These Blackberry Peach Basil Hand Pies with Glaze are pure magic. Wrapped in a flaky basil flavored crust (with hints of cream cheese flavor) and generously stuffed with a sweet and tart blackberry-peach filling; these hand pies are the best kind of sweet treats for the summer, for both little hands and big ones alike.
When it comes to hand pies, I get so excited! Ever since making my very first recipe—Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze, I’ve fallen in complete love with these little sweet treats. Much like many other pastries, these hand pies are wrapped in a nice flaky crust that will have you indulging in 1, 2, or 3 hand pies at a time. Haha.
But I’ve learned the real trick to a nice flaky but tender crust—cream cheese! Yes, that’s right. Not only do I use nice big chunks of butter in the dough, but big chunks of cream cheese help to make the crust a bit more flakier but tender at the same time (making things easier to knead and work with!) and it gives it a nice hint of flavor too. Granted, some people use sour cream (which I’ve tested), however, I prefer the results of cream cheese chunks. Perfection!
Recently, I made these delicious Strawberry Cinnamon Whole Wheat Hand Pies, obviously in celebration of strawberry season which is my absolute favorite. However, I think I’m more in love with these blackberry peach hand pies. They’re just so good!
My husband and little guy enjoy these oh so much! Can you tell by my husband’s anticipation to grab one in the above picture? Haha.
OK, ok. I know what you’re thinking? Why Basil? Whelp, basil leaves actually go really well with both fruits, therefore, I thought–why not add a bit of basil flavor to the dough so that it creates a nice herby feel along with the sweetness from the filling. Trust me, this works perfectly, Ya’ll! While I used dried basil leaves from Mccormick , you can also use finely chop a handful of basil leaves which can be folded into the dough during the usual dry ingredient whisking process. There’s nothing like fresh basil leaves anyway, right?
But did you know that Basil is not only a bold flavored herb, but it also is good for your digestion, has anti-inflammatory properties, has natural antioxidants, has great skin benefits, helps to fight depression, helps to manage your blood sugar level, supports liver function and helps to detoxify the body, and more. Yup, it’s a really good healing herb according to most research. Who knew?
Whelp, now that June is coming to a close (before we know it!), I’m so excited for my Birthday which is upcoming (June 24th). While I don’t have anything too special planned, I am happy to be making a few awesome recipes, one in particular as a way to celebrate my big day! Stay tuned of course!
To begin, add the organic all-purpose flour, pure cane sugar, dried basil leaves, and sea salt to a large bowl and whisk ingredients together. Next add in cold cubed butter and cream cheese and using a pastry blender, blend the butter and cream cheese into the flour until they resemble “peas”. For a better dough, add 1 cup of ice cold water (slowly to your dry ingredients) and create a nice dough ball (not too wet or too dry) and wrap it in plastic wrap to refrigerate for an hour and 30 minutes.
In the meantime, prepare pie filling by mixing diced peaches and halved blackberries together with pure cane sugar, cornstarch, and cinnamon until well coated. Set aside.
Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a silicone baking mat.
Once dough ball has fully refrigerated, remove and place it on a nicely flour surface. Using a rolling pin, flatten dough about 1” inch thick and cut into squares or rectangles, whichever you’d prefer. Now, lightly brush top of one side of dough square with egg wash (lightly beaten egg + 1 Tbsp of water) and add 1 Tbsp of the blackberry-peach mixture, then top with other dough square. Using the edges of a fork, crimp around the edges of the folded dough. Repeat for each hand pie and place each pie on the prepared baking sheet, leaving a space in between each one for when they rise.
Before placing them in the oven, brush the tops of each hand pie lightly with the egg mixture. Bake them for 25-30 minutes, until pies are golden brown and insides are cooked through and bubbling through the edges. Meanwhile, make the glaze—-mix together all ingredients using the whisk attachment for an electric mixer on medium-high speed. Add additional powdered sugar or coconut milk (1 Tbsp at a time) until desired consistency is reached. Place in the refrigerator until ready to use.
Once done, remove the hand pies from the oven and let them cool, about 10-15 minutes in a nicely cooled place (for shortcut, place them in the refrigerator for a few minutes). When fully cooled, spoon glaze (about 1 Tbsp) atop each hand pie and enjoy!
Blackberry Peach Basil Hand Pies with Glaze.