Marc's Sweet & Salty Bourbon Peach Pie
Double Pie Crust
- 2 1/2 cu AP flour (sifted)
- 1/2 cu Saltine crackers (finely crushed)
- 1/2 tsp salt
- 2 sticks unsalted butter (cold and cut into small cubes)
- 4 tsp crisco shortening (chilled)
- 3 tbsp raw sugar
Bourbon Peach Pie
- 7-8 Jersey Fresh peaches halved, then cut into ¼ inch slices (use half white peaches if available)
- 1 oz bourbon (A heavy hand is okay and so is whiskey)
- 1/4 cu white sugar
- 1/4 cu light brown sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp lemon zest
- 3 tbsp Corn Starch
- 1/4 stick unsalted butter cut into small cubes
- 1 egg white
- 1-2 tsp granulated raw sugar
- 1/2 tsp sea salt flakes
Double Pie Crust Directions
- In a food processor add the flour, crushed Saltines, sugar, salt, and half each of the butter and shortening. Pulse together until loosely incorporated.
- Add in the remaining butter and shortening and continue to pulse until incorporated. Try not to overwork your dough.
- Remove the blade from your food processor and drizzle in half of the water. Gently mix the dough with a spoon. Pour the mixture onto a clean surface and work the dough gently into a disc about 1-2" thick. Do not overwork the dough. (if your dough is too flaky and a little more water) The butter should be visible in small chunks similar to a biscuit recipe.
- Cut the disc in half and form into two discs. Wrap them in Saran wrap and place in the refrigerator for at least 2 hours or preferably overnight.
- Remove one of your pie dough discs from the refrigerator. Dust a clean hard surface with flour and roll out dough. Dough should be large enough to accommodate a pie dish.
- Place the dough into the pie dish, trim edges, refrigerate.
- In a bowl, add the bourbon (or whiskey) and vanilla to peaches. Toss gently and let sit 15-20 minutes.
- Add dry ingredients to the peaches; both sugars, cinnamon, lemon zest, and corn starch. Set aside for 15 minutes.
- Roll out second disc. Cut into 6 half-inch strips to create lattice top.
- Remove the crust from the fridge and add the peach mixture.
- Create lattice and crimp the edges with the back of a fork.
- Brush the egg white onto the exposed portions of the top crust and edges. Sprinkle with sugar.
- Bake pie at 400 degrees for 20 minutes. Lower temperature to 350 degrees, cover edges with aluminum foil or a crust guard and bake another hour.
- Remove foil, make sure crust has browned, bake uncovered another 5-10 minutes.
- Remove the pie from the oven and sprinkle with sea salt flakes.
Allow the pie to come to room temperature about 3-4 hours or let it rest loosely covered overnight.
- Marc Swartz, 2017 winner, Margate Peach Pie Contest