Description
Delight in these charming Peach Hand Pies featuring a buttery, flaky crust encasing a luscious, bourbon-infused peach filling. Perfectly sized for handheld enjoyment, these mini pies bake to a golden perfection and are beautifully finished with a shiny egg wash and coarse sugar topping, making them an irresistible treat for any occasion.
Ingredients
Scale
For the Crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg (lightly beaten)
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter (cut into pieces, 12 tablespoons)
For the Filling
- 4 peaches (peeled and cubed)
- 3 tablespoons brown sugar
- 2 tablespoons bourbon
- Pinch of salt
- Pinch of cinnamon
Instructions
- Prepare the Dough: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water and egg mixture over the flour mixture and pulse again until the dough comes together.
- Chill the Dough: Remove the dough from the processor, shape with your hands, and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up the dough.
- Cook the Filling: While the dough chills, heat the peaches, brown sugar, bourbon, salt, and cinnamon in a saucepan over medium-low heat. Stir often and cook until the peaches soften and the mixture becomes syrupy, approximately 10 minutes. Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and fill a small bowl with water for sealing the pies.
- Roll and Cut Dough: Roll out the chilled dough to about 1/4 inch thickness. Use a 2-inch biscuit cutter or a similar round object to cut out equal numbers of dough rounds for the pies.
- Assemble the Pies: Place the dough rounds on the baking sheet. Spoon about one tablespoon of the peach filling onto every other dough round. Dip a finger in water and moisten the edges of the filled rounds. Top each with an empty dough round and press the edges together with a fork to seal the pies securely.
- Apply Egg Wash and Decorate: Beat the remaining egg with a little water and brush this wash on top of each pie. Sprinkle with coarse sugar and carefully cut an “X” in the top of each pie using a paring knife to allow steam to escape during baking.
- Bake: Bake the pies for 20 to 25 minutes or until they turn golden brown. Remove from the oven and let them cool slightly before serving.
- Serve: Enjoy the warm Peach Hand Pies on their own or serve with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Ensure the butter and water are very cold to achieve a flaky crust texture.
- Peeling the peaches helps create a smoother filling and enhances the texture.
- Be careful not to overfill the pies to prevent leaking during baking.
- Chilling the dough before rolling helps prevent shrinking while baking.
- The bourbon adds depth to the filling but can be omitted or substituted with vanilla extract for a non-alcoholic version.
- Use parchment paper or a silicone baking mat to prevent sticking and aid clean-up.
- The “X” cut on top helps the pies vent steam and maintain a delicate shape.
