Rosemary Peach Hand Pies

Cooks in 15 Minutes Difficulty Easy 0 comments
Rosemary Peach mini pies.

All pies are good pies, as are all peaches. These rosemary peach hand pies are proof of that.

Peach season never seems long enough. And there never seem to be enough peaches. I would likely do terribly naughty things in the zeal for more peaches. But I digress. I love peaches in any form, whereas, the Nash does not. So I have to find ways to merge my love for peaches, and his love for being a fat kid at heart. And thus the rosemary peach hand pies.

There’s something special about hand pies. They can be as simple or complex as you want. And the bit of juice that trickles out and crisps the edges just makes them all the better, in my opinion. The beauty about peaches, or one of the beauties I should say, is that they pair well with a number of flavors. Flavors include, rosemary, basil, cardamom, ginger, and almonds. But the list continues. So you can just pick a flavor profile and run from there.

I do make my own crust for many desserts, including freezing pie crusts for later. However, for this recipe, I opted for the easy way out and used Trader Joe’s frozen pie crusts, so it’s up to you how you’d like to play that one out. The rosemary in these pies brings a lovely savory herbal nature to the sweet and floral peaches. The pie crust infuses in the chewy buttery goodness of the dough, and together it’s just a mouth party. And who doesn’t like a mouth party?!

I doubled down with flavor profiles when I served these suckers by pairing them with fresh ginger tea and providing a bit of fresh ginger whipped cream.

Rosemary Peach Hand Pie

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Course: DessertCuisine: AmericanDifficulty: Easy


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  • 4 large peaches

  • 1/2 cup sugar

  • 3 tbsp fresh rosemary, minced

  • 2 tbsp fresh lemon juice

  • 3 9-inch pie shells

  • 1 egg, whisked


  • Filling:
  • Pit, peel, and slice peaches.
  • In a medium sized bowl, mix peach slices, sugar, rosemary, and lemon juice together. Set aside for 10 minutes then cover and refrigerate.
  • Pie Shell:
  • Roll out your pie crusts and cut into 12-5×6(ish) rectangles.
  • Place the rectangles on a cookie sheet lined with parchment paper and refrigerate for 30 minutes.
  • Roll out additional pie crusts of parchment paper and with a sharp knife or pizza cutter, cut 1-inch lattice strips. You’ll want 6-8 strips per hand pie (approximately 72-96 total).
  • Place the parchment paper of lattice strips on a cookie sheet and refrigerate for 30 minutes.
  • Assembling and Baking:
  • Preheat oven to 450 degrees.
  • Prepare a baking sheet by lining it with parchment paper and lightly spraying parchment paper with baking spray.
  • Remove your rectangles from the fridge and transfer to your prepared baking sheet. Make sure to have 2 inches between rectangles.
  • Brush the perimeter of the rectangles with egg wash.
  • Line up a few peaches slices on the rectangle – make sure to leave the edges clear.
  • Remove your lattice strips from the fridge.
  • Start to assemble your lattice crust on top of the peaches. Lay the first two strips in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern.
  • Trim away extra dough.
  • Either with your hands or a fork press down the edges of the lattice to ensure that it’s attached to the pie shell.
  • The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look.
  • Brush the top with egg wash.
  • Bake in the middle rack for 15 minutes or until the crust is golden and cooked through.
  • Serve immediately.

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