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Peach Bourbon Hand Pies

Scale

Ingredients

For the Pie Crust

For the Peach Bourbon Filling

Instructions

For the Pie Crust

  1. Freeze the diced butter for about 10 minutes in order to get it well chilled. In a food processor, pulse together the flour, sugar, and salt. Add well-chilled butter, pulsing until it’s well incorporated and resembles the texture of very coarse cornmeal. Add 1/4 cup of the ice water and pulse, adding more water if dry, until dough comes together in clumps (My dough required a little more than 1/4 cup). Form dough into a square, wrap in plastic wrap, and chill until firm, at least 2 hours. Crust can be made and stored in the refrigerator up to 3 days ahead of time.
  2. When ready to bake, preheat oven to 375°F.
  3. Peel peaches if you want (I didn’t and honestly couldn’t even tell the difference). Remove pits and chop peaches into a small dice (about 1/2″ pieces). In a bowl, combine peaches with flour, sugar, bourbon, vanilla extract, and a pinch of Kosher salt.
  4. Roll out dough on a well-floured surface to about a 15″x12″ rectangle. Cut into 6 equal rectangles (a pizza cutter makes this easy). On one half of each rectangle, mound a bit of the peach mixture. Brush perimeter edges of each rectangle with water and fold dough over, pressing edges to seal. You can create a decorative seal by pressing the back of fork around the edges of each hand pie.
  5. Place hand pies on a parchment-lined baking sheet. Whisk together the egg with a splash of water to create an egg wash. Brush the top of each hand pie with egg wash and sprinkle with sugar. Cut a few slits in the top of each hand pie to allow steam to escape during baking.
  6. Bake hand pies, rotating the baking sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes. Transfer to a wire rack. Serve warm, and a scoop of vanilla ice cream alongside never hurts 🙂
  7. Leftovers? Let hand pies cool completely and refrigerate. Reheat in a 375°F oven until warmed through.