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Basil + Bourbon Peach Hand Pies

Basil + Bourbon Peach Hand Pies

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!
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Course: Dessert
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Servings: 10


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

Peach Filling

  • 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).

Peach Filling

  • 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!


Makes 10 hand pies using a 4.5-inch round biscuit cutter.
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.
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