Bourbon Peach Pie with Crumble Topping

I’ve been in my new apartment a week.  I’ve already used at least 7 sticks of butter and made at least 4 pies.

This was one of them.

Doesn’t this look like a dream?  I promise it’s reality.  Furthermore, it’s proof that burning things is not the norm for me.

I took it to a potluck, but was in a hurry so didn’t have time to photograph for a full blog post. I’ll make it again and legit photograph it and write a blog post about it (EDIT:  Here’s the recipe for the Milk Chocolate Brownie Pie above!).  But until then, I’ll tell you about this one:

Bourbon Peach Pie.

I know.  I put bourbon in everything, but generally I think it belongs in most situations. In a pie.  In a cake. In a cup…

Honestly, you can’t really taste the bourbon, but it adds a little something extra.

Bourbon Peach Pie with Crumble Topping

Single Pie Crust:

175g All Purpose Flour
1 tbsp Sugar
pinch of Salt
1 stick of Butter, cold
2 tbsp (maybe more) Ice Water

Filling:

6 Peached, thinly sliced
1 cup Sugar
1/4 cup Flour
1/2 tsp Cinnamon
3 tbsp Bourbon/Whiskey

Crumble Topping:

1/2 cup Flour
1/4 cup Brown Sugar
2 tbsp White Sugar
1/2 tsp Cinnamon
pinch of Salt
3 tbsp Butter
1 tbsp bourbon

Prepare pie crust by combing flour, sugar and salt.  Using your fingers, break the butter into the flour mixture until it resembles very coarse crumbs (even pea sized is fine).  Add ice water and bring it all together into a ball using your hands.  Wrap in plastic wrap and refrigerate a few hours.  You can make this up to two days in advance.

Once your dough has rested sufficiently, you can start to assemble your pie.  Roll our dough and place into a 9inch pie dish, trim the edges, make them look pretty if you’d like.

Preheat the oven to 350F.   Stick the prepared crust in the freezer while you make the filling and topping.  For the filling, I like to throw all the ingredients into a large ziploc bag, close it and toss it around.  A bowl works too. Set aside while you make the topping.

Next make crumble topping.  Combine dry ingredients.  Add butter and using your fingers work it into the mixture.  Drizzle in bourbon and toss to combine.  The mixture should look sort of like crumbs.

Next, pour the fruit filling into the crust, arranged sort of evenly and slightly mounted in the center.  Top with crumble topping, place on a baking sheet and bake 45-60 minutes (depending on your oven) or until the pie is golden brown and the fruit is bumbling.

Allow to cool completely and serve.

That’s all for tonight.

Don’t worry, I fully intend to use two more sticks of butter before the night is up.

What Making A Peach Pie Can Teach You About Life

A few years ago, I made terrible pies.  No really.  They were not good.  They were runny, caved in.

In short, not cute.

But I kept at it.  Now I can honestly say I know how to make a good pie.

Throughout my pie (mis)adventures, I learned a few things about pie making that I think apply to life as well. These are my pearls of wisdom:

1. Be patient.
Pies, like all good things, take time.  Your crust needs to rest.  First as a ball of dough (at least a few hours). Then as a rolled pie crust (at least an hour, better if a day).

Give it time and keep it cool.  It’ll be worth it in the end.

2.  When life gives you ____, make pie.
In this case, peach pie.

Leave the skin on, sometimes things are better when they’re a little rough around the edges.  Remember, pies (and you) don’t need to be perfect.

3.  Be generous with the sugar.

Both in pies and in life, the more sugar, the better.  Smile at strangers.  Hug your friends.  Kiss your loved ones.  You won’t regret it.

4.  Don’t forget a little spice.

A dash of cinnamon makes most pies delicious.  A little sass in your life won’t hurt either.  Just a dash.  Not too much.  No one likes a diva.

5.  Sometimes things don’t go your way…
and you drop a piece of the filling on the floor.

When things fall apart, wipe it up and carry on.

6. Fill your life with sweet things.

I’m not talking about inducing diabetes, sometimes a sweet thing doesn’t have to be food.  Nice people.  Good books.  Cute puppies.  All sweet things.

7. Don’t be afraid to get complicated

Even if in the end it’s not perfect.  It’ll be worth the effort.

8.  If you’re not ready for a pie in the oven yet, wrap it up.

Yeah I said it.  Truth.

9.  Lastly, like the first lesson, be patient some more.

It’s a long process, and takes about an hour to bake (at 375F).  But in the end it’s totally worth it.  Can’t we say that about most things… degrees. relationships. work.

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