Mini Peach Pies

By Texaschef11

Ingredients

• Crust:
• Ingredients
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cut into small pieces (2 sticks)
• 1/4 to 1/2 cup ice water
• Filling:
• 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

First make crust:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, sugar and pinch of salt, and add the vanilla and bourbon, if you wish.

Once the dough is chilled......

Preheat oven to 375.

On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 4-5-inch cookie cutter, cut out rounds. Transfer rounds to prepared baking sheet.

Place about 1-2 tablespoons of the peach mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.