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
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.
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.