peach bourbon pie

To make the pie dough, place the flour and salt in a large mixing bowl. Whisk until combined, then add the butter. Use your fingers to rub the butter into the flour mixture until the pieces are integrated. Add the ice water one tablespoon at a time into the flour mixture. Mix with your hands until clumps form. Combine the dough into a ball, making sure it is slightly sticky.

Separate the dough into two parts (one part can be slightly larger to fill the base of the pie dish).Shape into slightly flattened disks and wrap in plastic wrap. Place in the fridge and chill for at least 30 minutes.

Make the pie filling by adding peaches, flour, sugar, lemon juice, bourbon, vanilla, salt, and spices toa large bowl. Gently stir until ingredients are thoroughly combined.

Preheat the oven to 375 degrees, and remove the dough from the fridge. Place the larger dough on a well-floured surface. Keep the second (smaller) wrapped dough chilled in the fridge until ready to roll. Roll the dough until it’s roughly 10” in diameter. Place it in the pie dish and gently press into place. Cut off any excess dough.

Roll out the second chilled dough in the same manner. Use a pizza cutter to cut 1 ½ in strips of dough, and set on a well-floured surface.

Pour the filling into the pie dish and add the cubed butter. Top with lattice dough strips and trim all rough edges, leaving about a 1” border. Be sure to seal and crimp the edges together.

Brush the dough with the egg wash and top with sugar. Bake the pie for 60 – 70 minutes until golden brown. Let the pie cool for at least one hour before slicing. Best served with vanilla ice cream!