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Family Kitchen
Individual Caramel Bourbon Peach Pies
The other day while making empanadas I got a hankering for pie. Individual pies, to be exact. I didn’t want anything too fussy, but rather something that could be picked up and eaten as a cookie would. I wanted a dessert that screamed summer and fresh and could be served at an outdoor dinner without too much fuss or as an after school snack. Enter individual peach pies.
I don’t know about you, but peaches are one of my favorite summer fruits, though I’ve become quite picky about just which peaches I eat. Not just any peach will do. I have a habit of buying Colorado peaches, and then my neighbor introduced me to Faye Elberta peaches, and I’m hooked. Both are fantastic, not stringy with a tart taste and a very smooth flesh.
Do you have a favorite peach to use in baking or for eating?
Individual Caramel Bourbon Peach Pies
Filling:
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.
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 dough 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.
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7 Comments
[...] few weeks ago while making chicken empanadas and caramel bourbon peach pies I ended up with a few more hard-boiled eggs than I needed. Looking around the kitchen at what there [...]
Chili-Lime Deviled Eggs commented on Aug 31 10 at 4:43 pm[...] Getting Into a Back-to-School Morning Routine On Babble: Portabella Rosemary Caprese Skewers Individual Caramel Bourbon Peach Pies Eataly in New York Opening Next Week! Chili’s $50 Gift Card Giveaway for [...]
Weekly Dinner Menu: 8/30/10 | Food for My Family commented on Sep 01 10 at 1:01 am[...] versions and this is the second and vastly superior version. It hearkens from a blog called Family Kitchen. The pies are sweet, but now too sweet and are good for many things such as dessert, breakfast and [...]
Pocket Peach Pies | Peaches, Please! commented on Jul 22 11 at 8:09 amLiz@HoosierHomemade commented on Aug 27 10 at 8:59 amOh my!! These look amazing!!
Thanks for sharing the recipe Shaina!
colleen @ foodietots commented on Aug 29 10 at 1:59 pmYum! Love hand pies, love peaches with bourbon. (Recently made bourbon peach jam, http://ow.ly/18KzzY) As for varieties, I like the sweet White Lady variety we picked here in VA, but any perfectly ripe, juicy local peach will do. :)
christi @ grey umbrella commented on Sep 03 10 at 5:44 pmI am making these tonight!! I’ll post a link once I have the post up on my blog.
Genevie commented on Jul 21 11 at 12:36 pmSounds like a pie party is in order!
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