How to Bake a Peach Pie (the Flaweless Way)
Peach Bourbon Pie
1 hour prep
30 minutes freezer
1 hour in the oven
Grandma’s Pie Crust
1/2 pound of shortening (…or lard if we could get our hands on it!)
1 cup (2 sticks) of cold butter, cut into small pieces
5 cups of unbleached all purpose flour
3 tbsp white vinegar
Icy cold water
Cut shortening into flour using a pastry cutter or 2 knives moving in opposite directions until it resembles sand. (Food processor is great, too; just giving you Grandma’s method!). Add chilled butter and cut, or process in pulses, until it resembles course crumbs.
In a liquid measuring cup, beat one egg with 3 Tbsp vinegar. Top egg mixture with icy cold water until it reaches 1 Cup.
Create a well in the middle of the flour mixture and pour egg mixture inside. Lightly mix with knives, your hands or wooden spoon until it comes together. Form into two disks (one a third larger than the other), wrap in plastic wrap and refrigerate for 30 minutes while you prepare the fruit.
Roll out smaller disk on floured surface and gently place in pie plate. Add the filling… recipe below!
Lattice the top crust, crimp edges and then freeze pie for 30 minutes.
Bake as directed in recipe below.
FLAWELESS Peach Filling
5 cups fresh peeled and sliced peaches or 1 bag frozen sliced peaches (thawed)
1 can peach pie filling
2 Tbsp bourbon
1 tsp vanilla
1 tsp cinnamon
1 Tbsp fresh lemon juice
1 cup sugar
2 Tbsp arrowroot or AP flour, dissolved in a little water
The Flaweless Finish
Roll out second disk of crust and cut 1” wide strips. Create lattice top by alternating 1” ribbons from both sides.
Using a fork dipped in water or your thumb pressed against two fingers on your other hand, crimp the entire circumference of the crust.
Freeze entire pie for 30 minutes and then place in 400 degree oven. Be sure to place a cookie sheet lined with foil on the lower rack to catch the drips (drips are good!).
After 15 minutes, lower oven to 375 degrees and bake for another 30 minutes.
At 45 minutes, brush surface of pie carefully and quickly with an egg wash (equal parts egg white and water whipped together) and sprinkle with raw sugar. I like to have a partner in this step (one to brush, one to sprinkle) because the egg wash dries up quickly and you need it “wet” for the sugar to stick.
Bake another 15 minutes until insides are bubbling!
Remove from oven and cool for 1 hour before serving.
Making pies was my first entrepreneurial endeavor. At age 10, I would make 14 pies at a time and sell them at neighborhood garage sales. Mostly peach. $10 a pie. Dad would loan me money to buy the ingredients and say I could “keep the profits” but he always let me keep everything and that was A LOT of money to a 10 year old! This was one of the many ways my parents instilled the love of food in me from a very young age… a story for another day!