Each year, I peel and slice peaches when they’re at their seasonal best before freezing them on a sheet pan. Once they’re completely frozen, I place them in resealable freezer bags and keep them all year long. When using frozen peach slices, simply warm them for 2 minutes in a microwave safe bowl before using them to make the filling.
Servings: 8people
Author: Jennifer from 1840 Farm
Ingredients
For the crust
1 ½cupsAll-purpose flour
¼teaspoonsea salt
8Tablespoons(4 ounces) butter, chilled
4-6Tablespoonsice water
For the filling
4 -5peaches (approximately 1 pound), peeled and cut into wedges
2ouncesbourbon
¾cupgranulated sugar
1Tablespoonlemon juice
2Tablespoonstapioca
For the topping
¾cupbrown sugar
1cupAll-purpose flour
½teaspooncinnamon
4Tablespoons(2 ounces) butter, melted
Instructions
To save time, I usually make my pie crust in my food processor. This recipe can also be made in a bowl using a dough blender or a large fork. Either way, the result will be a flaky, buttery crust that pairs deliciously with the peach filling.
To make the crust, place flour and salt in the bowl of a food processor. Pulse the dry ingredients to combine. Add the cubed butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.
With the motor running, add ice water one Tablespoon at a time until the dough forms a ball. Take care not to over process the dough. Over processing will help to develop the gluten in the flour and lead to a crust that is less flaky. Remove the crust from the processor, shape into a flat disk, and place on a sheet of waxed paper or plastic wrap. Refrigerate while the filling is prepared.
To prepare the filling, combine the peach slices, bourbon, sugar, lemon juice and tapioca in a large bowl. Mix gently to combine. Set aside.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking. Set aside.
Remove the chilled pie dough from the refrigerator. Roll the crust into a smooth disk large enough to line the pie plate. Rolling will be much easier if done on a well-floured surface or between two sheets of freezer paper or waxed paper.
Place the bottom crust in the pie plate, taking care not to stretch the dough. By gently lifting the edges of the crust, the dough will naturally come to rest on the bottom of the pie plate without stretching. Continue this technique around the perimeter of the pie plate. Stir the prepared filling and gently place it on top of the crust in the pie plate.
Prepare the topping by combining the brown sugar, flour, and cinnamon in a small bowl. Add the melted butter and stir to distribute evenly and moisten the dry ingredients. Using your hands or a large spoon, place mounds of the topping on the peach pie filling, distributing evenly. Take care to leave gaps in the topping to allow steam to escape from the fruit filling as the pie bakes.
Transfer the pie plate to the lined baking sheet and place in the preheated oven. Bake approximately 40-45 minutes, turning the pan halfway through the baking time to help ensure even browning. The pie is done when the filling is bubbly and the topping and crust are golden brown.
Place the baking sheet on a wire rack to cool. Serve warm or at room temperature topped with a scoop of vanilla bean ice cream. Enjoy!
Notes
I find that a serrated peeler is an amazing help to easily remove the skin from the fruit without wasting any of the ripe fruit beneath. A serrated peeler is great for ripe, tender fruit like peaches, nectarines, tomatoes, and pears.