"Peach & Bourbon Lattice Pie from my upcoming cookbook (why did it take me until writing a cookbook to figure oval pies are the coolest?) AND:
(1) I'm doing an IG LIVE tomorrow, Fri. Aug 18 at 11:30 am PST. Tune in, I'm making a recipe from my cookbook, Baker's Royale, releasing on Sept 5th (preorder going on now, link in profile).
(2) #GIVEAWAY alert for a $250 Visa card + a copy of the book. I'm feeling thankful and grateful for all your support leading up to the release, so I'm sharing the good vibes.
TO ENTER:
1. Like this photo
2. Follow me @bakersroyale_naomi on Insta ?
3. Comment below and tag two friends ?♂️or as many as you like
**Details: Contest is open internationally!! Giveaway ends Monday, Aug 28, 2017 at 9:00 am PST **This contest is now closed***"
Peach Bourbon Lattice Pie
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Peach and Bourbon Lattice Pie | Baker’s Royale Cookbook. Buy a copy here!
Serves 6-8
Ingredients
2 1/2 lbs (1.1 kg) fresh peaches (5-6 peaches), pitted and sliced in ½-inch (1.3 cm) slices
1/2 cup (105 g) lightly packed light brown sugar
1/4 cup (30 g) cornstarch
1 1/2 tablespoon bourbon
1 1/2 teaspoons vanilla bean paste
1/4 teaspoon salt
2 recipes Pie Dough (recipe follows)
1 large egg whisked with 1 teaspoon water
Turbinado sugar for sprinkling
Make the filling by placing the peaches, brown sugar, cornstarch, bourbon, vanilla bean paste and salt in a large bowl, mixing just until everything is combined. Set aside.
Roll out one of the pie dough disks to ¼ inch/6mm thick, placing it in a 9-inch/23cm pie pan, leaving a 1-inch/2.5 cm overhang around the edge. Transfer it to the refrigerator to chill while top crust is rolled out.
Create lattice top crust from the remaining portion of pie dough: roll out the dough to 1/8-inch thick/3 mm thickness, and cut into 1-inch/2.5cm-wide strips. Drain and add the filling to pastry-lined pie pan. Starting from the left, lay on strip across the pie, then lay a second strip perpendicular to it. Weave the third strip underneath the perpendicular strip, and keep going in this pattern, weaving over and under strips of lattice. Trim the edges flush with the rim, and press the top and bottom edges together, crimping decoratively. Brush the entire pie with egg wash and sprinkle with turbinado sugar.
Place the pie in the freezer to chill while the oven preheats to 375°F (190°C). Remove from the freezer and set the pie pan on a baking sheet. Bake until the crust is browned and the filling is bubbling, 50-55 minutes. Check the pie after 30 minutes and cover the top and edges with oil if they are becoming too dark. Remove from the oven and place on a wire rack to cool for at least 3 hours before serving.
Pie Dough
1 1/2 cups (190 g) all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, very cold and cut into ½-inch/1.3 cm cubes
1/3 cup (80 g) water
1 teaspoon cider vinegar
Ice Cubes
In a food processor, pulse together the flour, sugar and salt. Add the butter and give the mixture 2-second pulse, 3 or 4 times, until the butter is size of small peas. You may need more less time, depending on your machine. Measure out the water in a measuring cup, then add the cider vinegar and enough ice to reach to ½ cup/125 ml measurement.
Add 2 tablespoons of the ice water mixture to the flour mixture and pulse a few times incorporate. Continue adding the water mixture1 tablespoon at a time, pulsing a couple of times after each addition. You should only need 1 or 2 more additional tablespoons. The mixture should look slightly dry, almost like streusel topping.
Transfer the dough to a lightly floured work surface and form it into a 1-inch/2.5 cm-thick disk. Wrap in plastic wrap and refrigerate the dough for at least an hour, ideally overnight.