This weekend I finally had a chance (time, ripe peaches, time, and patience) to bake these delicious Bourbon Peach Hand Pies from Smitten Kitchen (food porn...be warned).
They were really delicious, but also very high on the time and labour requirement (which rarely works for me when children are underfoot...which is always). The dough goes in and out of the freezer and refrigerator no less than four times; not a problem if you're having a home day and don't mind baking in stops and fits ever hour or two.
However, for those not so homely days and when time isn't on my side (which is most of the time) I came up with an equally delicious redux (which I actually preferred).
I had a good cup of left-over filling which I couldn't bear to waste after having so lovingly fine-diced those peaches (and hey - there's bourbon in that there fruit!). So the remainder was spread on puff pastry in a tart pan and topped with some cream cheese which I had blended with sugar and cinnamon. 30 minutes in the oven at about 400 degrees. Simple and Delicious!
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