Hand Pies
Makes 6 pies
1 recipe flaky pie dough ( see recipe below)
2 cups fresh chopped peaches, stoned and skinned
2 teaspoons sweet basil, chopped
3 tablespoons fine granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fresh ground black pepper
1/8 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
1/2 teaspoon rice wine vinegar
1 egg, slightly beaten
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. To make the filling add into a medium bowl the peaches, basil, 2 tablespoons sugar, cornstarch, pepper, salt, cinnamon and rice wine vinegar. Mix well and set aside. Dust your work surface with flour and roll out your pie crust into a 20 inch square. Cut the dough into eight 5 inch squares. Working with each square individually, place 2 tablespoons of filling in the center. Brush the two connecting edges with egg and fold in half making a triangle. Press the ends together to seal. Place onto the parchment line tray. Use knife to trim uneven edges. Repeat with remaining squares. Brush the top of each pie with remaining egg wash and sprinkle the remaining sugar on top. Make a small slit on the top of each pie fro steam to escape. Place in the oven and bake for approximately 25 minutes until filling is bubbling and crust is pies golden brown. Remove from oven. Cool and serve.