Peach Bourbon Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe peaches (about 4-5 medium peaches)</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of ground nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">30ml bourbon (or vanilla extract for non-alcoholic version)</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (or pastry cutter)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or template</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry dough by combining the flour, salt, and sugar in a food processor. Pulse briefly to mix. Add the cold cubed butter and pulse 10-12 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining (these butter pieces are crucial for creating flaky layers in your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together (the vinegar inhibits gluten formation, ensuring a tender crust). Drizzle the liquid over the flour mixture while pulsing, just until the dough begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough out onto a lightly floured surface and gather it together without kneading. Divide into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. Bring a large pot of water to boil. Score an X on the bottom of each peach and blanch them for 30-60 seconds. Transfer immediately to an ice bath. Once cool, the skins should slip off easily. Remove pits and dice peaches into 1cm pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, combine the diced peaches, sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Cook over medium heat for about 8-10 minutes, stirring frequently, until the mixture thickens and bubbles. Remove from heat and stir in the bourbon. The alcohol will mostly cook off, leaving behind complex flavor notes that enhance the peaches. Transfer to a bowl and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. If the dough feels too stiff, let it sit for 5-10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a 10cm round cutter, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disk of dough. You should have 16 circles total (for 8 hand pies).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 dough circles on the prepared baking sheets. Add about 2 tablespoons of filling to the center of each circle, leaving a 1cm border. Be careful not to overfill, which would cause leaking during baking. Brush the edges with egg wash, which acts as glue to seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each with a second dough circle. Press the edges firmly to seal, then crimp with a fork. Cut a small vent in the top of each pie to allow steam to escape. Brush the tops with egg wash and sprinkle with turbinado sugar for a beautiful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the assembled pies for 15 minutes before baking. This final chill ensures the butter in the dough is cold, which creates steam pockets during baking for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is bubbling through the vents. If some pies leak slightly, don't worry - it happens with hand pies and adds to their rustic charm!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Let cool for at least 15 minutes before serving - the filling will be extremely hot right out of the oven. These delightful treats are best enjoyed the same day but will keep in an airtight container at room temperature for up to 2 days, or refrigerated for 4 days. You can reheat them in a 150°C oven for 5-7 minutes to restore some crispness.</li></ol>