Recipe- Summer Peach Pie

 Nothing says “summer” like a tasty pie made out of one of the best fruits of the season. Enjoy this peach pie hot or cold, with or without ice cream. It’s sure to be the hit of your next barbecue or summer dinner party!

Pie Crust:

3 cups all-purpose flour, plus extra for rolling out dough

1 tablespoon sugar

2 teaspoons kosher salt

2 sticks unsalted butter, chilled and cut into ½ inch cubes

½ cup ice cold water

Pie Filling:

½ cup granulated sugar

¼ cup corn starch

1 tablespoon fresh lemon juice

1 teaspoon bourbon

2 teaspoons vanilla extract

1 teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon nutmeg, freshly grated

4 lbs. peaches (peeled, pitted, and chopped or sliced)

1 large egg, slightly beaten

Sugar in the Raw (Turbinado sugar) for garnish

Directions: 

      1.       In a large bowl, whisk flour with sugar and salt. Add butter. Using your fingers, press the butter cubes into the flour mixture until they are breaking apart in pea-sized crumbles. Make a well in the center of the flour mixture and pour in the ice-cold water. With a fork, flick the flour from the side of the bowl into the water while turning bowl, and toss until all water is absorbed and the dough has a crumbly texture.

   

       2.       Scoop dough onto cutting board or other work surface and press dough together until it forms a small disc. Separate disc in half and then form each half into a smaller disc, then wrap separately in plastic wrap and refrigerate for an hour.

       3.       In a large bowl, stir granulated sugar with cornstarch, lemon juice, bourbon, vanilla, salt, cinnamon, and nutmeg. Add peaches and toss until evenly combined.

       4.       Heat oven to 375 degrees. With a rolling pin, roll one disc of dough into a circle that is about ¼ inch thick. Arrange circle into 9-inch deep-dish pie pan. Let excess dough hang over edge. Pour pie filling into pan and distribute peaches evenly. Roll second disc of dough into ¼-inch thick circle and cut into 1-inch-wide strips using a knife. Arrange strips in lattice pattern on top of the pie filling and then trim both top and bottom crust so 1/2 –inch of dough hangs over edge. Lift up and fold under dough edge to make thick crust at sides, and then press or crimp as desired. Brush dough with beaten egg and sprinkle liberally with turbinado sugar.

       5.       Bake until crust is golden brown and filling is bubbling in center (approximately 1 hour and 10 minutes). Let cool completely before serving. Serves 8.

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