Fresh PEACH BOURBON PIE
5 cups thinly sliced (and peeled, if you want ~ I like the peel on) peaches (about 6 or 7 medium)
1/2 cup white sugar....................................................................1/2 cup brown sugar (I like dark)
1/2 cup flour...............................................................................1 tsp. ground cinnamon
1/4 tsp. salt................................................................................dash of nutmeg
1/2 tsp. vanilla or caramel extract.............................................1 tsp. lemon juice
1/4 cup BOURBON..................................................................... 1 TB butter
some milk and white sugar for top crust
Double Flaky BUTTER Crusts (button link to recipe below)
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Whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt. Add the peaches and gently toss. In small bowl, whisk together lemon juice, vanilla and bourbon ~ add to peaches and gently fold them until well coated. Let them sit in the bowl while you make the crusts:
Roll out half of the pie dough on a floured surface into a 12" circle and put into a 9" pie pan. Pile the peach filling into pie crust, arranging the slices so that it’s fairly smooth on top. Cut the butter into small pieces and sprinkle evenly over the peaches.
Now, roll out the rest of the pie crust and put it on top of the pie for the upper crust. Pinch the edges of pie together with your fingers, so that it’s scalloped. Brush the crust with about 1 TB milk, and sprinkle with a little sugar. Use a knife to cut a few slits in the middle of the dough for baking. (This is a standard double crust, but you could also make a lattice pie if you want)
Bake at 400 for about 25-30 minutes. Then reduce the heat to 350 and bake for another 20-25 minutes, until crust is golden brown and filling is bubbling. If the crust begins to brown too much, loosely cover it with aluminum foil while baking.
Serve with whipped cream or vanilla ice cream. (Note: If you're making fresh whipped cream, add about 2 tsp. bourbon and a hint of cinnamon to it)