Marc's Sweet & Salty Bourbon Peach Pie
Double Pie Crust
2 1/2 cu AP flour (sifted)
1/2 cu Saltine crackers (finely crushed)
1/2 tsp salt
2 sticks unsalted butter (cold and cut into small cubes)
4 tsp crisco shortening (chilled)
3 tbsp raw sugar
Bourbon Peach Pie
7-8 Jersey Fresh peaches halved, then cut into ¼ inch slices (use half white peaches if available)
1 oz bourbon (A heavy hand is okay and so is whiskey)
1/4 cu white sugar
1/4 cu light brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1 tsp lemon zest
3 tbsp Corn Starch
1/4 stick unsalted butter cut into small cubes
1 egg white
1-2 tsp granulated raw sugar
1/2 tsp sea salt flakes
Double Pie Crust Directions
In a food processor add the flour, crushed Saltines, sugar, salt, and half each of the butter and shortening. Pulse together until loosely incorporated.
Add in the remaining butter and shortening and continue to pulse until incorporated. Try not to overwork your dough.
Remove the blade from your food processor and drizzle in half of the water. Gently mix the dough with a spoon. Pour the mixture onto a clean surface and work the dough gently into a disc about 1-2″ thick. Do not overwork the dough. (if your dough is too flaky and a little more water) The butter should be visible in small chunks similar to a biscuit recipe.
Cut the disc in half and form into two discs. Wrap them in Saran wrap and place in the refrigerator for at least 2 hours or preferably overnight.
Remove one of your pie dough discs from the refrigerator. Dust a clean hard surface with flour and roll out dough. Dough should be large enough to accommodate a pie dish.
Place the dough into the pie dish, trim edges, refrigerate.
In a bowl, add the bourbon (or whiskey) and vanilla to peaches. Toss gently and let sit 15-20 minutes.
Add dry ingredients to the peaches; both sugars, cinnamon, lemon zest, and corn starch. Set aside for 15 minutes.
Roll out second disc. Cut into 6 half-inch strips to create lattice top.
Remove the crust from the fridge and add the peach mixture.
Create lattice and crimp the edges with the back of a fork.
Brush the egg white onto the exposed portions of the top crust and edges. Sprinkle with sugar.
Bake pie at 400 degrees for 20 minutes. Lower temperature to 350 degrees, cover edges with aluminum foil or a crust guard and bake another hour.
Remove foil, make sure crust has browned, bake uncovered another 5-10 minutes.
Remove the pie from the oven and sprinkle with sea salt flakes.
Allow the pie to come to room temperature about 3-4 hours or let it rest loosely covered overnight.
– Marc Swartz, 2017 winner, Margate Peach Pie Contest