Last updated on August 2nd, 2019
You know what I like about these Rosemary Peach Hand Pies? They have cheese in them. Okay okay, they also have the summer’s juiciest peaches and plenty of butter. Triple win.
Back in March, Betty Facebook chatted me to talk blog shop (and matcha) with sweet compliments studded throughout. Four months later she showed up on my doorstep with bacon, ready to make hand pies. Listen y’all, flattery + bacon will get you all my love.
What Betty doesn’t know is that I secretly did a fangirl dance in my underwear (because that’s my food blogger uniform, obviously) when she messaged me. Have you seen this girl’s blog? Her photography is insanely gorgeous with such a unique and specific point of view, and she does things with matcha that make my heart flutter (Give me some of that matcha mint panna cotta! Marry me, Betty?).
Two weeks ago, she orchestrated a plan for the three of us – Alanna, Betty, and me – to get together for a hand pie picnic when she was passing through town.
The perfect excuse to pull out that cat rolling pin my mom snagged off my Kitchen Lover’s Gift Guide for my 30th birthday.
Note: I’d like my house to become a haven for roaming food bloggers traveling through the Bay (read this as my desperate plea for coworkers). Talented internet friends showing up on your doorstep to cook is always a welcome interruption to the fangirl underwear dance party of one.
So we turned the oven on for 6 hours to convert the house into a sauna while we rolled out pie dough, took plenty of (cat) pictures, and stuffed ourselves silly with a pie picnic “lunch” at 7pm (just in time for our 8pm dinner reservation).
Alanna and Betty balanced the meal with two epic savory hand pies and I brought the dessert pies to the party.
Rosemary and peach are a match made in produce heaven. I’m on an herb + fruit kick lately (see blackberry basil ice cream and blackberry fig sage popsicles) – if you haven’t jumped on this bandwagon yet, you’re missing out. As we know, summer’s bounty is stellar as is, but when you pair it with a slightly savory herb, the fruit transforms into something exotic and irresistible.
Especially when bundled up in a flakey buttery gluten-free crust with a swirly bed of white chocolate and mascarpone. Hello summer!
Betty put together this slick stop motion video of my hand pie in action!
You need at least three different kinds of pie for a proper picnic. And what’s dessert without a savory pie to start? Head on over to The Bojon Gourmet and Le Jus D’Orange to see what they made for our picnic!
Gluten-free Pie Crust
- ¾ cup (90g) sifted oat flour*
- ½ cup +1 tablesooon (77g) millet flour (plus more for rolling)
- ¼ cup + 2 tablespoons (60g) sweet rice flour
- ¼ cup + 1 tablespoon (45g) tapioca starch
- 1½ tablespoons sugar
- ¾ teaspoon xanthan gum
- ¼ teaspoon + a pinch of kosher salt
- ¾ cup cold unsalted butter, sliced into 12 tablespoons
- 4-6 tablespoons ice water
- ¼ cup sugar
- 1 tablespoon fresh rosemary, chopped
- 2 large peaches, peeled and chopped
- 1 tablespoon tapioca starch
- ½ cup mascarpone cheese
- ½ cup grated white chocolate
- 1 egg, whisked together with 1 tablespoon of water (to brush over the tops)
Gluten-free Pie Crust
- Whisk together the oat flour, millet flour, sweet rice flour, tapioca starch, sugar, xanthan gum, and salt in a large bowl.
- Add the cold butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.
- One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers (add water until it just holds together, but is not sticky. If you need more water, add a teaspoon at a time).
- Roll the dough in two balls and flatten into two discs. Wrap with plastic and refrigerate for 30 minutes.
- Preheat the oven to 400ºF.
- Sprinkle some millet flour over wax or parchment paper, and roll out the dough over the paper until it’s about ⅛-1/4-inch thick. Use a 2-inch for the bottoms and 2½-inch round cutter for the tops to cut out an even number of tops and bottoms of your hand pies, rerolling the dough with millet flour as needed. Store the rounds in the refrigerator on parchment paper squares while you roll out the rest. You should have 10-12 rounds of each size.
- Slice small Xs in the top of the larger 2½-inch rounds of pie dough (or punch out a small shape).
For the Hand Pies
- Pulse the sugar and rosemary together in a food processor until fine. Set the rosemary sugar aside.
- Heat the peaches in a medium skillet with 2 tablespoons of rosemary sugar and tapioca starch over medium heat until they just begin to soften. Transfer to a bowl and refrigerate until no longer warm.
- Mix the grated white chocolate together with the mascarpone and set aside.
- Place a smaller 2-inch round of pie dough down. Spread a small spoonful of mascarpone over the top of the pie round, leaving ⅛-inch edge around the outside. Place heaping tablespoon of cooked peaches on top of the mascarpone. Lay a larger 2½-inch round of pie dough over the peaches and gently press the edges down. Press a fork into the outside edges to seal. Transfer your hand pie to a parchment-lined baking sheet and repeat with remaining dough.
- Gently brush the tops of the hand pies with the egg wash and sprinkle the remaining rosemary sugar over the top (be careful not to let it get all over your pan or it will burn while you bake your pies).
- Bake your pies for 30-35 minutes, until the tops are golden brown. Remove from heat and transfer to a wire rack to cool.
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
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