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Perfect Bourbon Peach Hand Pies for Labor Day

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These bourbon peach hand pies are the perfect portable dessert for Labor Day. With a flaky, buttery crust and a jammy, bourbon-spiked peach filling, they’re a crowd-pleasing treat that captures the essence of late summer.

Ingredients

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  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • 4 cups ripe but firm peaches, peeled and diced into ½-inch pieces (about 4–5 medium peaches)
  • ½ cup packed light brown sugar
  • 3 tablespoons bourbon (such as Maker’s Mark or Bulleit)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if available)
  • Pinch of salt
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Turbinado or coarse sugar for sprinkling
  • Optional: 2 tablespoons bourbon for brushing after baking

Instructions

  1. Make the bourbon peach filling: Peel and dice peaches into ½-inch pieces. In a large skillet over medium heat, melt 2 tablespoons butter. Add peaches and brown sugar, cook for 3 minutes, stirring occasionally. Add bourbon, lemon juice, vanilla, cinnamon, nutmeg, and salt. Cook for 4-5 minutes until bubbly. Stir in cornstarch slurry and cook 1 minute until thickened. Remove from heat and cool completely (spread on a plate and refrigerate to speed up).
  2. Make the pie crust: In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse 10-12 times until pea-sized pieces remain. Mix ice water and apple cider vinegar; with processor running, drizzle in 6 tablespoons. Pulse until dough is shaggy and holds together when squeezed. Add more water if needed. Turn dough out, divide in half, shape into discs, wrap in plastic, and refrigerate at least 1 hour (overnight is better).
  3. Assemble the hand pies: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a floured surface, roll one dough disc to ⅛-inch thickness. Cut into 3-inch rounds. Gather scraps, re-roll, and cut more rounds. Place half the rounds on one baking sheet. Spoon about 1 tablespoon cooled filling onto center of each round, leaving ½-inch border. Top with another round, press edges to seal, and crimp with a fork. Cut 2-3 small slits on top for steam. Repeat with remaining dough a…
  4. Bake the hand pies: Brush each pie with egg wash and sprinkle with turbinado sugar. Bake for 18-22 minutes, rotating pans halfway, until deep golden brown and filling bubbles through vents. Cool on baking sheet for 5 minutes, then transfer to a cooling rack. Optional: brush warm pies with extra bourbon.

Notes

Don’t skip the cornstarch—it prevents a runny filling. Keep all ingredients cold for a flaky crust. Let the filling cool completely before assembling to avoid melting the butter in the crust. For a non-alcoholic version, substitute bourbon with 2 teaspoons bourbon extract mixed with 3 tablespoons apple juice. To freeze unbaked pies, freeze on a baking sheet until solid, then transfer to a freezer bag; bake from frozen, adding 3-5 minutes to baking time.

Nutrition

Keywords: bourbon peach hand pies, hand pies, peach hand pies, bourbon peach, Labor Day dessert, summer dessert, portable dessert, peach recipe, bourbon recipe

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