I received an email feed from Smitten Kitchen several years ago with something utterly delectable… a photo of food that instantaneously caused your mouth to salivate in anticipation of taking a bite of something that is on the other side of the country. Cruelty, plain and simple.

What was this photograph? Bourbon Peach Hand Pies. Oh. Yes.

Here is my take on the hunger inducing recipe, which I tweaked back in 2008.

For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into pieces
1/3 cup sour cream
1/3 cup cream top vanilla yogurt – mixed
1/3 cup ice water

For the filling:
4 cups blackberries
1 tsp vanilla extract
2 Tbsp. sugar

The rest of this recipe is basically taken from the Smitten Kitchen blog… and I hate stealing someone else’s words!

The 2 differences I made are as follows:

I was a little short on the sour cream, so I substituted some yogurt and cut back on the water. It still worked out to be very tasty!

I was short on peaches… but the blackberry thicket on the hill is full – FULL – of sweet, ripe berries. So, we used those instead. And since they were berries, I cooked them down a bit before putting together the pies.

Other than that, it’s pretty much the same deal. Oh, except for one little thing..

…the glaze

For the glaze:
2 cups powdered sugar
1/4 cup whipping cream
1/4 cup milk

Whisk powdered sugar and tablespoons milk to blend. Make this up to 3 hours ahead.

Set up the cooling racks on top of some aluminum foil to catch the drips. Yes, there will be yummy drips.

When the pies come out of the oven, move them to the cooling racks and drizzle the glaze over them immediately. Cover them well.

Once they have had about 20 minutes to cool, you can enjoy them! Yes, you do need to wait a few minutes so you don’t burn your mouth!

Another great thing – if you just can’t wait – is to eat them with a scoop of ice cream… after all, it is pie!

Enjoy!