Bourbon Peach Hand Pies Recipes

FRIED PEACH PIES WITH BOURBON AND CINNAMON

Steps:

• In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
• Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
• Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
• Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.

BLACKBERRY PEACH HAND PIES

Steps:

• Shred the unsalted butter using a cheese grater. Do this directly onto a plate or a bowl. Cover with plastic wrap, and transfer to the freezer to keep cold.
• Combine the milk with the apple cider vinegar in a liquid measuring cup. Refrigerate until ready to use. (The milk will curdle a little. That's OK! We want that to give us a buttermilk-esque flavor.)
• In a large bowl, whisk together the flour with the sugar, cornstarch and salt until incorporated.
• Remove the butter from the freezer and add it to the flour mixture. Stir gently with a rubber spatula (or your hands) until the ingredients are combined. The butter appears to be the size of peas and the texture of wet sand.
• Drizzle half of the milk mixture over the dry ingredients. Use a plastic spatula to lightly mix the flour with the liquid. Repeat the process by drizzling more in, repeating until the dough holds together. You can test this by picking up some with your hand and squeezing or you can press the dough against the side of the bowl. (You should still be able to see chunks of butter in it.) If necessary, add extra cold milk, 1 tablespoon at a time, until the dough holds together.
• Form the dough into a disk and wrap it tightly in plastic wrap.
• Refrigerate for at least 1 hour.
• If desired, peel the peaches before slicing them. (A peach peel does not bother me, but I know the texture can throw some off. Consider blanching the peaches before peeling to make the process easier.)
• Measure out the sliced peaches and blackberries in a medium-sized bowl.
• Add the sugar and cornstarch. Toss until combined, then set aside.
• Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Lightly flour a clean, flat surface, and roll out the pie crust. Using a 4½" to 5" round cookie cutter (or a plate of a similar size), cut rounds into the dough for the individual pies.
• Transfer the dough rounds to the prepared baking sheet, then measure out about 2 tablespoons of the filling into them.
• Brush egg around the edges of half the round, then seal with your fingers or a fork.
• Repeat the process until all 10 pies have been made.
• Brush the tops of the hand pies with the egg.
• Gently cut two vents in the top of each.
• Sprinkle with additional sugar, if desired.
• Transfer the baking sheet to the oven, and bake for 30-40 minutes, or until the tops are golden brown.
• When cooled, remove from the oven, and let cool for 5 minutes before devouring!
• In a bowl, combine the whipping cream with the bourbon.
• Using a hand mixer, whip the cream and bourbon together until they start solidifying.
• Sprinkle in the powdered sugar, and continue whipping until the desired whipped cream consistency.
• Serve with the warm hand pies!

PEACH HAND PIES

Steps:

• Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
• Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
• Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
• Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
• Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
• While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

BASIL + BOURBON PEACH HAND PIES

Steps:

• Cut the butter into small cubes and place in the freezer for 8-10 minutes. To the bowl of a food processor, combine flour, salt and cold butter cubes. Pulse several times until cubes are small in size, like a pea. Add ½ cup ice-cold water then pulse 3-4 more times.
• Transfer mixture to a large bowl. Form into a ball until dough is moist, but not sticky. You can add 1-2 more drops of water if it's not coming together. Cover bowl with a towel and let rest at room temperature for 30 minutes.
• After 30 minutes, form dough into two balls. Wrap each ball with plastic wrap then flatten each half into 1-inch thick discs using your hands.
• Wrap each tightly in plastic wrap. Refrigerate for at least 45 minutes (and up to 3 days).
• While the crust is in the fridge, to a saucepan, heat the peaches, maple syrup, fresh basil, 1-2 tbsp bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and syrupy, about 7-10 minutes. Mix together tapioca starch and water to create a slurry. Add to saucepan and whisk constantly until filling is thick, about 2 minutes. Remove from heat and stir in vanilla extract. Let the mixture cool completely.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll out the dough until it's about 1/4 inch in thickness. Use a 4.5-inch biscuit/cookie cutter (or something else round, like a ramekin) to cut rounds out of the dough.
• Spoon approx 1 1/2 tablespoons peach filling onto one half of each circle of dough. Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle (moon). Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add slits to the top of each pie. Brush with egg wash and sprinkle with turbiando.
• Place back in the refrigerator for about 20 minutes to firm up before baking. Once firm, bake for approx 25 minutes or until golden brown and puffed. Remove and let cool slightly. Serve with vanilla ice cream!

PEACH HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

BOURBON PEACH HAND PIES

Steps:

• 1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. 2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round circular cutter, cut 7-14 circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. 3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice). Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla, if you wish. 4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. ... (for complete recipe, visit http://smittenkitchen.com/blog/2008/08/bourbon-peach-hand-pies/)

BOURBON-PEACH HAND PIES

Steps:

• For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter. Add the ice water and pulse just until the crumbs begin to come together. Add a little more water if necessary but try not to add too much. Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out 16 to 20 circles. Transfer to a rimmed baking sheet and chill while you make the filling.
• For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch. Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes. Stir in the bourbon to taste. Let cool completely, about 30 minutes.
• In a small bowl, whisk together the egg and salt. On a rimmed baking sheet lined with parchment, lay out half of the dough discs. Dollop 1 to 2 tablespoons of the filling in the center of each disc. Brush around the edges of the pastry with some of the egg mixture. Top with another dough disc, pressing the edges with a fork to seal. Brush the tops with the egg mixture and sprinkle with coarse sugar. With a paring knife, make a little slit in each pie to vent steam.
• Bake until golden brown, 25 to 30 minutes. Transfer the pies to a rack to cool or serve warm.