Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.
For the pie crust:
- 3 cups all-purpose flour, plus more for rolling
- 1 tbsp. sugar
- 2 tsp. kosher salt
- 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1⁄2 cup ice-cold water
For the peach filling:
- 1⁄2 cup granulated sugar
- 1⁄4 cup corn starch
- 1 tbsp. fresh lemon juice
- 1 tbsp. bourbon
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. freshly grated nutmeg
- 4 lb. peeled and pitted peaches, thawed if frozen, chopped or cut into thin wedges
- 1 large egg, lightly beaten
- Turbinado sugar, such as Sugar in the Raw, to garnish
Make the pie crusts: In a large bowl, whisk the flour with the sugar and salt. Add the butter and, using your fingers, press the cubes of butter into the flour until they flatten and break apart into pea-size crumbles. Form a well in the center of the flour and pour in the water. Using a fork, flick the flour from the side of the bowl over the water, while turning the bowl, and toss until all the water is absorbed and the dough is still crumbly.
Scrape the dough onto a work surface and gather and press the dough until it forms a compact disk. Halve the disk and then form each half into a smaller disk. Wrap each disk separately in plastic wrap, and refrigerate for 1 hour.
Meanwhile, make the filling: In a large bowl, stir the granulated sugar with the cornstarch, lemon juice, bourbon, vanilla, salt, cinnamon, and nutmeg. Add the peaches and toss until evenly combined.
Heat the oven to 375°. Using a rolling pin, roll one dough disk into a 1⁄4-inch-thick circle. Fit the circle into a 9-inch deep-dish pie pan and let the excess hang over the edge. Scrape the peach filling into the pie pan and distribute the fruit evenly. Roll the second dough disk into a 1⁄4-inch-thick circle and then, using a knife, cut it into 1-inch wide strips. Arrange the strips in a lattice pattern and then trim both dough circles so that 1⁄2 an inch of dough hangs over the edge. Lift up and then fold under the dough edge to form a thick crust, and then press to seal or crimp as desired. Brush the lattice dough and edge with the beaten egg and then sprinkle liberally with turbinado sugar.
Bake the pie until the crust is golden brown and the filling is bubbling in the center, about 1 hour and 10 minutes. Let the pie cool completely before serving.
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