Old Fashioned Brown Sugar-Peach Pie
For the past year or so, my dear sister, Zarna has become quite the baker. But the first time she ever made a pie was sometime in kindergarten or first grade. She made a mini pumpkin pie at school and put it in the fridge when she got back, hoping to eat it for dinner. Being the somewhat mischievous older brother that I was, I found said pie in the fridge and decided to try a bite. One bite became a few bites and before I knew it, the pie was done! Zarna walked in, saw the empty pan, and got really, really mad. Even though I told her it was really good and that she did a good job, she had no intention of giving that pie to anyone else. Since then, there is an unspoken rule in our house – no one gets the pie unless Zarna gives it to you. She still, to this day, reminds me of this occurrence every Thanksgiving (yeah…19 years later). Let it be known to all – I’m sorry, Zarna, but please – oh, please – give me a piece of pie.
Which brings me to this Brown Sugar and Peach Pie. Damn…that just sounds delicious! This is a great recipe and an even better pie. It was finished in about a day and a half at our house because no one could stop eating it. Get the best and freshest peaches you can find and this pie will become a staple in your summer pie arsenal.
Rustic Brown Sugar and Fresh Peach Pie
(recipe adapted from Bobby Flay’s Boy Meets Grill)
2 cups all purpose flour
1/4 tsp salt
3/4 cup unsalted butter, cold
3 T cold vegetable shortening
1/4 cup cold orange juice
*Note – you could do 1/4 cup of bourbon, but that’ll make this pie really boozy…besides, you could just drink it)
Combine the flour, salt, butter, and shortening in a food processor and pulse until the mixture resembles coarse meal. Add the orange juice by tablespoons and continue pulsing until the dough just comes together. Wrap the pastry and refrigerate for at least 1 hour.
Lightly flour a work surface. Cut the dough in half and roll out both pieces into two 9 inch circles.
Fresh Peach filling:
4 large peaches, peeled, pitted and cut into 1/4 inch slices
2 T peach preserves
2 T fresh lemon juice
1 T bourbon (optional, this is the ingredient that I made Zarna add)
2 T light brown sugar
3 T cornstarch
1/2 tsp cinnamon
2 T heavy cream
1 T turbinado sugar
Preheat the oven to 350 degrees. In a large bowl, mix together peaches, preserves, lemon juice, brown sugar, cornstarch, cinnamon, and bourbon until combined.
Spoon the mixture out one of the pastry circles. Then, cover the pie with the rest of the pastry. Use a fork to crimp the edges together. Brush the top of the pastry with the cream and sprinkle with the sugar on top. Cut an X in the middle of the pie to allow steam to escape.
Bake until the pie is golden brown, about 35-40 minutes. Slice and serve warm. You could certainly serve this with vanilla ice cream, but I was lucky enough to have a pint of Bravo Gelato’s Roasted Peach and Bourbon Ice Cream (seriously, could they have made anything more appropriate for this pie?!), which worked beautifully together.
Hope y’all enjoy the recipe – it’s an excellent pie to make for some indulgence over the week, or for a potluck at someone’s house on the weekend (or…if you’re just having some tough times and want something that’ll just hit the spot).
Although Zarna and I have shaky pie relations, I think we can both agree that this is one great pie that neither of us minds sharing! Enjoy!