2019-07-01_Louisiana_Cookin

77 louisianacookin.com

BOURBONBOURBON PEACH HAND PIESPEACHHANDPIES

MAKES 14

These hand pies get a boozy twist with

bourbon infused into the pie dough, peach

fi lling, and glaze.

1¾ cups all-purpose fl our, 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

fi nely diced

2 tablespoons fi rmly packed light

brown sugar

1 teaspoon vanilla extract

1 large egg, beaten

1 tablespoon water

1 cup confectioners’ sugar

1 tablespoon whole milk

1. In the work bowl of a food processor, pulse
   together 1½ cups fl our 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
   fl oured 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 fl our until combined.
   Spoon 2 tablespoons fi lling into center of
   each dough circle. Brush edges of dough with
   water. Fold dough over fi lling, 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.
   

EASY AS PIE

WHILE WE LOVE A RIPE LOUISIANA PEACH all on its own, sometimes we just have

to treat ourselves by turning the juicy stone fruit into a pie fi lling. With a fl aky, tender crust

and sweet peach interior, these portable treats are a fun and delicious way to enjoy pie this

summer—no fork required.

SWEETS

recipe development and food styling by elizabeth stringer