I love this time of year when summer is still centerstage but you can feel everything edging towards fall. Basically, late August/early September tastes like a peach, a sweet, juicy, dripping peach that works so well in sweet and savory dishes (i.e. vanilla-peach chiffon cake and peaches with duck breast).
My latest peach experiment came courtesy of another blog, Smitten Kitchen, which recently posted a recipe for Bourbon Peach Hand Pies (check out this website – her photos are amazing). The recipe just sounded so adorable, for lack of a better word. These portable, individual pies seemed like the perfect treat for a dinner party I was planning on attending. Unfortunately, the party was cancelled but I had become so excited about making these pies that I decided to go ahead and do it anyways.
As for the recipe, I followed the dough instructions to the tee but did alter the filling. I didn’t have any bourbon so I omitted that ingredient and instead added a dash of lemon juice, a pinch of cinnamon and extra sugar. The end result was amazing.
The only problem: now I’m stuck with 18 scrumptious hand pies. I somehow have a feeling they won’t be difficult to get rid of…