Fresh peach hand pies wrapped in pie crust with a peach and brown sugar filling air-fried until golden and flaky served with brown sugar and oatmeal streusel and finished with a homemade bourbon caramel.
Author: the communal feast
2sheets puff pastrythawed
vanilla ice cream
Preheat the air-fryer at 165 degrees C.
Roll out the pastry and cut each sheet into 4 squares. Layer on 1 half of each square a few peach slices and sprinkle with some brown sugar. Fold The over half overtop and press the edges to seal. Use a fork to press along the edges to create a design. Cook for 10 minutes in the air-fryer. Repeat until all the hand pies are cooked.
To make the bourbon caramel: in a small saucepan add the sugar. Cook on medium low until all the sugar is dissolved and turns amber. Stir until smooth and no clumps. Reduce to low and stir in the butter. Slowly add the cream and continue to stir until smooth. Finish with a touch of bourbon and turn off heat. Allow to cool and thicken.
For the oatmeal streusel: on a baking sheet toss together the rolled oats with the remaining brown sugar. Mix together with 1/2 cup cold butter to clump together. Bake at 350 degrees F for 5-8 minutes until toasted.
Serve each hand pie with a scoop of ice cream, oatmeal streusel and a drizzle of bourbon caramel. Enjoy!
For oven: Bake hand pies at 325 degrees for 15-20 minutes until golden.