Bourbon Peach Pie

It was unseasonably warm so I decided it was still peach weather and the farmers' market agreed with me. I had guests this weekend so it was the perfect excuse to bake with peaches again. I don't know why, but I got it in my head that I NEEDED to make a lattice pie. So I did (suck it, imaginary reader).

Total time: This is not something you just whip up. Peach preparation is more messy and tedious than you'd think. I want to say set aside 4 hours if you don't have a crust already made and ready to go. With a crust, give yourself 2 hours, 3 if you want a completely cooled pie.


VERDICT: Made this Friday and I don't remember there being much left by Monday. I wish that the bourbon came through more, but a clean pie tin speaks for itself?

Bourbon Peach Pie

adapted from Mark Bittman's recipe in How to Cook Everything, makes 1 8" pie

About 2 pounds of peaches, or a little more (whatever, just eat the leftovers)
1 tablespoon freshly squeezed lemon juice
About 1/2 cup sugar, more if the peaches are not quite ripe, plus a little for the top
1/4 teaspoon ground cinnamon
1 teaspoon bourbon
2 tablespoons cornstarch
2 pie crusts (I used the shortening recipe from What's Cooking America)
Milk as needed (I used almond milk, but I'm sure regular milk will work).


1. Preheat the oven to 450F.
2. Prep peaches:  bring a pot of water to a boil and drop the peaches into it, a couple at a time, for 10 to 30 seconds, until the skins loosen. Plunge into a bowl of ice water. Slip the skins off, using a paring knife to ease the process. Pit, slice, and toss with lemon juice.
3. Mix together the sugar, cinnamon, and bourbon. Toss the peaches with this mixture. Pile into the rolld-out shell, making the pile a little higher in the center than at the sides. Cover with the top crust (or lattice it). Crimp the edges with a fork or your fingers.
4. Put the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch long slits in the top crust to steam to escape (skip this if you go the lattice route).
5. Bake for 10 minutes, then reduce the heat to 350F and bake for another 40 to 50 minutes, or until the pie is golden brown. Err or the side of over-baking if you must. Cool on a rack before serving warm or at room temperature.

There should be some bubbling of the filling and it should have a thick, syrupy consistency.