Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel


 
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

 

 

Roasted Peach and Quark Pops with White Chocolate Dip and Brown Butter Streusel

- Makes about 12 pops -

Roasted Peaches
800g fresh, ripe peaches, pit removed and cut into eighths
100g raw sugar
1 tsp vanilla bean paste
pinch of salt

Quark Ice Cream
900g Wunder Creamery Quark
200g heavy cream
145g sugar
50g honey
1 tsp vanilla bean paste
pinch of salt
400g roasted peach puree

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

White Chocolate Dip
300g white chocolate, chopped
60g neutral oil such as grapeseed or sunflower

- PROCESS -

ROASTED PEACHES

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.

QUARK ICE CREAM

Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.

Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


WHITE CHOCOLATE DIP

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 

Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.

Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.

Repeat with the remainder of the pops.

Store in an airtight container in the freezer until ready to serve.

Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.

Roasted Peach Streusel Macarons


 
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream

Back here with another peach recipe! They really are so good at the moment that it would be a shame not to make the most of them. Also back here with another Macaron recipe - once again, on the last day of the month. Whoops. But also - Roasted Peach Streusel Macarons. These Peach cobbler inspired treats are the perfect wee summer treat! 

Jase and I wanted to really jam a strong peach flavour into these wee babes, so we went with my fave - a vanilla bean german buttercream, which we then added a whole load of roasted peaches to. The key to adding fruit to a buttercream and avoiding the separation due to the liquid is removing as much of that liquid as you can first. You can do this by using freeze dried fruit, or cooking the fruit down into a puree or compote. We roasted the peaches with a little vanilla bean, sugar, and a pinch of salt, until they were delicious and soft, and then added that to the buttercream. I love roasted peaches as is, but added to a buttery, custardy german buttercream - the best. 

We wanted to go for a bit of a peach cobbler vibe, so toped the shells of the macs with a brown butter streusel. The toasty streusel paired perfectly with the chewy shell and the fruity buttercream, to create the most delicious little bite! I do hope you give these a try - they are so, so good! I can't wait to add the streusel / roasted peach german buttercream to a whole lot of things this summer!

As we have been making these each month, we have ironed out more and more of the kinks associated with macaron making. Something that we had been struggling with was that our macarons were coming out oval shaped, and we couldn't seem to work out why. For some reason it was only an issue when we made them at Jase's, and it had seemed to be getting worse. Suddenly we realised that as the year had gone on and the weather had gotten hotter, Jase's air con had been on and on more and more! I don't tend to have it on when I am baking at mine - and had never struggled with oval macarons at my house before, so it suddenly all made sense! We switched off the aircon, made another batch (for science), and sure enough, they turned out nice and round! This makes total sense as it was only happening in one place! So, if you have an aircon / heater / some sort of breeze in your kitchen, try to minimise, just while the macs are resting! 

A few wee tips:

  • Everything I can think of that will make macaron making easier has been added to this post - I update it as I go!
  • The ideal order for making these is: Make the pastry cream, roasted peaches and streusel the night before, then make the mac shells and mix up the buttercream the day of! Everything can definitely be done the day of, but it is a couple of different components so may take some time. If you do it day of, make pastry cream first, then prep the streusel while the peaches are roasting, and then get that on once the peaches are done. Then make your mac shells, and whip up the buttercream while they are baking!
  • I was originally grinding the almond meal and powdered sugar together, but then realised it really only needed sifting, I just had the wrong sized sieve! You want one with a medium sized mesh (I ordered this one), and make sure you sift twice to remove any big lumps and aerate the mixture. 
  • We also discovered an amazing parchment - and haven't had a single mac stick since we started using it. It's a non-stick parchment paper - we used this one. 
  • The pastry cream for the buttercream ideally needs overnight so ensure you plan for this, otherwise you can cool it quicker in an ice bath, or by spreading it in a quarter baking sheet lined with plastic, covering the surface of the pastry cream with another piece of plastic wrap, and chilling it in the freezer until cool. The larger surface area and shallow baking sheet mean that it cools much faster. 
  • Adjust the sugar depending on the sweetness / juiciness of your peaches!
  • Because you start with cool pastry cream (as opposed to slightly warm meringue as you would for a SMBC), make sure that your butter is very room temperature. If it isn't quite soft enough and you find your buttercream is seizing, you can remove about 1/3 cup of the buttercream, melt in the microwave, and then add back in and continue whipping. The heat from the melted buttercream is often enough to bring it all back together into the silky niceness you are after. 
  • You will have some streusel leftover - store in an airtight container. It's amazing on ice cream!
  • If you need a template, print two of these and stick them together to use as a guide.
 

 

Roasted Peach Streusel Macarons 

- Makes about 24 sandwiched macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Roasted Peach German Buttercream
190g whole milk
1 tsp vanilla bean paste
110g sugar
12g (1 1/2 Tbsp) corn starch
1 egg
1 egg yolk
Pinch of salt
340 (3 sticks) unsalted butter, at room temperature
300g roasted peach puree (recipe follows)

Roasted Peach Puree
600g fresh, ripe peaches, cut into segments (I leave mine unpeeled and peel once cooked)
70g raw sugar
1 tsp vanilla bean paste
Pinch Salt

Brown Butter Streusel
80g unsalted butter, cubed
100g Dark Brown Sugar
1/2 tsp salt
1 tsp vanilla bean paste
115g all-purpose flour
1/2 tsp allspice

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
about 10 drops of peach gel food colouring (we used peach by americolor)
1 tsp vanilla bean paste

 

- PROCESS -

ROASTED PEACH GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight.

