Ingredients
- 1 recipe double-crusted pie dough
- 6-8 large fresh, firm, ripe peaches (3-4 lbs)
- 1/4 cup flour
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbs bourbon or whiskey
- 2 Tbs butter, cut into small pieces
- 1 large egg, lightly beaten + 1 tsp water
- 1 1/2 Tbs granulated sugar + 1/2 tsp cinnamon
Preparation
Step 1
Divide the dough into 2 equal pieces and on a lightly floured surface, roll the first piece into a 12-inch circle. Starting at 1 side of the dough, wrap it around a rolling pin and transfer to a 9-inch pie plate. Press dough into the plate being careful not to punch through. Trim the overhang.
Peel the peaches, and cut into 1/2-inch thick slices, and cut the slices in half. In a large mixing bowl, whisk together the flour, sugars, cinnamon, and salt. Add the peaches and bourbon, and stir to coat. Immediately pour the filling into the pie plate, and scatter the butter pieces over the top. Don't make the filling until you are ready to use it, because the peaches will give off too much of their liquid and the filling will be runny.
Roll the second pie crust into a 10-inch circle, and if making a lattice crust, cut into several strips using a pizza cutter or knife. Make a lattice design over the peaches. If you choose to make a standard top, transfer the crust to the pie, pinch the edges together to make a fluted edge or use the tins of a fork to press them closed. Cut a few slits in the top to release steam.
Brush the top with the egg wash, then sprinkle with the cinnamon-sugar.
Freeze the pie for 15 minutes. Meanwhile, preheat the oven to 425 degrees, and position the oven rack to the lowest position. Heat a baking sheet in the oven as it preheats.
Place the pie on the preheated baking sheet. Bake 15 minutes, then reduce the oven temperature to 375 degrees. Bake 40 minutes. If the crust is getting too dark, cover loosely with aluminum foil. Bake an additional 15-25 minutes, or until the juices are thick and bubbly. Transfer to a wire rack to cool 2 hours before serving.