Sweet & Salty Bourbon Peach Pie Recipe
…or you can use your favorite whiskey.
Using only the finest Jersey Fresh Peaches, both white peaches and traditional, and adding some bourbon (or whisky), you get a sweet & salty peach pie that will win you awards.
I’m not going to lie, but I’ve never been into baking. Sure, I’ll bake some cookies and a few cupcakes here and there, but complicated cakes and pies have never been my thing. However, sometimes you have to step out of your comfort zone. That’s what happened to me with this pie recipe.
There is a local Farmer’s Market in Margate, New Jersey hosted by the best restaurant on the East Coast, Steve & Cookies by the Bay. The owner, Cookie Til, is great with giving back to the community and also providing visitors with access to some of the best produce local farmers have to offer. I knew about the Peach Pie contest but never thought to enter, but after having a few glasses of wine and opening my big mouth, I committed to putting forth my best pie.
Low and behold, after a ton of research, trial and error, and all of the frustrations that come when recipe creating, I came up with what I thought would be a delicious pie. I submitted my peach pie and hoped for the best. The great thing was how awesome all of the competitors were. There’s a true camaraderie that comes along with a friendly competition. So on a 93 degree, hot and humid day, we watched as the judges took their bites.
After what seemed like hours (but was only about 15-20 minutes) the results were in. We WON! I couldn’t believe it. It was thrilling, exciting, and something I’m not sure I ever want to do again. It was more stressful than I anticipated. So thanks to my wife for being supportive of my crazy ventures.
Here’s a link to the article about the event: Longport man takes the blue for first-ever pie bake
And here’s the winning Peach Pie Recipe:
Sweet & Salty Bourbon Peach Pie
Ingredients
- 3 Cups AP Flour (sifted)
- 1/2 Cup 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
- 1/4-1/2 Cup Cold Water
- 7-8 Jersey Fresh Peaches halved then cut into ¼ inch slices (use half white peaches if available)
- 1 Ounce Bourbon (A heavy hand is okay)
- 1 tsp Vanilla
- 1/4 Cup White Sugar
- 1/4 Cup Light Brown Sugar
- 1/2 tsp Cinnamon
- 1 tsp Lemon Zest
- 3 Tbsp Corn Starch
- 1/4 Stick Stick Unsalted Butter cut into small cubes
- 1 Egg White
- 1-2 tsp Granulated Raw Sugar
- 1/2 tsp Sea Salt Flakes
Instructions
Double Pie Crust
- 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.
Sweet & Salty Bourbon Peach Pie Recipe
- Remove one of your pie dough discs from the refrigerator. Dust a clean hard surface with flour and roll out your dough. Your dough should be about 12 inches for a 9-inch pie dish.
- Place the dough into your pie dish and trim the edges. Put the dish in the fridge during the next couple of steps.
- In a bowl, add the bourbon (or whiskey) and vanilla to the peaches. Toss gently and let sit for about 15-20 minutes.
- Add your dry ingredients to the peaches; both sugars, cinnamon, lemon zest, and corn starch. Set aside for 15 minutes.
- Roll out your second disc. Cut into 6 strips to create your lattice top.
- Remove the crust from the fridge and add the peach mixture.
- Create your lattice and crimp the edges with the back of a fork.
- Using the 1/4 stick of cubed butter, place the cubes in the squares created by the lattice.
- Brush the egg white onto the exposed portions of the top crust and edges. Sprinkle with sugar.
- Bake the pie at 400 degrees for 20 minutes. Lower the temperature to 350 degrees, cover loosely with aluminum foil and bake for another hour. Remove foil and make sure the crust has browned. Bake uncovered for 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. Slice and enjoy!
Thanks for posting your winning dessert. Interesting ingredients and nice presentation.
Thank you! I appreciate the kind words.
I was wondering about the 1/4 stick of butter. Where’s it go? I made the pie but just realized I didn’t use it. I put 2 sticks in the pie dough. The pie looks great! Serving it at a picnic tomorrow.
Sherie, my apologies for taking so long to get back to you. Life had taken me away from the site for some time. I hope you enjoyed the pie! The extra 1/4 stick of butter was to be placed in the squares of the lattice just before baking.