BOURBON PEACH PIE

BOURBON PEACH PIE

By by Ashley Cuoco

Serves

Makes 1 pie; serves 8

Ingredients

• Pie Crust:
• 2½ (12½ ounces) cups all-purpose flour
• ½ teaspoon kosher salt
• 2 sticks (8 ounces) unsalted butter, cold, cut into ½-inch cubes
• ⅓ cup ice water
• Bourbon Peach Filling:
• 4 pounds peaches, peeled, pitted and sliced ⅛-inch thick
• ½ cup granulated sugar
• ¼ to ⅓ cup all-purpose flour
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon bourbon
• 2 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoon unsalted butter, cut into ½-inch cubes
• 1 egg, lightly beaten
• Turbinado or coarse vanilla sugar

Procedure

To make the dough, place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring with the fork. 

Gather the clumps of dough together on the work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed. 

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling. 

To make the filling, add peaches, flour, sugar, lemon juice, bourbon, vanilla, salt and spices to a large bowl. Stir with a large spoon until peaches are evenly coated. 

Preheat oven to 375°F. Remove dough from the refrigerator and split in half. Place first half on a well-floured surface. Keep the second half chilled until ready to roll. Roll out the first half until it is roughly 10" in diameter. Lay into a 9 " metal pie dish and press into place. 

Roll out the remaining half of dough in the same manner. Using a pastry wheel and a 1" ruler as a guide, cut strips of dough and set on a well-floured baking sheet. 

Pour filling into pie dish and dot with cubed butter. Add lattice dough strips and trim all rough edges, leaving about a 1" border. Tuck the perimeter of the dough underneath itself to create a crust—crimp with your thumb and index fingers all the way around the pie. 

Brush dough with the beaten egg and top with sugar. Bake pie on a parchment-lined baking sheet 60-70 minutes until golden brown and bubbling. Let cool at least 1 hour before slicing.