A classic peach pie, with an extra special hint of bourbon!
- 5 cups thinly sliced (and peeled, if desired) peaches (about 6 or 7 medium)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- pinch of nutmeg
- 2 tsp. lemon zest
- 1 tsp. lemon juice
- 1/4 c bourbon
- 1 Tbsp. butter
- milk and sugar, for crust
- 1 chilled double (unbaked) pie crust recipe
- In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated.
- Roll out the bottom half of the pie dough on a floured surface into a 12″ circle and put into a 9″ pie pan. Pour the peach filling into the pie crust, and gently smooth the top into a (mostly) smooth surface. Cut the butter into small pieces and sprinkle evenly over the peaches. Then roll out the second half of the dough and place it on top of the pie for the upper crust. Pinch the edges of pie together, and shape into a ridge and scallop, if desired. Then brush the crust with a tablespoon or so of milk, and sprinkle with sugar. Use a knife to cut a few slits in the middle of the dough for baking. (These instructions are for a covered double crust. You are welcome to make a lattice crust or whatever floats your boat instead!)
- Bake at 400 degree F oven for 30 min. Then reduce the heat to 350 and bake for an additional 25-30 minutes, until crust is golden brown and filling is bubbling. If the crust begins to brown too much, loosely cover it with aluminum foil while baking.
- Serve with whipped cream or vanilla ice cream.
Filling recipe adapted from Miss Make.