Special Equipment :8 inch Pie Pan, Rolling Pin, Pastry Brush
Serves: 6 slices
Buttery Pastry Dough
- 2 ½ Cup All Purpose Flour
- 1 Teaspoon Granulated Sugar
- 1 Teaspoon Fine Sea Salt
- ½ Lbs Cold Unsalted Butter
- ¼ Cup Shortening
- 2-3 Oz Ice Water
Bourbon Peaches
- 3 Lbs Yellow Ripe Peaches
- ½ Cup Granulated Sugar
- 4 Tablespoon Cornstarch or Tapioca Starch
- 1 Each Lemon Juice & Zest
- 2 Tablespoon Bourbon
- ⅛ Teaspoon Fine Sea Salt
Pie Build
- 27 ½ Oz – Buttery Pastry Dough
- 5 Cup – Bourbon Peaches
- As Needed – Milk Or Cream
- 2 Teaspoon Granulated Sugar
Method:
Buttery Pastry Dough:
- In a bowl, add flour, salt, sugar, & butter. Using a fork or a food processor cut butter into flour mixture. Once the butter is “pea sized” add shortening. Mix until dough resembles “crumbles”, work quickly, do not let butter soften. Drizzle in ice water in two parts. Mix until dough starts to form (it will still be a little crumbly). Place dough onto work table & divide in half. Roll dough, 1 inch thick. Wrap dough in plastic & refrigerate for at least 1 hour or overnight. When ready, roll out dough to the thickness of 1/4 inch.
Bourbon Peaches
- Bring a pot of water to a boil. Score peaches on the bottom. Blanch peaches for 20 – 30 seconds. Shock in ice water to stop cooking. Peel, pit, & cut peaches into quarters. In a bowl, measure out 6 Cups of peaches. In a separate bowl, add sugar & cornstarch whisk together. Toss peaches with sugar & cornstarch mixture. Add lemon zest, juice, bourbon, & salt to peaches.
Pie Build
- Position a rack in the lower third of the oven & Preheat the oven to 425 F. Roll half the dough into a 13-inch round, fit it into an 8-inch pie pan & trim the overhanging dough to 3/4 inch all around & refrigerate. Roll the other half into a 12-inch round for the top layer & refrigerate. Pull pie tin out of refrigerator & lightly dock. Add Filling. Add top layer of dough. Crimp edges & style however you like. Brush with milk or heavy cream, & sprinkle with sugar. Bake pie for 30 minutes. Reduce temperature to 350 F. Bake until golden brown & filling is bubbling. Around 30-40 minutes more. Place pie on a resting rack to cool. Exercise patience before cutting (at least 1 hour). To keep your crust from burning, you can wrap your edges with foil.
