These Bourbon Peach Hand Pies get a boozy twist with bourbon infused into the pie dough, peach filling, and glaze.
Bourbon Peach Hand Pies
Makes 14
Ingredients
- 1¾ cups all-purpose flour, divided
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 4 ounces cold cream cheese, cubed
- 2 tablespoons heavy whipping cream
- 3 tablespoons plus 1 teaspoon bourbon, divided
- 1 pound fresh peaches, peeled and finely diced
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 tablespoon water
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
Instructions
- In the work bowl of a food processor, pulse together 1½ cups flour and salt. Add cold butter and cold cream cheese, and pulse until mixture is crumbly. With processor running, gradually add cream and 2 tablespoons bourbon until a soft dough forms. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Line a large rimmed baking sheet with parchment paper.
- Divide dough in half. On a lightly floured surface, roll half of dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pan. Repeat with remaining dough.
- In a large bowl, stir together peaches, brown sugar, vanilla, 1 teaspoon bourbon, and remaining ¼ cup flour until combined. Spoon 2 tablespoons filling into center of each dough circle. Brush edges of dough with water. Fold dough over filling, pinching seams to seal. Using a paring knife, cut 3 vents in top of each pie.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush pies with egg wash. Cover and refrigerate for 30 minutes.
- Preheat oven to 375˚.
- Bake until golden brown, about 30 minutes. Let cool slightly.
- In a small bowl, whisk together confectioners’ sugar, milk, and remaining 1 tablespoon bourbon until smooth. Dip pies in glaze. Serve warm.
