Summer is beating down on Tucson. The last thing that people really want to do is crank up the oven. I say, no pain no gain, and with the 4th of July upon us, I see myself grabbing some fresh summer fruit and diving head first into a floury inferno. One of the first things on my list to make, are Burbon Peach Hand Pies. What is a hand pie, you ask? Well, many of our devices these days are handheld, so why not pies? Here’s the the breakdown from my attempt at these travel ready delights from last year. Keep in mind this recipe is a bit time consuming, but probably the best pie crust recipe I’ve ever tried. Inspired by Smitten Kitchen (as per usual).
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water
2 pounds of white peaches
1/4 cup flour
1/4 cup sugar
Pinch of salt
1 teaspoon bourbon
1/2 teaspoon vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration (I don’t normally keep this around, so I snagged a few packets from the nearest SBUX, when I was in. hehe)
- Combine all dry ingredients into a medium bowl. In a separate bowl, put the cut butter pieces. Place both bowls in the freezer for 1 hour.
- Remove both from the freezer and using a pastry blender (or with your hands) mix together until you get a course meal texture.
- In a separate bowl, mix lemon juice, sour cream, and water. Add half of this mixture into a well inside the dry ingredient/butter mixture.
- Carefully mix together with your fingertips until lumps start to form. Then repeat with the remaining liquid mixture.
- Without overworking the dough, shape into a well blended ball. Cover and refrigerate for 1 hour. (I used this time to start prepping the peaches, Peeling, pitting, and chopping into a small dice)
- Half the dough and roll out on a well floured surface to 1/8 in thick. Using a 4 1/2 in biscuit cutter (the biggest I had was a 3 1/2 in size. I just ended up with more, smaller pies), cut out 7-8 rounds and transfer to a parchment paper covered cookie sheet (make sure it will fit in your fridge). Chill for 30 minutes in the refrigerator. Repeat with the other half of the dough.
- While the dough is chilling, you can finish off the filling. Add the flour, sugar, salt, vanilla and burbon to the diced peaches.
- Remove 1 tray of the dough and let sit until just pliable. Fill each round with 1 1/2 tbs of filling. Fold into a half moon and press edges closed firmly with a fork.
- Place each filled crust back on the parchment paper and refrigerate for another 30 minutes. Repeat with remaining batch.
- Preheat oven to 375°
- Once chilled remove from fridge and cut small slit in each to keep steam from building up, and coat with egg wash. Sprinkle coarse sugar.
- Bake for 20 minutes, or until slightly golden brown. Cool slightly and serve.