Rosemary Peach Hand 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.

Love desserts as much as we do? Try these:

Rosemary Peach Hand Pie

Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time




Cook Mode

Keep the screen of your device on


  • 4 large peaches, sliced thinly

  • 1/2 cup sugar

  • 3 tbsp fresh rosemary, minced

  • 2 tbsp fresh lemon juice

  • 3 9-inch pie crusts

  • 1 egg, whisked

Equipment/Specialty Items


  • 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.
  • 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.
  • To use pie mold, roll out dough, then place a layer into the mold.
  • Line up a few peaches slices on the shell – make sure to leave the edges clear.
  • Top with a second layer of dough and press the mold together to allow the self-crimping edges to seal everything inside
  • Trim away extra dough.
  • 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.

Nutrition Facts

  • Total number of serves: 10
  • Calories: 514kcal
  • Carbohydrates: 59.3g
  • Protein: 6.9g
  • Fat: 30.9g
  • Saturated Fat: 16.2g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 41mg
  • Sodium: 108mg
  • Potassium: 366mg
  • Fiber: 15.5g
  • Sugar: 13.3g
  • Calcium: 326mg
  • Iron: 8mg

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

The Ghee Spot © Copyright 2021. All rights reserved.