Suggestions? Delicious. Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. If I want to use them, do I need to bake the pie for longer? yummmm, I frequenty find myself turning to Martha as well. However, what I had tasted really good, so when it’s peach season again I’m going to try this out, but maybe forget about trying to make the crumbly top. My streusel turned out beautifully – although with the kitchen being warm I let it rest in the frig while prepping the rest of the pie and tossed it again before adding. Sorry, your blog cannot share posts by email. I used my own dough recipe, but the peach filling is on point! I made these last night. Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barely-sweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. These look so delicious. I guess Hand Pies/Empañadas are irresistible! What fun! I think it is user error here, because yours are so gorgeous and others seem to have had good experiences. Thanks for the recipe, made it last night with plums……all I can say is OMG, pure heaven…and so easy to make that I’m making another one tonight ;-). They still came out nice and flaky, but I’m wondering if they might have had a richer flavor with the sour cream. But seriously — insanely good. The crust was also kind of tough. as a newbie cook/baker, i do not yet know when to modify recipes. Thanks! Wish me luck =). I made these for a letter-P-themed potluck yesterday, and they were incredible. So, I’d increase it to a 3 pound level. Thanks again for another outstanding recipe, Deb!! THIS PIE IS DONKEY KONG. But that wasn’t the only reason. If you have time, I highly recommend making the pate sucree crust that goes with this; for me, it was the star of the pie. Amazing! This looks delish! (I cheat, therefore I am.). 3) I will use my food processor next time – didn’t cut in butter small enough. Hi Deb, making these has been so fun, but I have a question. The Honey has already downed three – I’m pretty sure thats a third of a real pie…). Oh, these are gorgeous. If I could do that, having those thin discs in my freezer ready to be filled would make things so much easier. They will LOVE them. These look so fantastic and I had some peaches getting ready to go bad in my fridge. The dough was just a little dry when gathering into a ball to wrap. But i should have cut larger circles from the dough, it was very hard to close them. This solves everything! :). Best pie ever! Far wetter than I’m used to when working with pie crust. A galette with this delicious crust sounds divine! Weight is pre-pitting. Oh, how embarrassing, I didn’t check the ‘all comments’ tab before I checked the questions tab, and my answer is already here. Obviously there’s variety in peaches. This is just a stunning combo of peaches and cream. btw, best wishes for the baby! These look absolutely delicious! Thanks for a recipe that you can really mess up and it is stil tasty. I imagine yours works just as well without the extra ingredients. For some reason, little hand-held pastries are so much more appealing to me than a big round pie. A friend and I made this with apricots last night and DEAR GOD ITS GOOD! Wil go back to my regular pie crust and my grandmother’s (from South Carolina) peach filling. I don’t use creme fraiche a lot, but always have good intentions toward it. Peaches are one of my favorite fruits, but my parents really, really enjoy mangoes. Crust looks like it has bigger butter chunks, my peaches are ripe and I got a tangier creme fraiche. I just ate my first one, hot out of the oven, and oh my god it was amazing. It was just that there were little puddles of it all over the top of the pie, on our plates, and on my hands when transferring slices. I’m intrigued by the sour cream… Must find an excuse now to make these, between SAT study-sessions! The only place I deviated from the recipe was in mixing the flour, salt and butter in a food processor instead of by hand. 1/2 cup ice water, For the filling: Baked this morning straight from the freezer. And it was always a happy surprise to remember I had more pies while rummaging through the freezer to find something. Yummmm! They were PERFECTION. Our relationship would not be what it is without you! I think I’ve only seen sour cream once here and it was quite expensive, but yogurt is everywhere. Your photos make me swoon everyday. Thanks for so many great recipes, and it’s so nice to finally find someone else out there who bridles at the word “veggies”. It’s one of my all time favorite desserts, in any incarnation. I tried eating them as fast as I could, but I didn’t make it! If I wanted to put this filling in to a regular pie, is a single recipe enough? Those bourbon pies look heavenly! Would you mail frozen and unbaked or baked and then frozen? .absolutely brilliant! Always a pleasure when experiments turn out successful and I wanted to share with the rest of the SK community my findings in case someone has a hankering for these in the fall/winter months when peaches aren’t around….. I’m not sure what happened, but I must have mismeasured somehow. I read somewhere that you can use sour cream as a substitute. Adjusting those will probably get you closer to the flavor you’d hoped for. What a great looking pie too. I added about a teaspoon of cinnamon to the peach mixture, but the bourbon wasn’t as strong as I thought it would be. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. I did find that I ended up with way too much filling for the rounds, however, but it made a great snack while I was waiting for the pies to bake! But I haven’t liked them since I was a child. Let’s hope the peaches are tasty, and not all bruised and moldy like last time. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Okay, I’m brand new to hand pies. Help! Save my name, email, and website in this browser for the next time I comment. After tasting the final product, the only thing I would have done differently would be to through a bit of cilantro in my filling. God. I’m so glad I came across your comment. Last thing, my pies took about 35 min to bake, which is 15 min longer than the recipe called for. I was already planning on substituting margarine for the butter, but im at a complete loss for the sour cream, any ideas? They puff slightly and I’m assuming it’s not enough to matter much how close they are but I did wonder about it. Made this last night, and despite all attempts to ruin it, it turned out amazing! Will they get weird in the freezer? Being from the South, of course my first thought was I wonder if these can be fried. I just tried this recipe and they are absolutely delicious. Thank you!! Mascarpone substituted for creme fraiche worked great! Any livecooking tips? Sara – Made these today – AMAZING! The peach filling was watery so I strained it before spooning it into the dough. Did you weigh the peaches before or after pitting them, and did you peel them? Just a comment as a few people have mentioned the dough being very wet. If there’s anything better than homemade pie, it’s a petite and crusty hand pie that you can claim as your own and nibble at leisure. A labor of love for sure! 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