When it comes to delicious deserts, peach pie is at the top of the list! The only downside of pie (wait, there’s a downside?) is it’s not exactly the easiest to quickly grab and eat. So I decided to deconstruct a peach pie into bite sized treats. I finished them off with a little bit of bourbon whipped cream and a sprig of mint. Put these out at your next party and watch them disappear!
Ingredients (makes about 10-12)
For the pie crust
- 1 1/4 cups all-purpose flour (plus extra for dusting your work surface)
- 1/2 cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
- pinch of salt
- 3-4 tablespoons ice water
For the topping
- 3 whole peaches
- 1/4 cup water
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup heavy whipping cream
- 2 oz bourbon (optional)
- 1 teaspoon vanilla extract
- fresh mint leaves
Keep in mind whenever you make pie crust, it’s just as easy to make a lot as it is to make a little. So what I usually do is make a large amount, use what I need, and then freeze the rest in small portions wrapped in plastic wrap. That way next time you want to make these or any other pie you’re ready to go! So feel free to double up on the pie crust section of the recipe and save time later.
- Preheat oven to 350 degrees. Sift flour into the bowl of a food processor. Add cold butter, a little bit at a time, pulsing every time you add more. Once all the butter is added, pulse until well mixed. (It’s ok to have some small pieces of butter left.)
- Slowly add cold water, pulsing as you do. Keep adding water until the dough barely begins to hold together. It should still look crumbly, but you should be able to pinch some and it sticks together. Too much water can make the crust tough, so add slowly.
- If you don’t have a food processor you can mix with your hands. Just be sure to really put some force into it (at least you’ll get a good workout kneading that dough!) But if kneading pie dough isn’t your favorite form of at home workout, check out this post which gives you all our tips to get fit at home and our recommendations for equipment to get you started.
- Pour mixture out onto a floured working surface and knead until well mixed. Roll out into a 1/4 inch baking sheet.
- Using a ring mold or round glass, cut out discs about 2 inches wide. Transfer discs onto a sheet pan lined with parchment paper or silpat. Bake at 350 for about 45 minutes, until golden brown. Leave out to cool.
- If there are some air bubbles in the crusts, place another sheet pan on top and put something on top of that (doesn’t matter what, it’s just to weigh it down) and leave it there for about 5-10 minutes. Do this as soon as they’re out of the oven, before they have a chance to cool.
- In a sauce pan, mixed diced peaches and water. Place on low heat and cover. Allow the peaches to simmer for 20 minutes.
- Remove the lid and add sugar, cinnamon, and nutmeg. Simmer on low for another 20 minutes, mixing occasionally. Transfer to a bowl and allow them to cool at room temperature.
- In a large bowl mix heavy whipping cream, bourbon, and vanilla extract. Using a hand mixer (or stand mixer) whisk the cream until it forms stiff peaks. Transfer to piping bag and put in the fridge until you’re ready to use it.
- If you don’t have piping bags, you can cut a corner off a ziploc bag and use that to pipe the whipped cream.
- Use a spoon to top the pie crust rounds with poached peaches. Then pipe whipped cream on top. Garnish with mint leaves and enjoy!
The last time I served these at a party, I left a few without the whipped cream, in case anyone doesn’t eat dairy. I also like to leave out a bowl of peaches and another bowl of extra whipped cream. That way anyone gluten-free can enjoy some peaches and cream without the crust. Giving people some options helps ensure everyone at the party is happy!