Introduction
Boozy Bourbon-Pecan Hand Pies are the ultimate indulgence for anyone who loves the rich, nutty flavor of pecan pie with a bold kick of bourbon. These handheld treats are perfect for satisfying your sweet tooth while offering a sophisticated twist on a classic Southern dessert. Whether you’re looking for a show-stopping dessert for a dinner party or a portable treat for a fall gathering, these hand pies are sure to impress. Flaky crust, gooey bourbon-infused pecan filling, and a satisfying crunch — these pies deliver on every level.
The History
Pecan pie has deep roots in American Southern cuisine, believed to have evolved from French sugar pie recipes brought to the U.S. in the 1800s. The addition of pecans, native to North America, made it a uniquely American dessert. Bourbon, a distilled spirit made primarily from corn and aged in charred oak barrels, is also a Southern staple. Combining the two into a handheld format is a modern twist that brings together tradition and convenience, making them perfect for on-the-go snacking or holiday gifting.
Ingredients Breakdown
To make these Boozy Bourbon-Pecan Hand Pies, you’ll need a few key components: a buttery, flaky pie crust, a rich pecan filling spiked with bourbon, and a light glaze or sprinkle of powdered sugar for finishing. Each ingredient plays a role in creating the perfect balance of flavors and textures. The crust should be sturdy enough to hold the gooey filling without becoming soggy. The pecan filling is a blend of butter, brown sugar, corn syrup, bourbon, and eggs, creating a lusciously thick and flavorful center. Optional additions like cinnamon or nutmeg can enhance the warmth and depth of the pie.
Step-by-Step Recipe
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together ½ cup melted unsalted butter, ½ cup brown sugar, ¼ cup corn syrup, 2 tablespoons bourbon, 1 egg, and a pinch of salt until well combined.
- Stir in 1 cup chopped pecans until evenly coated.
- Roll out your pie dough on a floured surface and cut into 4-inch circles (you can use a glass or cookie cutter).
- Place a tablespoon of the pecan mixture in the center of each circle, being careful not to overfill.
- Brush the edges with a bit of water or egg wash, then fold the dough over to create a half-moon shape.
- Press the edges firmly with a fork to seal each pie.
- Make a few small slits in the top of each pie to allow steam to escape during baking.
- Place the pies on the prepared baking sheet and bake for 20–22 minutes, or until golden brown and crisp.
- Allow the pies to cool slightly before dusting with powdered sugar or drizzling with a simple bourbon glaze.
Tips
- Use cold butter and handle the dough as little as possible to ensure a flaky crust.
- Don’t overfill the pies to avoid leakage during baking.
- Let the pies cool completely before storing to maintain their crispness.
- For extra flavor, toast the pecans before adding them to the filling.
- Chill the pies in the refrigerator for 10–15 minutes before baking to help them hold their shape better.
Variations and Customizations
These hand pies are highly customizable. For a nut-free version, replace the pecans with walnuts or omit them entirely for a bourbon caramel hand pie. You can also experiment with different alcohols like dark rum or maple liqueur for a unique twist. Add a pinch of cinnamon or a dash of vanilla extract to the filling for added warmth. For a chocolate version, drizzle melted dark chocolate over the top before serving. Want to go all-out? Dip the edges of the pies in melted chocolate and sprinkle with sea salt for a gourmet touch.
Health Considerations and Nutritional Value
While these Boozy Bourbon-Pecan Hand Pies are a treat best enjoyed in moderation, they do offer some nutritional benefits from the pecans, which are rich in healthy fats, protein, and antioxidants. However, due to the high sugar and butter content, they are relatively calorie-dense. Each pie contains approximately 250–300 calories, depending on size and filling amount. For a lighter version, substitute the corn syrup with honey or maple syrup, use whole wheat pastry flour for the crust, and reduce the sugar slightly.
Ingredients
- 1½ cups all-purpose flour (plus more for dusting)
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- ½ cup packed brown sugar
- ¼ cup light corn syrup
- 2 tablespoons bourbon
- 1 egg
- ½ cup melted unsalted butter
- 1 cup chopped pecans
- Pinch of salt
- Optional: powdered sugar or glaze for finishing
Directions
- Prepare the pie dough by combining flour and salt in a large bowl. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough begins to come together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- While the dough chills, prepare the filling by whisking together brown sugar, corn syrup, bourbon, egg, melted butter, and salt until smooth.
- Stir in the chopped pecans until well coated.
- Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut into 4-inch circles using a round cutter or glass.
- Place a heaping tablespoon of the pecan mixture onto one half of each circle, leaving a ½-inch border around the edge.
- Brush the edges with a bit of water or egg wash, then fold the dough over to form a half-circle. Press the edges with a fork to seal tightly.
- Cut a few small slits in the top of each pie to allow steam to escape.
- Place the pies on a parchment-lined baking sheet and bake at 375°F (190°C) for 20–22 minutes, or until golden brown and crisp.
- Let the pies cool slightly before dusting with powdered sugar or drizzling with a bourbon glaze (mix 1 tablespoon bourbon with ½ cup powdered sugar and a splash of milk).
FAQ
Can I make the dough from scratch?
Absolutely! Homemade pie dough is easy and adds a superior flavor and texture. Just be sure to keep your butter cold and handle the dough as little as possible for a flaky crust.
Can I use a store-bought crust?
Yes, you can use store-bought pie dough to save time. Look for a rolled version or sheets that are easy to cut into rounds.
How long do these pies last?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze the unbaked pies for up to 3 months — bake from frozen, adding 5–7 minutes to the baking time.
Can I make these ahead of time?
Yes, you can prepare the filling and crust in advance and assemble the pies just before baking. Alternatively, bake them ahead and reheat in a 300°F oven for 5–10 minutes before serving.
Are these pies kid-friendly?
They contain a small amount of alcohol from the bourbon, which mostly evaporates during baking. If you prefer to omit the bourbon, substitute with an equal amount of vanilla extract or maple syrup.
Summary
Boozy Bourbon-Pecan Hand Pies combine the classic flavors of Southern pecan pie with a bold bourbon kick in a portable, handheld format. Perfect for parties, holidays, or anytime indulgence, these flaky, gooey pies are sure to become a favorite.
