Southern Specialty: Peach Hand Pies Recipe
There is nothing quite as fragrant and wonderful as peaches hanging from the trees in the South. When my husband was a graduate student in South Carolina I remember visiting him and driving through the orchards on his motorcycle, breathing in the sweet smelling fruits.
There is something about the sweltering of the fruit under a clear blue sky, the heat rippling in waves along the ground. Sweet and juicy, peaches are that pure perfection that can only be gained through patience and long hot days. Turns out they're worth it.
Where there are peaches, there are most definitely pies. Hand pies at that. They are the answer to fall, easily picked up and eaten on the go. You could use classic pie crust dough, but I like the flexibility of the empanada dough when folding it over on itself to seal the pies. It makes the process just a tad bit easier, and that means you'll be enjoying a warm pie in no time.
Individual Caramel Bourbon Peach Pies
1/2 cup sugar
1/4 cup water
1/4 cup cream
1 tablespoon butter
1 tablespoon bourbon
4 peaches, diced
Stir together water and sugar in a small saucepan. Heat over medium-high heat until sugar dissolves, stirring constantly. Stop stirring and allow to cook for another 20 minutes until caramel in color. Remove from heat and stir in cream and butter, stirring briskly to combine. Add in fruit from one peach and bourbon. Continue cooking for another 10 or so minutes until mixture comes together.
Remove from heat, stir in remaining peaches and you’re ready to fill your pies.
To make the pies:
1 recipe homemade empanada dough or empanada dough circles (available at Latin markets)
Caramel Bourbon Peach filling (above)
1 egg yolk
Preheat oven to 400 degrees. Roll out the dough and cut with cookie cutter or jar lid into 4-5″ circles. Place 1 1/2 tablespoons peach filling in the center. Fold dough over, pressing to seal edges. Crimp with fork to seal further. Return pies to fridge for 30 minutes to rest.
Beat the egg yolk. Remove pies from fridge and brush with egg yolk. Bake at 400 degrees for 20-25 minutes until golden brown.
Makes 10-15 pies.