mini peach pies

INGREDIENTS MAKES 6 MINI PIES FOR PIES

1 cup unsalted butter 2 cups + 1½ tbsp all-purpose flour ¾ cup + 2 tbsp lightly packed brown sugar ½ tsp sea salt, divided 4 cups sliced peaches 1 tbsp freshly squeezed lemon juice 1 tbsp finely chopped fresh rosemary 1 egg, whisked Coarse sugar for sprinkling

FOR BOURBON CREAM

1 cup 35% whipping cream 2 tbsp brown sugar ½ vanilla bean, seeds scraped out and reserved 1 tbsp bourbon

DIRECTIONS

IN A FOOD PROCESSOR, pulse the butter, 2 cups flour, 2 tablespoons brown sugar and

¼ teaspoon sea salt until coarsely crumbled. Add ¼ cup of ice-cold water while pulsing for 5 seconds. Scrape the mixture onto a lightly floured board and knead to form a ball. Wrap in plastic and refrigerate for 30 minutes.

ROLL OUT THE PASTRY into a ¼ "- thick sheet. Using a round cookie cutter, cut out six 6" circles. With a paring knife, make ½ "diagonal cuts around the edges of the circles.

IN A BOWL, combine 1 ½ tablespoons flour, ¾ cup brown sugar, ¼ teaspoon sea salt, the peaches, lemon juice and rosemary. Divide the filling evenly among the pastry rounds. Working with 2 adjacent cut sections at a time, pull 1 into the centre and the other across it; repeat with the remaining strips to form a crown shape around the filling. Press the outer edge of the circle down to seal in the juices during baking. BRUSH THE PASTRY WITH THE EGG and sprinkle generously with the coarse sugar. Bake in a preheated oven at 375°F for 20 to 25 minutes, or until golden brown.

MEANWHILE, WHISK TOGETHER the whipping cream, brown sugar, vanilla bean seeds and bourbon until lightly thickened but not fully whipped; serve with the warm pies.