Peachy Hand Pies

First, make the crust dough. All in all it takes a lot of chilling time and patience, but it’s very simple. Set up a food processor and combine the flour, salt, peach yogurt, and cold butter in its bowl. Pulse it all together until it is like pebbly wet sand. Then run the processor while you pour in the ice water until it comes together into a big ball of dough. Divide it in half and press each half out lightly into a disc. Wrap each disc in plastic and let it chill in the fridge for 45 minutes. When the time is up, line a sheet tray with a silicone mat or parchment. Roll each disc out on a clean and floured surface to about 1/4 inch thick. Use a 4 inch biscuit cutter to cut 6 circles out of each half of dough to get 12 total and line them up on the sheet tray. Chill the dough circles again on the tray for 30 minutes.

While the dough chills, make the easy filling. Combine the peaches, brown sugar, cinnamon and bourbon in a pan and heat it up over medium high heat. Let it gently bubble and cook for about 10 minutes until it becomes thick and syrupy. Let it cool until the dough discs are done chilling. Then take the chilled dough discs out and scoop a tablespoon of filling onto one half of each disc. Brush a little water around the edge of each disc, then bring the other half over to enclose the filling. Pinch the edges together really well, then use a fork to make pretty tine marks around each edge. Refrigerate the formed pies again for 30 minutes.

Pre-heat the oven to 375ºF and get the egg wash and sugar out. Take the formed pies out and brush them all generously with the egg wash. Use a small paring knife to make three little cuts across the top of each pie to vent them. Then sprinkle them all generously with sugar on top. Let them bake for about 30–40 minutes, until the dough is completely golden and crisp. Let them cool for a few minutes, then serve warm! These also keep well sealed in the refrigerator, then heated up in the toaster oven.