Beth Kirby is a food & travel photographer, writer, and recipe developer hailing from Tennessee. She writes about nesting & wanderlust, curating everyday life, and seasonal Southern cooking on her blog, Local Milk. Visit the Lonny blog all month long for her posts!
Blankets and baskets, string lights and soft green grass: celebrate your summer nuptials with an outdoor wedding followed by a picnic reception. Pack guests' baskets with fresh takes on summery finger foods like these peach, rose, and basil hand pies!(Photo courtesy Beth Kirby)
One batch of your favorite pie dough2 cups diced peaches (about 2 peaches)
2 Tbsp packed roughly chopped basil
1 tsp rosewater (or to taste starting at 1/4 tsp)
A pinch of kosher salt
1/4 cup of honey (more if you'd like it sweeter)
A squeeze of a lemon wedge
1 Tbsp cornstarch
1 egg, lightly beaten for wash
Sugar for sprinkling
Heat oven to 425° F. Mix all of the ingredients except the cornstarch in a bowl. Adjust taste to your liking. Let sit 15 minutes to allow the flavors to meld. Pour off about a tablspoon of the liquid in the bottom and mix with the cornstarch. Stir this back into the peaches.
Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. (If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.)
Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl. (I made 4" pies using a scalloped biscuit cutter.) Lay circles on parchment lined baking sheet. Chill dough if getting too soft for a few minutes in the fridge or freezer before continuing.
Fill a small bowl with cold water and keep it near by. Top half the circles with a small amount of filling, about 1 Tbsp for 4" pies and about 1 tsp if making bite sized 2" pies. Using your finger lightly wet the bottom half with the water, top with another round, and seal edges by pressing gently but firmly to seal. You can also use a fork to seal them. Brush top with egg wash, sprinkle with raw sugar, and cut to vent.
When completed, place in the refrigerator to chill and repeat with other disc of dough and remaining filling. When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for 5 minutes at 425° F and then reduce the temperature to 350° F and bake 10-15 more minutes until pies are golden brown.
Cool on racks. Pies can be stored in air tight containers but are best eaten within 24 hours of baking.
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