There's no doubt that we miss having our former Living editor, Jacquelyn of Lark & Linen around the virtual SMP offices... from her interior design expertise to her impeccable style, and of course, those damn good recipes of hers. But thankfully, she's a part of our fabulous lifestyle collective and we still get to drool over her desserts like this Bourbon Brown Sugar Peach Pie. Get the recipe below!
BOURBON BROWN SUGAR PEACH PIE
FOR THE CRUST (makes one 9-inch lattice pie)
2 1/2 cups all-purpose flour
1 Tbsp. Granulated sugar
1 tsp. Kosher salt
1 cup (2 sticks) cold, unsalted, butter, cut into 1/2-inch pieces
1 1/2 cup cold water
1 cup ice
FOR THE FILLING
1. 5 pounds fresh, super-ripe peaches (2-3 cups, sliced), sliced into 1/2" chunks
3 Tbsp. Cornstarch
2 Tbsp. Brown sugar
1 Tbsp. Bourbon
a generous pinch of salt
1 large egg
1 tsp. Water
granulated sugar, for sprinkling
FOR THE CRUST
In a medium bowl, stir together flour, sugar, and salt. Add the butter and, using a fork or pastry cutter, cut the butter into the flour mixture until pea-sized pieces of butter remain (note: a few larger pieces are totally fine - make sure you don't over mix the dough. The butter chunks give you the flakey delicious bits.)
In a small bowl, mix together the cold water and ice. Gradually add the ice water into your flour mixture, 1 tbsp. At a time, blending with your hands until the dough just comes together. If there are some dry bits remaining, add a few drops of water and mix them into your dough ball. Divide the dough into two equal portions. Shape your first half into a round disc, and the second half into a rectangular disc. Wrap both tightly in plastic and refrigerate for an hour. Once chilled, sprinkle your work surface generously with flour. Grab the circular disk and roll it out until it's 1/4" thick, and 11-12" in diameter (place your pie pan on top to make sure the dough is large enough). Move the dough into the pie plate by folding it into quarters, then placing it onto the pie pan and unfolding it. Press firmly into bottom and sides and trim edges using kitchen shears, leaving 1/4" lip. Cover gently with plastic wrap and place in fridge. Remove rectangular half of dough from fridge and roll it out, on a flour lined surface, until it's 1/4" thick and 10"x15" in size. Cut dough lengthwise into 1/2" strips using a sharp knife. Place strips on baking sheet, cover with plastic wrap, and place back in fridge while you make your filling.
FOR THE FILLING
Mix together the peach chunks, cornstarch, brown sugar, bourbon, and a generous pinch of kosher salt until well combined. Pour into your pie shell, spreading evenly across the base. The secret to a beautiful lattice is to make sure your filling is as flat and even as possible. Using the chilled pie crust strips, weave a lattice onto the top of your pie (here's a great little tutorial: https://vimeo. Com/134252379). Cover loosely with plastic wrap and chill in fridge for 1 hour.
Preheat your oven to 350 F. Whisk together your egg and tablespoon. Using a pastry brush, brush the egg wash onto your pie dough and sprinkle liberally with sugar. Place pie pan on a sheet pan and bake in oven for 45-55 minutes. Cool on wire rack and serve warm with vanilla ice cream.
*Recipe adapted from Hummingbird High