Comments on: bourbon peach hand pies

By: Toby

Toby — Mon, 23 Jan 2012 16:04:13 +0000

How long does it take in total looking to use this recipe in school?

By: Sarah

Sarah — Sun, 01 Jan 2012 22:35:48 +0000

These make me feel like a total professional. Seriously. It’s like magic. For New Years with the fam, I shared these (half peach, half apple), your feta salsa (YOWZA!) and the creamy mushroom spread. All were eaten COMPLETELY and I showed up after everyone already had full bellies. Magic. I brag about your blog to the masses. Keep it UP! Happy New Year!

By: Liz

Liz — Sun, 06 Nov 2011 22:43:46 +0000

I used this crust for the top of individual pot pies. It was totally fabulous to the point that my teenage son has insisted on learning to make this dough so he can generate hand pies and pot pies for himself.

By: Miss B

Miss B — Thu, 20 Oct 2011 03:31:34 +0000

I loved this dough recipe! Having finally mastered all-butter pie crust this summer (my secret ingredient was apple cider vinegar) but not being thrilled with how much it cracked while rolling it out, and how difficult it was to work with, this was just a dream come true. I used cider vinegar in place of the lemon juice — because I was making apple-ginger filling, and because I forgot to buy a lemon — and added a couple of spoonfuls of sugar, and it worked beautifully. I was a little worried for awhile, because the mixing-the-liquids-in-with-the-flour step was really…messy. (And I had to do it all at once, not in two steps, because it was just such a sticky gooey mess — my hands were completely coated.) But it rolled out perfectly, and was soooooo flaky and amazing once it was all done. I baked half tonight, and put half in the freezer to bake later, whenever I’m having a pie emergency. So great!

By: Jodi

Jodi — Fri, 07 Oct 2011 17:42:48 +0000

Thanks for your well written and designed site as a whole, and for your great instructions each recipe.
This galette dough is great! I found antecedents that use a cup of buttermilk as a sub for the sour cream and water. I also have a couple suggestions to share that made putting the pastry dough together a bit easier. I use a glass bowl for cold retention, put flour/salt/diced cold butter altogether in the freezer for the hour, pull it out and place in food processor pulsing several times until i can run it for 15 seconds or so until it looks like small peas or large cornmeal. I place it back in the glass bowl and back in the freezer for whatever time I get back to it. Then, mixing in the buttermilk and lemon juice with a fork gently and without mashing until it comes together well enough to ball it and wrap it back up. After that I follow your instructions to the end. It comes out perfect, and I found that I can easily freeze rolled out discs between wax paper in a plastic zip lock when I want to make them ahead of time – they thaw well on the counter in a short time and I can have filled pies (of any sort) baking in like 20 minutes flat.

By: Nancy

Nancy — Fri, 23 Sep 2011 22:39:20 +0000

I just wanted to take a minute to thank you for sharing this recipe!! I fully did not expect success on the first try with something like this… Let’s just say I’m a bit “haphazard” in the kitchen sometimes. But they turned out perfect! Definitely a keeper, I’m already thinking about how I can make some really festive ones for holiday gift-giving.
Thanks again!
Nancy

By: CJ

CJ — Tue, 20 Sep 2011 23:46:38 +0000

I made these yesterday for the first time and I think this pastry recipe is wonderful. it is light, flaky, buttery and will compliment almost any filling. Thank You! One question though…when you freeze the pre-baked pies do you bake them frozen and at what temperture do you bake them at if they are still frozen?

By: Annie Noodle

Annie Noodle — Sat, 17 Sep 2011 22:08:20 +0000

This is the second recipe from the smittenkitchen that I have tried and loved. Um…however, it’s my first attempt at pastry crust in about 6 years. My pies are not the beautiful little half moons that yours are….but still yummy. I’ll have time for pretty later, I guess, with more practice. Thanks again for sharing!

By: knoh

knoh — Thu, 08 Sep 2011 21:55:23 +0000

Just did a smittenkitchen pie mash-up, using the all-butter pate brisee, the nectarine and blueberry galette filling, and the method from this recipe. I figured hand pies would be perfect for our Hollywood Bowl excursion tonight. There is runny purple blackberry juice everywhere, but there seems to be a certain charm to the it all. I will try the pate brisee recipe here next time as the dough flavor seems a bit off, but the flakiness is perfect. Thank you for the wonderful chilling tips!

By: Babs

Babs — Sun, 28 Aug 2011 12:47:52 +0000

Made these yesterday as my hurricane prep project. I used a larger round – about 5 1/2 inches, because i just wanted a little bigger pie. The recipe made 16 pies using that sized round. I had some sour cherries left over in the freezer, so i made a filling with that in stead of the peaches. These were the most delicious little pies i’ve ever had. Yes, the dough is work, but you can freeze the butter and flour the day before and do other things while the dough is chilling. I also used a food processor for cutting in the butter, which made quick work of it. Soooooooo gooood!!!!!