Apple Bourbon Peach Pie
Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Servings: 8
Ingredients
Filling
- 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
- 1 cup sugar
- 1 cup Jim Beam Apple Bourbon
- 5 tbsp flour
- 2 ½ cup flour
- 2 sticks salted butter, grated 1 cup
- ½ tsp sugar
- 2-8 tbsp very cold water
- Other:
- 1 egg blended for brushing over crust
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, combine filling ingredients and let sit while you make the crust. (You want enough peaches to mound up because they will shrink when cooked)
- Combine flour and sugar in a large bowl.
- Cut in butter ¼ cup at a time until mixture resembles crumbs.
- Add cold water and form into a ball.
- Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
- Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
- Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
- Place filling in pie dish.
- Place top crust over or make lattice, whatever makes you happy.
- Brush with blended egg.
- Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
- Bake at 450 degrees for about 45 minutes or until golden and bubbly.