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Bourbon Strawberry Hand Pies Recipe

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4.4 from 3 reviews

These Best Bourbon Strawberry Hand Pies combine a delightful homemade strawberry bourbon jam with a flaky, buttery pastry infused with a touch of bourbon. Perfectly portioned for individual servings, these hand pies offer a balanced sweetness and a hint of citrus, baked to golden perfection. Ideal for dessert or a special treat, they showcase a beautiful blend of classic flavors and charming presentation.

Ingredients

For the Strawberry Bourbon Jam

  • 2 lbs strawberries, halved
  • 2 cups sugar
  • 1/2 cup bourbon
  • 1 tablespoon lemon juice

For the Pastry

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/4 cup cold bourbon
  • 1/4 cup ice water
  • 1 egg (for egg wash)

Instructions

  1. Make the Jam: Combine the strawberries, bourbon, sugar, and lemon juice in a large pot and bring to a boil over medium-high heat.
  2. Simmer the Jam: Reduce the heat to medium and let the mixture simmer for about 40 minutes, stirring frequently to prevent sticking, until it thickens.
  3. Test the Gelling Point: Spoon a tablespoon of the hot jam onto a plate and freeze for 1 minute. Press your finger against the cold jam—if it wrinkles, it’s ready.
  4. Cool the Jam: Remove from heat and let the jam cool completely.
  5. Prepare the Pastry Dry Ingredients: In a food processor, pulse the flour, salt, and sugar several times to combine.
  6. Incorporate Butter: Add the cold cubed butter to the food processor and pulse until the pieces resemble peas and lima beans.
  7. Add Liquids: Pour in the bourbon and ice water and pulse just until the dough begins to come together but still looks loose. It should stick when squeezed gently.
  8. Form Dough Disks: Turn dough onto a floured surface and lightly knead into a disk. Divide into two equal parts, wrap in plastic, and chill for at least 1 hour.
  9. Roll and Cut: Roll out chilled dough to about 1/4-inch thickness and use a cutter to create 2-3 inch shapes.
  10. Assemble the Hand Pies: Place 1-2 tablespoons of cooled jam on the bottom dough piece. Moisten the edges with water.
  11. Seal Pies: Place a top dough piece over the jam and press the edges together with a fork to seal.
  12. Apply Egg Wash: Whisk the egg and brush it over the top of each hand pie for a glossy finish.
  13. Vent the Pies: Cut small vents in the top crust with a knife to allow steam to escape during baking.
  14. Bake: Arrange pies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden brown.

Notes

  • Ensure the butter and liquids are cold to achieve a flaky pastry texture.
  • Do not overmix the dough; it should just come together for tender results.
  • Test jam thickness carefully to avoid runny filling.
  • Adjust sugar in jam according to the sweetness of strawberries.
  • Use parchment paper to prevent sticking and promote even baking.
  • Allow hand pies to cool slightly before serving to let the filling set.

Find it online: https://marthatasty.com/bourbon-strawberry-hand-pies-recipe/