Peach Bourbon Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg ripe peaches (about 6-7 medium)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together 300g flour, 1 tbsp sugar, and 1 tsp salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until you have a mixture that resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, starting with 60ml and adding more as needed. Using a fork, gently toss the mixture until it begins to form large clumps. When you can squeeze a handful and it holds together, it's ready. Be careful not to overwork the dough—this keeps the crust tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% to 40%). Shape each into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. Bring a large pot of water to boil. Cut a small "X" on the bottom of each peach. Blanch the peaches for 30-45 seconds, then immediately transfer to an ice bath. When cool enough to handle, the skins should slip off easily. Cut the peeled peaches into 1cm slices, discarding the pits.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large, heavy-bottomed saucepan, combine the sliced peaches, 150g sugar, bourbon, and vanilla extract. Cook over medium heat for about 5 minutes, until the peaches begin to soften and release their juices. The alcohol will cook off, leaving behind the bourbon's caramel and vanilla notes that complement the peaches beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, whisk together the cornstarch and lemon juice until smooth. Stir this mixture into the simmering peaches along with the cinnamon, nutmeg, and salt. Continue cooking for 2-3 minutes until the filling has thickened considerably—it should coat the back of a spoon. Remove from heat and let cool completely. Pre-cooking the filling ensures your pie won't have a soggy bottom!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a circle approximately 30cm in diameter. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cooled peach filling into the pastry-lined pie dish, creating a slight mound in the center. Roll out the remaining dough disc and either cover the pie completely (cutting vents) or create a lattice top. For a lattice, cut the dough into 2cm strips and weave them over the filling, alternating over and under.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the overhanging bottom crust over the lattice strips and crimp or flute the edges to seal. Brush the top crust with beaten egg wash for a golden shine, then sprinkle generously with demerara sugar for a delightful crunch and caramelized flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust) and bake at 200°C for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing—this critical step allows the filling to set properly. Resist the temptation to cut in too early! Serve at room temperature, perhaps with a scoop of vanilla ice cream or lightly whipped cream. Your patience will be rewarded with perfectly set slices that highlight your beautiful work.</li></ol>