Fit your mixer with the whisk attachment.  Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the peach puree and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag.

ROASTED PEACH PUREE

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, and placing the segments in a bowl. Roughly mash with a fork. Set aside until you are making the buttercream - you will use 300g of the puree. 

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add peach gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle half of the macaron shells on the baking sheet with streusel.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

ASSEMBLY

Transfer the buttercream to a piping bag fitted with a round attachment (such as an ateco #805) Match the macaron shells up so that they are in pairs of equal size, with one streusel coated shell and one plain shell per pair.

Pipe a blob of buttercream on one half of the macaron, and place the second half on top, pressing lightly. Macarons are best after an overnight rest in the refrigerator. Bring to room temperature before eating.

Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream

Peach and Thyme Hand Pies


 
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme
Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme

Ok so I just checked, and I have 21 pie recipes on this blog. TWENTY ONE. There's like, 150 something recipes total, 21 of which are pies. Whoopsies. And it's probably only going to get worse sorry - I promise not to double up on you, but there's just something that really gets me going about spending an afternoon pottering round in the kitchen rolling out dough, or working out a lattice, or cutting out shapes. Pie is the best way (in my opinion) to quickly turn an in season fruit into a beautiful dessert, while still maintaining the integrity of the fruit itself - adding starch and sugar, and wrapping it up in a flaky pie crust is only going to make something more delicious. You're not tucking it into a cake or hiding it in a muffin - pie really lets you hero what you are working with. Plus I will never get sick of pretty intricate lattices. So as long as you guys are ok with it, there's going to be more pie. Actually, even if you're not ok with it, it's going to be here anyway. 

I can't help myself when peaches are in season, and so when I found myself, yet again, with a good few kilos of super ripe peaches, some pie dough in the freezer, and a brand spanking new thyme plant / balcony garden, I really didn't have a choice but to make pie. I love a regular sized pie, but I love pie dough more, so hand pies are one of my favourite ways to really exploit the filling to crust ratio. The addition of thyme was a great move on my part - the thyme is super delicate, and gives the filling a little something extra. 

I kept these ones super simple - no pastry stamps in sight, just two circles of dough, filled, and pressed together. Crazy easy, and can be done well ahead of time - they actually freeze super well so if you wanted to make a bunch, you could freeze them then bake on demand. 

A few wee tips:

  • I peeled my peaches by boiling a large pot of water, and preparing an ice bath. I then scored a cross in the bottom of each peach, placed them in the boiling water for 30 seconds, then transferred immediately to the ice bath. The skins should slide right off. If you want to keep the skins on, that works too!

  • If you can, make your pie dough overnight. I actually took this dough from the freezer and thawed it overnight before using.

  • I like to layer up the circles as I cut them out on a baking sheet lined with parchment paper - to make a second layer, make sure you place another piece of baking paper between the circles.

  • Work with one hand pie at a time - so fill it and seal it up, and then move onto the next one rather than making a production line. That way you reduce your chances of the juice going everywhere.

  • If your peaches are super ripe or crazy juicy you may need to add a little more starch - add an extra tablespoon or so and see how you go if it is looking kinda soupy.

 

 

Peach and Thyme Hand Pies

- Makes 12 hand pies -

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
2 sticks (226g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
500g ripe peaches, peeled and diced (see notes for peeling tips)
2 tsp fresh thyme leaves, finely chopped
1 tsp vanilla bean paste
1/2 tsp salt
65g (1/3 cup) raw sugar
3 Tbsp Tapioca Starch

Egg wash - 1 egg whisked with 1 Tbsp water
Raw sugar, for sprinkling

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll into a rough rectangle that is approximately 1/8" (3mm) in thickness. Using a round cookie cutter (mine was 3 3/4" in diameter), cut circles of dough, and place them on a baking sheet lined with parchment paper. Repeat with the second piece of dough. Press scraps together, wrap in plastic wrap, and chill for 15-20 mins, before rolling out again and cutting more circles. Store cut-out circles in the fridge while you are waiting for the scrap dough to chill. You want to aim for approximately 24 circles. 

In a medium bowl, combine the peaches, thyme leaves, vanilla bean paste and salt. Whisk the sugar and tapioca starch together in a small bowl then add to the filling mixture, and stir well to combine. 

Combine the egg and water together in a small bowl. Take one circle of dough, and place approximately 2 Tbsp of the filling in the centre. Using a pastry brush, brush egg wash around the outside edge of the dough, and top with a second circle of dough, ensuring that the air is pressed out. Lightly seal with your fingers, then transfer to a baking sheet lined with parchment paper and use a fork to crimp around the edges to ensure a tight seal. 

Repeat with the remaining dough circles and filling until you have 12 hand pies. Place the baking sheet in the freezer and freeze for 30-40 minutes, or until the dough becomes very firm. If you are planning on freezing them for a longer period of time, freeze solid then transfer to an airtight plastic bag. 

While the pies are in the freezer, preheat the oven to 425˚f / 220˚c. Remove the pies from the freezer. Using a sharp knife, cut a cross in the top of each pie, brush with egg wash, and sprinkle with additional raw sugar. Bake for 25-35 minutes, until the pies are deeply golden brown and the juices are bubbling. Remove from the oven and allow to cool. Serve warm or at room temperature. Store leftovers wrapped in foil at room temperature. Reheat in the oven to help keep the pastry crispy. 

Peach and Thyme Hand pies - sweet, ripe peaches are enveloped in a tender flaky pie crust, and enhanced with the delicate flavour of thyme. #handpies #peachpies #pie #baking #peach #thyme