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Bourbon Peach Hand Pies
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Magical bourbon-infused peach pie - a portable dessert bursting with flavor for summer cookouts!
Ingredients:
  • For the extra flaky all-butter pie dough
  • 2 1/2 cups (313g) unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon (4g) baking powder, preferably aluminum-free
  • 1 teaspoon fine sea salt
  • 1/2 cup (118 milliliters) ice water
  • 1 tablespoon apple cider vinegar
  • 1/2 pound (227g) cold unsalted butter, cut into 1-inch cubes
  • For the filling
  • 2 cups (310g) sliced (1/4-inch) fresh peaches (about 5 peaches)
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons bourbon
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 large (50g) egg, lightly beaten with a pinch of fine sea salt, for egg wash
  • Turbinado sugar for sprinkling
Instructions:
  • Prepare the dough: Combine flour, sugar, baking powder, and salt in a medium bowl. Mix water and vinegar in a large measuring cup. Coat butter pieces in the flour mixture. Use a pastry blender to cut the butter into the flour until a mixture of various-sized butter pieces is formed. Add half of the ice water mixture and lightly stir with a fork until dough starts to come together. If dry, add more ice water gradually. The dough should be slightly shaggy but mostly holding together. Transfer dough to an unfloured surface and shape into a mound. Flatten and smear the dough with the heel of your hand to create layers of butter and flour. Repeat this process a few times leaving visible butter pieces. Divide dough into two, shape into disks, flatten, wrap in plastic, and chill for at least 1 hour or overnight.
  • Take the dough out of the refrigerator and let it sit at room temperature for 10 to 15 minutes if it has been chilled overnight. Line two baking sheets with parchment paper.
  • Roll out the dough on a floured surface into 10-inch squares, each about 1/4 inch thick. Cut each square into 4 equal pieces. Place 4 squares on each baking sheet. Cover with plastic wrap and chill in the refrigerator as you prepare the filling.
  • Prepare the filling by mixing peaches, lemon zest, lemon juice, bourbon, brown sugar, cardamom, nutmeg, flour, and salt in a large bowl until well combined.
  • Take the dough out of the fridge and brush the edges of each square with egg wash. Spoon a scant 1/4 cup (59 ml) of filling onto each square, leaving a 1/2-inch (1.5 cm) border. Fold the dough into a triangle, seal the edges, and crimp with your fingers or a fork. Ensure the filling stays contained.
  • Enhance and cool hand pies: Gently brush the pie tops with the egg wash, then generously sprinkle with turbinado sugar. Make 3 small slits in each pie for steam to escape. Let the pies chill, uncovered, for 30 minutes to 2 hours to firm up the crust.
  • Preheat the oven to 400°F (205°C with racks in the middle and lower third positions.
  • For optimal results, bake the hand pies in the oven at 375°F for 20-25 minutes. Remember to rotate pans halfway through for even browning. Enjoy warm or at room temperature. Feel free to share your rating below!

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