Bourbon Peach Pie Pops

You can make these as Bourbon Peach Pie Pops or hand pies. Both are delicious and have just 8 ingredients!

I honestly don’t know what’s wrong with me.

We came home, post-cruise, hungry for good food and hoping that the ten pounds we gained would go away quickly. Back to fresh farmers market fruits and vegetables and some good home-cookin’.

That’s exactly what we did. Except I also started making desserts. A lot of them. Panna Cotta with fresh summer peaches & grand marnier, a delicious Raspberry Peach Cobbler, brownies, and these Bourbon Peach Pie Pops. I couldn’t stop myself.

Yesterday, Rob walked through the door, his jaw dropped and he said something like, “Smells great! But honey…ummm…who’s going to eat all this?”

Riiiight….about that….

But we did eat it. All of it.  And although the ten pounds have yet to fall off, I’m happy. Life is good with ten pounds or without ten pounds. Summer is about enjoying life with no schedules or routines, and if that includes eating peach pie on a stick, that’s even better.

I’m also just a smidge obsessed with peaches right now. Last night I made a salad with grilled peaches & corn, just-picked tomatoes & a sheeps-milk feta. SO GOOD. Peach pie, peach milkshakes, peach cobbler – or just a peach all by itself. Heck, I’m even drinking a peach smoothie right now. I definitely need peach therapy.

And let me say that these little Bourbon Peach Pie Pops are dangerous. They’re best hot out the oven but grabbing one cold from the fridge is almost as good and satisfying in a cold pizza kind of way. I will neither confirm nor deny that I’ve had some one for breakfast.

I love the look of the bourbon peach pie pops but my favorite is the hand pies. The pops are cute but they’re small and therefore don’t hold as much filling. I prefer a higher peach-to-crust ratio although the girls love the pops. They’re really who I made them for anyway, so it’s a win-win.

Feel free to omit the bourbon if you wish. It does give a nice flavor but it’s not for everyone. A little honey and a smidge of fresh thyme or basil might be nice, too.

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Bourbon Peach Pie Pops

Yield: 12 pie pops

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

You can make these as Bourbon Peach Pie Pops or hand pies. Both are delicious and have just 8 ingredients!

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Ingredients

• 3 summer peaches, peeled and diced
• 3 T bourbon
• 3 T flour
• 3 T sugar
• 1/4 t salt
• 2 pkg refrigerated, rolled pie crust
• egg wash (1 egg yolk plus 2 T water)
• 1/4 c sugar for sprinkling (or more)

Instructions

1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Mix together finely diced peaches, bourbon, flour, sugar and salt.
3. Using a circle cutter, cut out small circles from pie dough (mine were about two inches across). Place about a teaspoon of peach filling into center of a circle. Wet your finger with water and run it around the edge of circle. Place a lollipop stick underneath the filling in the center of the circle. Wet the edges of a second circle and place second circle over the top of the first (putting together the wet edges so it helps it seal). Seal with the tines of a fork and gently place on baking sheet. {For half-moon hand pies, cut larger circles and place a small amount of filling on one side of circle, leaving a small border. Wet edges of circle, fold one side over the other and seal with tines of fork. Place on baking sheet. For large circle pies, use a very large round cutter, place filling in center, wet edges and seal edges together.}
4. Brush assembled pies with egg wash and sprinkle generously with sugar.
5. Bake for 12-15 minutes or until golden brown. Allow to cool and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 114mgCarbohydrates: 20gNet Carbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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