This post is about a month overdue. Sorry, just somehow fell through the cracks (not really sure how, given what a stunner this recipe is). Oh well, better late than never.
It all started when I bought a whole box of luscious, organic, local peaches from Tonnemakers Farm via my CSA. These peaches were at their peak - ooh! I'm salivating at the mere thought of them. Anyway, we gobbled up about a dozen of them right away, but still had plenty left. It was then that I was inspired to bake something with them. I searched my cookbooks obsessively but wasn't too excited about anything in particular. I mean c'mon, peach coffeecake, peach pie, peach upside-down cake, etc. Sure all these would taste absolutely divine, but I''ve made these before, and wanted something new. It was then that I came across a recipe for Bourbon peach hand pies from Smitten Kitchen. I mean, this is genius. Kinda like a pie version of an empanada. Awesome!
Of course, I am a bit obsessed with whole grains and whole grain flours, so I had to tweak the recipe a bit. It is also funny how your tastes change over time. I actually prefer breads and most baked goods with at least part whole grain flour. Sure, they might not be as fluffy as their white flour counterparts, but I personally like the complexity of taste and texture that whole grains impart. If you'd like the original recipe, please click the link above and see Deb's.
Also, I didn't have any Bourbon on hand (WHAT?), so I used peach schnapps instead. One booze for another. Fair Swap? My older kiddo 'A', who's only 6 by the way, smelled the peach schnapps and asked me if I could add some in his steamer next time :-) What a kid, huh? Shhhh. Don't tell.
Peach Hand Pies
From Smitten Kitchen
For the pastry:
1 1/2 cups white whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
16 tablespoons (8 ounces) unsalted butter, cut intopieces
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water
For the filling:
2 pounds of peaches
1/4 cup flour
1/4 cup sugar
Pinch of salt
1 teaspoon peach schnapps
1/2 teaspoon vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Turbinado sugar, for decoration
Follow the link above to see the method. Lest you curse me for not warning you, this recipe is quite tedious and fussy. If you don't like baking, and rolling out pastry doesn't quite do it for you, then stop right here. Maybe you should attempt a quick bread instead. Why? I am sure you *can* do it, but the question is, will you enjoy it? I love to mess around in the kitchen, so this is fun for me.
Fair warning aside, do give it a try! These are truly delicious. Added bonus? Your family and friends will love you even more :-)