Bourbon Peach Mini Pies

Name: Bourbon Peach Mini Pies
Prep time: 40 min
Total time: 2 h 10 min
Yield: 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

These mini peach pies are the perfect treat.

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40 min

Prep Time

02 hrs 10 min

Total Time

servings

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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 extract. ***Substitute 1/2 teaspoon vanilla extract.

How to make

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.
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 ice water at a time, pulsing between each addition, just until dough forms.
STEP 3

Shape dough into disk; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until firm.
STEP 4

Line baking sheet with parchment paper; set aside. Place 1 egg and 1 teaspoon water into bowl; beat with whisk. Set aside.
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.
STEP 6

Heat oven to 375°F.
STEP 7

Combine 1/2 cup powdered sugar and 1 teaspoon bourbon in bowl. Add enough half & half for desired glazing consistency. Set aside.
STEP 8

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

440 Calories

17 Fat (g)

75 Cholesterol (mg)

190 Sodium (mg)

61 Carbohydrates (g)

2 Dietary Fiber

6 Protein (g)

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