Comments on: bourbon peach hand pies

By: SaveMyPolarBear

SaveMyPolarBear — Tue, 16 Mar 2010 02:15:12 +0000

WANT. I’ve made turnovers before, but they always leak, etc. I’m intrigued by the sour cream… Must find an excuse now to make these, between SAT study-sessions! Do they count as brain food, Deb?

By: robin

robin — Thu, 25 Feb 2010 21:36:49 +0000

I never thought to not cover a pie with plastic wrap. The humidity DOES make the crust soft–maybe I’ll use a flour sack towel to keep fruit flies away though. Thanks for the great tip.

By: deb

deb — Sat, 05 Dec 2009 20:56:41 +0000

Glad you enjoyed them, and yes, I always read new comments, no matter how old the post is. :)

By: rose

rose — Sat, 05 Dec 2009 19:27:10 +0000

Deb – don’t know if you check old posts for comments, but I finally got around to trying these (used apples – but I can’t wait to try with peaches or another stone fruit!), and I had to say THANK YOU. The pastry was absolutely, hands down, fabulous. The flavor was great, it was light/crisp and the right amount of flaky – and your instructions were so helpful! I did however make the mistake of making half the dough and freezing the rest, and i should have used 1/4, because two of us ate 8 pies. Oops! They were that good!
Anyway, I will definitely, DEFINITELY use this again. Thanks a million!

By: Janina

Janina — Thu, 03 Dec 2009 16:36:18 +0000

Hi! I made these this week with a different stuffing (apples had to be used up ;) )
And this is really the best pastry recipe I ever tried! Thanks a lot!

By: Cookontheice

Cookontheice — Thu, 26 Nov 2009 22:08:21 +0000

Finally, the the pastry dough recipe that I have been searching for! While I usually eschew fillings from cans, I’m currently cooking at a field camp in Antarctica and my options are limited. This delicious pastry made a great vehicle for the #10 can of cherry pie filling that I found in food storage. Thank you, from the bottom of the earth.

By: Michellers

Michellers — Mon, 02 Nov 2009 06:34:40 +0000

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

Rebecca — Sun, 06 Sep 2009 09:15:47 +0000

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

Jami — Mon, 31 Aug 2009 07:17:28 +0000

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

Nicol — Thu, 27 Aug 2009 02:07:30 +0000

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!