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Irresistible Bourbon Peach Cobbler Hand Pies Easy Homemade Recipe with Brown Sugar Lattice

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These bourbon peach cobbler hand pies feature a buttery crust, sweet bourbon-infused peaches, and a caramelized brown sugar lattice topping. Perfect for sharing and easy to make, they offer a unique twist on classic peach cobbler.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 4 cups fresh peaches, peeled and sliced (about 4–5 medium peaches)
  • ¼ cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 tablespoon lemon juice
  • 3 tablespoons unsalted butter, melted
  • ¼ cup brown sugar
  • 1 egg, beaten

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces, about 5 minutes. Be careful not to overwork the dough.
  2. Add Ice Water: Gradually drizzle 6-8 tablespoons of ice water over the mixture, stirring gently with a fork. Stop when dough holds together without being wet or sticky. Form dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling: In a medium bowl, combine sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and bourbon. Toss gently to coat. Let sit while you roll out the dough.
  4. Roll Out Dough: On a lightly floured surface, roll out one disc of dough to about ⅛ inch (3 mm) thickness. Use a 4-inch round cutter to cut out circles. You should get roughly 12 circles from each disc.
  5. Assemble Hand Pies: Place a heaping tablespoon of peach filling in the center of each dough circle. Brush edges lightly with water, fold over to create a half-moon shape, and press edges with a fork to seal. Don’t overfill.
  6. Create Brown Sugar Lattice: Roll out the second dough disc and cut into thin strips about ¼ inch wide. Arrange strips in a lattice pattern over the top of each hand pie, pressing gently to adhere.
  7. Brush and Sugar: Brush the tops with beaten egg, then melted butter, and sprinkle evenly with brown sugar.
  8. Bake: Preheat oven to 375°F (190°C). Place hand pies on a parchment-lined baking sheet and bake for 25-30 minutes, or until golden brown and filling is bubbly. Rotate the pan halfway through baking.
  9. Cool: Let pies cool on a wire rack for at least 15 minutes before serving.

Notes

Keep butter and water chilled to prevent greasy or tough dough. Don’t overwork dough to maintain flakiness. Toss peaches with cornstarch and sugar ahead to prevent watery filling. Use a sharp knife for lattice strips. Chill pies before baking if dough feels too soft. Rotate baking sheet halfway for even baking. Reheat leftovers at 350°F for 10 minutes. Can substitute bourbon with vanilla or almond extract. For gluten-free, use 1:1 gluten-free baking flour; for dairy-free, substitute butter with coconut oil or vegan margarine.

Nutrition

Keywords: bourbon peach cobbler, hand pies, brown sugar lattice, peach dessert, homemade pie, bourbon dessert, southern dessert

Find it online: https://elaraeats.com/irresistible-bourbon-peach-cobbler-hand-pies-easy-homemade-recipe-with-brown-sugar-lattice/