Peach Basil Hand Pie Recipe is a delicious, easy to make dessert with the flakiest crust and soft gooey filling. Here is a simple recipe to make it.
If you love pie and peaches then this Basil Peach Basil Hand Pie Recipe is for you. Below you’ll see the process for creating the flakiest pie crust and a delicious filling for a Peach Basil Hand Pie. You’ll be rolling and cutting the dough into balls to create the crust for this pie.
Peaches are a great source of a number of vitamins and minerals and are low in calories. In addition you’ll be adding basil which is a very healthy herb to use in many dishes, including this dessert and gives a very unique flavour to this dessert.
Basil contains antioxidants which help fight all sorts of diseases and is packed with other great vitamins and minerals. The pie is relatively quick to make and the process is not complicated so you’ll have a great dessert on the table in no time.
Peach Basil Hand Pie Recipe
Peach Basil Hand Pie
Peach Basil Hand Pie Recipe is a delicious, easy to make dessert with the flakiest crust and soft gooey filling.
For the Pastry
- 2 cups All Purpose Flour
- 2 tbsp Granulated Sugar
- 1/4 tsp Salt
- 200 g Unsalted Butter Cold, Cut into small pieces
- 4 tbsp Ice Cold water
For the filling
- 2 cups Peach Peeled and chopped
- 1/4 cup Granulated Sugar
- 1 tbsp Cornstarch
- 5-6 Basil Leaves Chopped
- 1 Egg You can replace egg with milk
- 1/4 cup Castor Sugar
For the pastry
Put the plastic blade in your food processor.
Add all purpose flour, sugar, salt and butter to it.
Pulse together till butter is blended into the flour and the mixture is crumbly with some of the butter pieces the size of peas.
You can also do this process with hand but make sure not to melt the butter with the heat of your hands.
Add water one tablespoon at a time and pulse just until the flour comes together.
Remove the flour on the work surface and bring it together and make a ball.
Divide the dough into 2-3 equal portions.
Flatten it a little bit.
Cover the dough with a cling wrap and refrigerate for 30 minutes.
Take out the dough on a lightly floured surface and gently roll to a thickness of 1/4 inch.
Using a 3 inch cookie cutter, cut out 18-20 circles.
Arrange the circles on a baking tray and chill for another 30 minutes.
For the filling
Add peaches, sugar and cornstarch in a pan and cook for 8-10 minutes until mixture has thickened a bit.
Keep mashing the mixture throughout cooking.
Add basil and mix well.
Remove the pan from heat and let the filling cool.
Whisk the egg with 1 tbsp water.
Line a baking sheet with parchment paper.
Line half of the pastry circles on the tray.
Keep 1-2 tbsp of filling in the centre of the circles.
Brush the edges with the egg mixture and cover with another circle.
Press the ends using a fork.
Brush the pie with egg mixture and sprinkle with castor sugar.
Pre heat the oven to 180 degrees C.
Bake the pies for 25-30 minutes.
Cool on a wire rack.
Serve warm or cold.
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