Basil + Bourbon Peach Hand Pies are wrapped in a buttery, flaky einkorn pie crust that’s perfect for a snack on the go or with your favorite scoop of ice cream!
This month’s pie recipe is maybe my favorite so far. I mean don’t get me wrong, my healthier peanut butter pie reminds me of my dad and brings me so much joy. And our no-bake s’mores pie is the perfect summer treat. But there’s something about a fruit pie that just feeds my soul (and quite literally my belly).
Summer produce is coming to an end and what better way to kiss it goodbye than with a batch of Basil + Bourbon Peach Hand Pies?!
einkorn pie crust
For these peach hand pies, I prefer to make homemade pie dough using einkorn flour. Why einkorn?
- Einkorn is considered an ancient grain, and it’s healthier than commercially produced wheat flour. Einkorn is the world’s most primitive wheat – the only wheat unmodified since it was created so all these health and nutritional benefits come straight from their source.
- If you’re sensitive to gluten, there’s a good chance that you’ll be able to easily digest einkorn.
- My pie crust recipe below is based off of this recipe, but I’ve doubled it and added a little more butter for flavor.
If you have your own go-to pie recipe or would prefer to use store-bought pie dough, that is totally fine. Just make sure your recipe calls for enough pie dough for two 9-inch pies.
Basil + Bourbon Peach Pie Filling
This filling is seriously my favorite! It’s sweet and tangy and between the fresh peaches and basil, it’s earthy and so comforting. A lot of pressure for a little hand pie, but it stands up to the hype.
- I highly suggest peeling three (3) fresh peaches. If you’ve never peeled peaches before, it’s insanely easy! But here is a step-by-step guide to walk you through. Alternatively, you can buy frozen or canned peaches (make sure the only ingredient is peach) and dice before simmering. You’re the boss.
- Make sure to dice your peaches into small, bite-sized pieces. This will ensure you get the most filling into a small round of dough.
- There are plenty of times when you can swap dried herbs for fresh. This is not one of them. Plan to have 2-ish tablespoons of fresh basil for this pie recipe.
- I like to add 1-2 tablespoons of bourbon to the peach pie filling. The bourbon will cook down, so there won’t be any alcohol in this pie, but it lends a natural sweetness that you won’t get from sugar. If you need to omit bourbon, you absolutely can.
- This pie is sweetened with maple syrup, a pinch of vanilla, and the already suggested bourbon. I like turbinado sugar (Eg. “sugar in the raw”) for dusting your hand pies before baking.
Hand Pie Shapes
You can shape these peach hand pies in any shape you like. For this recipe, I used a 4.5 inch round cookie cutter, so that I can easily fold in half and seal. I don’t suggest anything smaller than 3 inches in diameter because you can’t fit enough filling in a pie that small. You can also shape into rectangles.
HOW TO CREATE PERFECT HAND PIES
CHILL YOUR DOUGH
To ensure a crisp, flaky crust, it’s important to keep your dough as cold as possible without being unworkable. The dough should be able to stretch easily but still be cool when you touch it. This applies no matter what kind of flour you use. So whether you use the suggested einkorn in the recipe card below or another all-purpose, make sure the dough is cold.
Overstuffing the dough will cause the hand pies to pop open during baking. Carefully measure out the filling for each pie using a small cookie scoop or a large spoon. Approx 2ish tablespoons for a moon-shaped hand pie using a 4.5 inch round guide.
BRUSH BEFORE BAKING
Want a crispy, gorgeous browned crust? Whisk together one egg yolk with one teaspoon of water and carefully brush the crust. Sprinkle with Turbinado sugar for extra sweetness and caramel color.
LEFTOVER STORAGE AND REHEATING
Any leftover hand pies can be tightly wrapped in plastic wrap or bees wax paper, and stored at room temperature for up to 3 days. If you’re looking to make them last longer, wrap up and store in a freezer-safe bag and place them in the freezer. Frozen hand pies will last up to 3 months.
When you’re ready to reheat, thaw the pies at room temp for an hour – then preheat your oven to 375 degrees. Reheat on a parchment lined sheet pan for at 20ish minutes.
One batch will make 10 hand pies (using a 4.5 inch round cookie cutter or ramekin) which is plenty for a crowd, or deliver to your favorite people during this very crazy time in life. Or freeze them and thaw for when you need a little taste of summer this fall. Enjoy!
other peach recipes to make
- peach panzanilla salad
- whole30 blackened salmon with peach salsa
- balsamic steak and grilled peach salad
- peach + strawberry sparkling sangria
Basil + Bourbon Peach Hand Pies
Einkorn Pie Crust
- 2 2/3 cups (340g) all-purpose einkorn flour
- 1 teaspoon salt
- 10 tablespoons (138g) unsalted butter, extra-cold, cut into small cubes - I like KerryGold but use what you like
- 1/2 cup water - ice cold
- 3 peaches peeled and cubed, about 2 1/2 cups - alternatively you can use frozen or canned peaches
- 1/3 cup maple syrup
- 2 tablespoons fresh basil torn or finely chopped - - chiffonade
- 2 tablespoons bourbon - optional
- pinch of salt
- pinch of cinnamon
- 1 tablespoon tapioca starch - or cornstarch
- 1 tablespoon water
- 1/4 teaspoon vanilla extract
- egg wash: 1 large egg beaten with 1 teaspoon water
Einkorn Pie Crust
- Cut the butter into small cubes and place in the freezer for 8-10 minutes. To the bowl of a food processor, combine flour, salt and cold butter cubes. Pulse several times until cubes are small in size, like a pea. Add ½ cup ice-cold water then pulse 3–4 more times.
- Transfer mixture to a large bowl. Form into a ball until dough is moist, but not sticky. You can add 1-2 more drops of water if it’s not coming together. Cover bowl with a towel and let rest at room temperature for 30 minutes.
- After 30 minutes, form dough into two balls. Wrap each ball with plastic wrap then flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 45 minutes (and up to 3 days).
- While the crust is in the fridge, to a saucepan, heat the peaches, maple syrup, fresh basil, 1-2 tbsp bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and syrupy, about 7-10 minutes. Mix together tapioca starch and water to create a slurry. Add to saucepan and whisk constantly until filling is thick, about 2 minutes. Remove from heat and stir in vanilla extract. Let the mixture cool completely.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Roll out the dough until it's about 1/4 inch in thickness. Use a 4.5-inch biscuit/cookie cutter (or something else round, like a ramekin) to cut rounds out of the dough.
- Spoon approx 1 1/2 tablespoons peach filling onto one half of each circle of dough. Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle (moon). Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add slits to the top of each pie. Brush with egg wash and sprinkle with turbiando.
- Place back in the refrigerator for about 20 minutes to firm up before baking. Once firm, bake for approx 25 minutes or until golden brown and puffed. Remove and let cool slightly. Serve with vanilla ice cream!
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