Bourbon Peach Hand Pie

By jeaklor

Combined from 3 recipes, one for filling (http://smittenkitchen.com/) and the Pioneer Woman's crust and for all the rest, Martha Stewart

Ingredients

• Filling:
• A Crust of r choice
• 2 pounds of peaches
• 1/4 cup flour
• 1/4 cup sugar
• Pinch of salt
• 1 teaspoon bourbon
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Make the filling: Chop the peaches into small bits (approx. 1/2-inch dice), Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.

Place pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.

Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.