Peach Bourbon Pastry Pies

These are wonderful, so flaky.  I made these two different days and two different shapes.  The dough did well in the fridge for 3 1/2 days.  You can fill these with any type of filling you like.  Oh just had an idea, which I'll share with you when I make these again.  Now on to the recipe.

I adapted this recipe from here
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For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) cold unsalted butter, cut into pieces
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water

For the filling:
2 pounds of peaches or 1 large can of sliced peaches *drain juice*
1/4 cup flour
1/4 cup sugar
Pinch of salt
Pinch of cinnamon (optional)
1 teaspoon bourbon
1/2 teaspoon vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sugar, for decoration

To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. This is a crucial step. Pie dough has to be kept super cold so that it stays flaky. So don't skip this!

Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough, to prevent it from getting tough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter  cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.
Make the filling: If using fresh peaches, peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. If using can peaches, drain well then mix them with the flour, sugar and pinch of salt and cinnamon, and add the bourbon and vanilla. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough.  I used the can from the peaches and did two different types.  One folded over....these and be difficult and you don't get much filling, the others shown are make with two circles cut with the peach can then bottom one is filled and put the other on top and seal.  Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle coarse sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
I made these two different days.  The first time I made the half moon when my friends were over and they were barely out of the oven and Patsy had to have one.  She's too funny!  From making them the first time that's when I decided that putting the filling into the one circle and then covering was the way to go.  Guess if  you have a large can...oh which I do....you could make a bigger turnover shape.  Will try that next time.  I will be making these again but next time I will be doing apple.  When I went to the liquor store to get the bourbon I found two other types, one with cherry flavor and one with cinnamon.  So will try the Cinnamon bourbon on the apples turnovers.

Enjoy!
Thanks for stopping by.  Remember to Find the time To do all the things you love.
Have a great week.
Donna