BOURBON PEACH PIE RECIPE RECIPES

Steps:

• In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated.
• Roll out the bottom half of the pie dough on a floured surface into a 12-inch circle and put into a 9-inch pie pan. Pour the peach filling into the pie crust, and gently smooth the top into a (mostly) smooth surface.
• Cut the butter into small pieces and sprinkle evenly over the peaches. Then roll out the second half of the dough and place it on top of the pie for the upper crust. Pinch the edges of pie together, and shape into a ridge and scallop, if desired.
• Brush the crust with a tablespoon or so of milk, and sprinkle with sugar. Use a knife to cut a few slits in the middle of the dough for baking.
• Bake at 400 degrees F for 30 minutes. Then reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes, until crust is golden brown and filling is bubbling. If the crust begins to brown too much, loosely cover it with aluminum foil while baking.
• Serve with whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 350°F. Unroll one pie crust and place it in the bottom of a pie pan.
• Melt butter in a large skillet over medium-high heat. Add apples and cook until softened, about 8-10 minutes. Add peaches, bourbon, sugar, and apple pie spice. Sprinkle with flour and stir together well as the mixture begins to heat and thicken.
• Pour peach mixture into the pie tin lined with crust.
• Place the second piece of pie crust over the filling, use a knife to trim the edges of the pie crust (set these trimming aside for decorating the top of the pie). Slice a small circle in the center of the pie to vent, then press the edges of the top and bottom pie crusts together.
• Crack egg into a small bowl. Whisk until well beaten, then use a basting brush to coat the top of the pie with the beaten egg.
• Roll the extra pieces of pie crust together until 1/8 thick. Cut into shapes or letters with mini fondant cutters (available at most local craft stores). Press decorations onto the top crust. Coat once more with a brush of the egg mixture, sprinkle with a little sugar, if desired.
• Bake in preheated oven for 40-45 minutes, or until the pie crust turns a medium golden brown. Cool completely before slicing and serving with caramel, whipped cream and a dusting of apple pie spice.