Bourbon and peak-season peaches are magical together.
When wrapped up in a flaky pie crust, its fireworks!
Its the perfect portable dessert you’re able to bring to any cookout this summer.
Angie Mosier / Cheryl Day’s Treasury of Southern Baking by Cheryl Day
Youll find peaches at roadside stands from Georgia to Tennessee.
These mini pies are a big part of Southern culture, and theyre perfect for picnics.
you could assemble them in advance, freeze them, and bake them whenever youre ready.
The Flakiest All-Butter Pie Dough
This recipe produces a flavorful, super-tender flaky crust.
If its been frozen, defrost in the refrigerator overnight.
Freeze on the baking sheets until the pies have set, then place them in ziplock bags.
Bake directly from the freezer, adding 5 to 8 minutes to the baking time.
Peach Season is Upon Us!
Bourbon Peach Hand Pies
Excerpted fromCheryl Days Treasury of Southern Bakingby Cheryl Day (Artisan Books).
In a large measuring cup or small bowl, combine the water and vinegar.
Toss the pieces of butter in the flour mixture to coat.
Then use a pastry blender to cut the butter into the flour.
The dough will still look a bit shaggy at this point.
Dump the dough out onto an unfloured work surface and gather it together into a tight mound.
Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
Cut the dough in half.
Shape each piece into a disk and flatten it.
Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or overnight, to rest.
Line two baking sheets with parchment.
Cut each one into 4 equal squares.
Transfer the squares to the prepared baking sheets, 4 to a pan.
Cover with plastic wrap and refrigerate while you make the filling.
Crimp the edges of each hand pie with your fingers or a fork.
Lightly brush the tops of the pies with the egg wash and sprinkle with the turbinado sugar.
Cut 3 small (about 1/3-inch-long/8 mm) slits for steam vents in the top of each pie.
Serve warm or at room temperature.
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