2 ½ cups flour
¾ tsp salt
¼ tsp nutmeg
2 sticks (1 cup) unsalted butter, frozen
½ cup Greek yogurt
½ cup ice water
White Peach, Raspberry, & Ginger Filling
2-3 Kingsburg Orchards White Peach, diced
1 cup frozen raspberries, thawed & chopped
1/2 tsp ground ginger
2 Tablespoon sugar
1 Tablespoon flour
Yellow Peach & Basil Filling
2-3 Kingsburg Orchards Yellow peach, diced
6 basil leaves, chiffonade
2 teaspoons sugar
2 teaspoons flour
Prepare the Dough
Mix the flour, salt, and nutmeg.
Cut in the butter with a pastry cutter until a coarse meal forms.
Freeze for 10 minutes
Whisk together the yogurt and ice water
Mix this into the flour until a dough forms
Cover and chill in fridge for 1 hour
Prepare the Pies
Prepare the filling by mixing the diced peach, raspberries, ginger, sugar and Tablespoon of flour
On a floured surface, roll out 1/3 of the chilled dough to 1/8 inch thickness. Cut out 3 ½ inch circles using a round cookie cutter or coffee mug.
Roll out the scraps and repeat with remaining dough until all the dough has been cut
Heat oven to 375˚F
Layer the circles between parchment paper, cover and refrigerate 10 minutes
Place parchment paper on a cookie sheet
Remove 8 circles from the fridge
Place 1 T of the filling in the center of each and fold in half, crimping the edges shut with a fork
Separate the egg. Whisk the yolk with a bit of water and brush over the folded pies.
Cut a small slit on the top of each pie.
20-30 minutes, until the tops are a golden brown color. Cool slightly, but serve warm.