Peach Hand Pie Recipe
peach hand pie, sweet butter crust, roasted peaches, hibiscus coulis, ricotta gelato, oat crisp
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Ingredients
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Crust
Filling
Hibiscus Coulis
Ricotta Gelato
Oat Crisp
Method
Making the Crust
- 1
Preparing the Filling
- 2
Mix Peach Filling
In a saucepan, combine diced peaches, brown sugar, cinnamon, and lemon juice. Cook over medium heat until the peaches soften and the mixture thickens, about 10 minutes. Let cool.
Making the Hibiscus Coulis
- 3
Prepare the Coulis
In a saucepan, combine dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain and add honey to taste. Let cool.
Making the Ricotta Gelato
- 4
Mix Gelato Ingredients
In a bowl, combine ricotta cheese, heavy cream, vanilla extract, and powdered sugar. Whisk until smooth. Freeze in an ice cream maker according to manufacturer instructions.
Assembling the Hand Pies
- 5
Roll and Fill
Roll out the chilled dough to about 1/8 inch thickness. Cut into circles. Place a spoonful of the peach filling in the center, fold over and crimp edges to seal.
- 6
Bake
Preheat oven to 375°F (190°C). Place hand pies on a baking sheet and bake for 20-25 minutes or until golden brown.
Making the Oat Crisp
- 7
Prepare the Crisp
In a bowl, combine rolled oats, brown sugar, flour, and melted butter. Mix until crumbly. Spread over a baking sheet and bake for 10-12 minutes until golden.
Serving
- 8
Plate the Dish
Serve the warm hand pies drizzled with hibiscus coulis, a scoop of ricotta gelato, and topped with oat crisp.
