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
  1. 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.
  2. Line a large rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together egg and 1 tablespoon water. Brush pies with egg wash. Cover and refrigerate for 30 minutes.
  6. Preheat oven to 375˚.
  7. Bake until golden brown, about 30 minutes. Let cool slightly.
  8. In a small bowl, whisk together confectioners’ sugar, milk, and remaining 1 tablespoon bourbon until smooth. Dip pies in glaze. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bourbon-peach-hand-pies/