Comments on: bourbon peach hand pies http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/ Sat, 21 Nov 2009 04:48:52 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Michellers http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-329452 Michellers Mon, 02 Nov 2009 06:34:40 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-329452 These are adorable and it was fun to make them, but I found the dough was a little bland and the filling was missing something for me. Next time I think I'll try the cream cheese or other cheese suggestion to give them a little more oomph. These are adorable and it was fun to make them, but I found the dough was a little bland and the filling was missing something for me. Next time I think I’ll try the cream cheese or other cheese suggestion to give them a little more oomph.

]]> By: Rebecca http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-317184 Rebecca Sun, 06 Sep 2009 09:15:47 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-317184 My mom used to make these! She put cream cheese in her peach filling and also made some with a cheese filling, which basically substituted grated cheddar cheese for the peaches (and no sugar or bourbon). This version with the bourbon sounds yummy! I'll have to try it. My mom used to make these! She put cream cheese in her peach filling and also made some with a cheese filling, which basically substituted grated cheddar cheese for the peaches (and no sugar or bourbon). This version with the bourbon sounds yummy! I’ll have to try it.

]]> By: Jami http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-316175 Jami Mon, 31 Aug 2009 07:17:28 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-316175 Thank you so so much for giving this dough recipe. I have never had luck with pastry doughs of any kind, so I was a little apprehensive to try, but I LOVED working with this one. So easy to put together. Pliable no crack or breakage. Just amooth beautiful pastry that ended up looking beautiful when baked. THANK YOU!!! Thank you so so much for giving this dough recipe. I have never had luck with pastry doughs of any kind, so I was a little apprehensive to try, but I LOVED working with this one. So easy to put together. Pliable no crack or breakage. Just amooth beautiful pastry that ended up looking beautiful when baked. THANK YOU!!!

]]> By: Nicol http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-315334 Nicol Thu, 27 Aug 2009 02:07:30 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-315334 I made them today for a friend's birthday. He is a fishing guide and I loved the idea that he could take them with him. My family and my friend loved them!!! Thanks. your recipes are always wonderful! I made them today for a friend’s birthday. He is a fishing guide and I loved the idea that he could take them with him. My family and my friend loved them!!! Thanks. your recipes are always wonderful!

]]> By: Jen http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314786 Jen Mon, 24 Aug 2009 03:16:44 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314786 I finally just made these, and they were delicious! I skipped the first step of freezing the ingredients, but they still turned out well. With them, we ate some Haagen Dazs ginger ice cream--perfect! I finally just made these, and they were delicious! I skipped the first step of freezing the ingredients, but they still turned out well.

With them, we ate some Haagen Dazs ginger ice cream–perfect!

]]> By: deb http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314570 deb Sat, 22 Aug 2009 14:46:03 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314570 I store pies at room temperature, always. I don't like to wrap them up -- the humidity softens the crust. Just leave them on the plate or platter. They'll be fine for a day or even two. I store pies at room temperature, always. I don’t like to wrap them up — the humidity softens the crust. Just leave them on the plate or platter. They’ll be fine for a day or even two.

]]> By: bella baker http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314563 bella baker Sat, 22 Aug 2009 12:51:07 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-314563 hi deb! i realize this is an old post, but i'm trying my hand at these for a housewarming party tonight. how would you recommend storing them if i bake them this morning? i live in a HOT climate and would love to be all done baking this morning if possible so the oven doesn't heat up the apartment too close to the party. or would you instead recommend rolling them out and freezing the filled pastries and baking them much closer to the party? hi deb! i realize this is an old post, but i’m trying my hand at these for a housewarming party tonight. how would you recommend storing them if i bake them this morning? i live in a HOT climate and would love to be all done baking this morning if possible so the oven doesn’t heat up the apartment too close to the party. or would you instead recommend rolling them out and freezing the filled pastries and baking them much closer to the party?

]]> By: karen http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-313708 karen Mon, 17 Aug 2009 19:29:28 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-313708 was just looking for a recipe to (a) take advantage of peach season and (b) make something suitable for travel snacking...this looks perfect. one question (from a pastry neophyte): my mom can't eat sour cream, so I'm wondering if you think yogurt would be a suitable substitute in the pastry dough? thanks! (your site is gorgeous, btw) was just looking for a recipe to (a) take advantage of peach season and (b) make something suitable for travel snacking…this looks perfect. one question (from a pastry neophyte): my mom can’t eat sour cream, so I’m wondering if you think yogurt would be a suitable substitute in the pastry dough? thanks! (your site is gorgeous, btw)

]]> By: Lydia http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-312591 Lydia Mon, 10 Aug 2009 17:30:27 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-312591 Hiya Deb! Can this filling be used for a regular-sized pie as well, using your pie crust recipe? If so, do I need to mess with the quantities at all? If not, do you have a fave go-to peach pie filling recipe? Thanks in advance! Hiya Deb! Can this filling be used for a regular-sized pie as well, using your pie crust recipe? If so, do I need to mess with the quantities at all? If not, do you have a fave go-to peach pie filling recipe? Thanks in advance!

]]> By: onyah http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-312146 onyah Thu, 06 Aug 2009 23:01:59 +0000 http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/#comment-312146 I made these today, and followed your crust-prep instructions religiously. I can't say I've made that many pie crusts to date, but this was definitely the best one I've made! I don't think I'll ever work with not-frozen butter again. I didn't have bourbon, so I used Grand Marnier instead. YUM. Thanks so much! I made these today, and followed your crust-prep instructions religiously. I can’t say I’ve made that many pie crusts to date, but this was definitely the best one I’ve made! I don’t think I’ll ever work with not-frozen butter again. I didn’t have bourbon, so I used Grand Marnier instead. YUM. Thanks so much!

]]>