Bourbon Peach Mini Pies

Step 1: *Substitute 8 ounces frozen sliced peaches, thawed, well-drained. Pat dry with paper towels; cut into 1-inch chunks. **Substitute 2 teaspoons vanilla. ***Substitute 1/2 teaspoon vanilla.

Step 2: *FOR STEP 1: Combine all filling ingredients except bourbon in saucepan. Cook over medium-low heat 2-4 minutes or until bubbly and thickened. Remove from heat; stir in 1 tablespoon bourbon. Refrigerate until completely chilled.

Step 3: *FOR STEP 2: Place flour into food processor bowl fitted with metal blade. Add butter; pulse until mixture resembles coarse crumbs. Add 1 egg and 1 tablespoon water at a time, pulsing between each addition, just until dough forms.

Step 4: *FOR STEP 3: Shape dough into disk; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until firm.

Step 5: *FOR STEP 4: Line baking sheet with parchment paper; set aside. Place 1 egg and 1 teaspoon water into bowl; beat with whisk. Set aside.

Step 6: *FOR STEP 5: Roll out dough on lightly floured surface to 15-inch square about 1/8-inch thickness. Cut dough in half horizontally, then cut dough vertically at 5-inch mark and 10-inch mark, forming 6 (7 1/2x5-inch) rectangles; brush edges with egg wash. Divide filling evenly among rectangles, mounding on one side of each rectangle, leaving 1-inch border around edge. Fold remaining dough over filling; crimp edges using fork. Place onto prepared baking sheet; brush tops with egg wash. Refrigerate at least 10 minutes.

Step 7: *FOR STEP 6: Heat oven to 375°F.

Step 8: *FOR STEP 7: Combine 1/2 cup powdered sugar and 1 teaspoon bourbon in bowl. Add enough half & half for desired glazing consistency. Set aside.

Step 9: *FOR STEP 8: Bake pies 18-20 minutes or until golden brown. Immediately spread glaze over top of pies.