An outstanding pie to enter in pie contests! While this recipe requires some thinking ahead, (the peaches need to be at that perfect state of ripeness for instance), it’s much easier than it might look at first glance. Is it worth it? The smell alone is absolutely enchanting! This is a MUST TRY, especially in late summer when peaches are in season!
Maple Bourbon Peach Pie with Pecan Streusel
Makes one 9-inch pie
2-1/2 cups (315 g) unbleached all-purpose flour
1 T granulated sugar
1 tsp. Diamond Crystal Kosher salt
1 cup (225 g) or two sticks unsalted butter, very cold
1/2 cup (120 ml) ice-cold water
Step 1: Prepare water
Set a large cup of ice water in fridge to chill.
Step 2: Prep butter
Cut two sticks of butter into small pieces, place in a bowl and set in the freezer for 10 minutes to chill.
Step 3: Mix dough
Combine flour, sugar and salt in a large bowl. Using a pastry blender or food processor, add butter and process until the butter is pea sized. DO NOT OVERMIX.
Step 4: Add ice water
Strain ice cubes and measure your 1/2 cup of ice-cold water. Add it, half at a time, to the dough. Quickly knead it with your hands into one smooth ball. Divide dough in half (into balls first, then flatten) and wrap each tightly in plastic wrap. Chill for an hour and a half before rolling.
Note: Since this pie crust recipe (Thank you, Smitten Kitchen!) makes two crusts, freeze the one you won’t need (you might mark the date on it first with freezer tape). It will also last in your fridge for one week if you have another use for it.
Step 5: Roll out the dough
Flour your counter, rolling pin and the dough. Working quickly to keep the dough cold, roll dough from center out, lifting the dough a quarter turn every few rolls. Keep rolling until the crust is a 12” circle.
Step 6: Set pie crust in pan
Fold the circle of dough in half and set it over the pie plate. Unfold it so the crust lays evenly into the pie pan. Using kitchen scissors, trim the overhanging dough to within 1” of the edge. Tuck half inch of the rim under, all the way around. Crimp the crust by pinching a “V” shape every inch or so along the entire outer edge of pie. Refrigerate for 30 minutes.
PEACHES WITH CARAMEL SAUCE
6 cups (3 lbs.) fresh ripe peaches, peeled and sliced
2 T cornstarch
1-1/2 T unbleached all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. Diamond Crystal kosher salt
Pinch of allspice
Peel and slice the peaches and toss together with the above ingredients.
1/2 cup (100 g) granulated sugar
1/4 cup (78 g) Grade A pure maple syrup
1/4 cup (78 g) bourbon
3 T unsalted butter
In a small, heavy-bottomed saucepan over medium-low heat, combine the sugar, maple syrup and bourbon. Stir gently until the sugar dissolves then raise the heat and bring the mixture to a boil. Swirl the pan gently as it begins to bubble but avoid stirring. When the mixture develops a foamy covering, (only a minute or two) it’s likely ready. Remove it from the heat, stir away the bubbles and make sure it is an amber color. If so, add in the butter, swirling the pan until the butter melts completely. Let the mixture cool for 15-20 minutes.
Pour the Caramel Sauce over the peaches, mix well and refrigerate until everything else is ready.
PECAN STREUSEL TOPPING:
1 cup (142 g) sifted unbleached all-purpose flour
1/2 cup (65 g) raw pecans, whole, unsalted
1/2 cup (100 g) firmly packed dark brown sugar
1/2 cup (113 g) (1 stick) salted butter
1-1/2 tsp. ground cinnamon
Step 1: Roast Pecans
Preheat oven to 350° F. Spread pecans in an even layer on a baking sheet covered with parchment paper or foil. Toast for five minutes. Set aside to cool and then chop into small (not fine) pieces.
Step 2: Brown Butter
Melt the stick of butter over medium heat, stirring frequently, until it turns golden brown. Set aside to cool.
Step 3: Mix Streusel
Mix together all ingredients and spread out in a shallow layer on the same baking sheet you used for nuts. Refrigerate for 5-10 minutes before putting on top of pie.
Preheat the oven to 425 °F.
Remove pie crust, peach mixture and streusel mixture from refrigerator. Pour peaches into pie crust and crumble streusel mixture on top until pie filling is completely covered. Cover the pie crust lightly with foil and set it on a baking sheet.
Bake in hot oven for 15 minutes then remove foil and reduce heat to 350° F. Bake for 40 more minutes or until the crust is golden brown and the caramel is bubbling.
IMPORTANT SERVING TIP:
This pie needs at least three hours to cool and set before serving! This is delicious with a vanilla bean ice cream.
Pie adapted from host-the-toast.com
Crust adapted from smittenkitchen.com