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Bourbon Peach Mini Pies

Bourbon Peach Mini Pies

These mini peach pies are the perfect treat.


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40 min
Prep Time
02 hrs 10 min
Total Time
6
servings

Ingredients

Filling

2 large (2 cups) fresh peaches, ,  peeled, pitted, cut into 1-inch pieces

2 tablespoons firmly packed brown sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 tablespoon bourbon  

Crust

2 cups all-purpose flour

1/2 cup Land O Lakes® Butter, cut into pieces

1 large Land O Lakes® Egg, slightly beaten

2 to 3 tablespoons ice water

Egg Wash

1 large Land O Lakes® Egg

1 teaspoon water

Glaze

1/2 cup powdered sugar

1 teaspoon bourbon  

1 to 2 teaspoons Land O Lakes® Half & Half

 

 *Substitute 8 ounces frozen sliced peaches, thawed, well-drained. Pat dry with paper towels; cut into 1-inch chunks. **Substitute 2 teaspoons vanilla. ***Substitute 1/2 teaspoon vanilla.

How to make

  1. STEP 1

    Combine all filling ingredients except bourbon in saucepan. Cook over medium-low heat 2-4 minutes or until bubbly and thickened. Remove from heat; stir in 1 tablespoon bourbon. Refrigerate until completely chilled.

  2. STEP 2

    Place flour into food processor bowl fitted with metal blade. Add butter; pulse until mixture resembles coarse crumbs. Add 1 egg and 1 tablespoon water at a time, pulsing between each addition, just until dough forms.

  3. STEP 3

    Shape dough into disk; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until firm.

  4. STEP 4

    Line baking sheet with parchment paper; set aside. Place 1 egg and 1 teaspoon water into bowl; beat with whisk. Set aside.

  5. STEP 5

    Roll out dough on lightly floured surface to 15-inch square about 1/8-inch thickness. Cut dough in half horizontally, then cut dough vertically at 5-inch mark and 10-inch mark, forming 6 (7 1/2x5-inch) rectangles; brush edges with egg wash. Divide filling evenly among rectangles, mounding on one side of each rectangle, leaving 1-inch border around edge. Fold remaining dough over filling; crimp edges using fork. Place onto prepared baking sheet; brush tops with egg wash. Refrigerate at least 10 minutes.

  6. STEP 6

    Heat oven to 375°F.

  7. STEP 7

    Combine 1/2 cup powdered sugar and 1 teaspoon bourbon in bowl. Add enough half & half for desired glazing consistency. Set aside.

  8. STEP 8

    Bake pies 18-20 minutes or until golden brown. Immediately spread glaze over top of pies.

Nutrition (1 serving)

440 Calories
17 Fat (g)
75 Cholesterol (mg)
190 Sodium (mg)
61 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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