Blackberry Peach Basil Hand Pies with Glaze
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.
Ingredients
Pastry Dough:
- 3 cups organic all-purpose flour
- 1 Tbsp dried basil leaves
- 1 tsp sea salt
- 1/2 cup unsalted butter, cold + cubed
- 4 oz. cream cheese, cold + cubed
- 2 Tbsps pure cane sugar
- 1 cup water, iced cold
Filling:
- 2 Medium peaches, peeled + diced small
- 1 cup blackberries, halved
- 1/2 cup organic brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 Tbsp cornstarch
Glaze:
- 1 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 Tbsps organic brown sugar
- 1-2 Tbsps organic heavy cream
Other:
- 1 large egg, lightly beaten
- 1 Tbsp water
Instructions
- 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, ground ginger, 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 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!
- Bon Appetite!
Notes
To store: Keep hand pies in a tightly sealed container OR cake stand with cover for up to 3 days. Hand pies remain really fresh when refrigerated for a longer period of time.