Sage & Hallee’s New Jersey Peach Pie Recipe


2 tbsp brown sugar
1 cup cane sugar
½ cup flour
1 tbsp cornstarch
1 tsp lemon juice
¼ tsp lime juice
2 generous pinches of organic cayenne (1 for reduction)
1 pinch salt
2 splashes (approx. 2 tbsp) bourbon whiskey for reduction (Jefferson’s Reserve®)
2 pinches cinnamon
1/8 tsp vanilla

Pie Crust
2 ½ cups flour (Nitty Gritty®)
1 tsp salt
8 tbsp sugar
19 tbsp butter (Icelandic® or Kerry Gold®) freeze in tbsp slices
2 egg yolks (save whites)
3 tbsp ice water
1/8 cup sour cream


Peel and slice peaches. Put half the cane sugar and salt on peaches and let them sit for 20 mins. Strain juice in sauce pan, mix with vanilla, bourbon, cayenne & reduce. Let cool.
Take strained peaches and mix in dry mix of blended flour, cane & brown sugar, cornstarch. Toss & add cayenne & cinnamon. Add lemon & lime juices. Mix in reduction.
Pour filling over pie crust. Convection bake 350 approx. 45 mins to an hour or until bubbly and reduced.

Pie Crust
Put all flour, salt, sugar in food processor. Pulse twice.
Add frozen butter & process until “pebbly”
Add egg yolk & process 4 seconds.
Add ice water & pulse 4 times.
Add sour cream & process. (If sticky, add additional flour until smooth.)
Form into 2 balls & refrigerate in saran overnight.
Roll bottom crust between floured saran. Fold & place in pie dish (remove saran). Brush with saved egg white. Place in freezer 20-30 mins & make filling.
Roll out top crust and use NJ Cookie Cutters to make designs. Paint with egg & sugar. Bake cookie designs separately at 350 until golden.
Add filling to the bottom crust and convection bake on 350. Cover the edges with foil (or silicone cover) to prevent burning.