Lonely peach.
Hardly.
I was first to be last on the peach bandwagon.
It was the fuzz. That, and an early high school memory of my best friend and my too lazy to throw our half eaten peach away. Our not so great idea: send juice bomb through open sliver of sliding glass door.
“You think I can make it?” she asks.
My reply, “Heck yeah.”
I can still see her in trundle bed one two wind up, then splat. Fuzz and all its gross glory drip from just above the door.
“Almost doesn’t count” forms meaning.
Peaches pit for years to come. While others wait calendar round for this fruit to appear, I make any other pie instead.
Enter the fine folks of a local orchard called Twin Peaks. Their fruit is out of this world fresh and juicy. In 2012; they throw a party celebrating 100 years. I hold a chicken, pet llamas, pick apples, and somehow end with a box of pie ready peaches. Fuzz and all. How? I was swept in the whirlwind. You know the kind, right? Those frenzied feel good moments in time.
The next day, I wake, blanch (cut my finger in the process), slice, mix, bake, and oh.my.heavens free fall with peach lovers across America.
Like clockwork, Twin Peaks finds me on their orchard step, “knock, knock. Box of peaches please and thank you.”
Benefits of Blanching
less waste = more peach for the pie.
But How?
Have a large bowl of ice water ready and waiting.
Heat a pot of water to just below boiling.
Dunk peaches in water for no more than one minute.
Remove with a slotted spoon.
Plunge into ice water.
Let cool thoroughly.
Peel.
Blanching works with most heirloom varieties but is spotty with more recent developed peaches.
Peach, you’re cute but finicky. That’s okay, I’ll take you anyway.
Bourbon Infusion
- I add two cinnamon sticks, about five whole cloves, and two tablespoons of bourbon to a large shot glass, then let stand for about a day and a half.
- in adding one tablespoon to the pie, we didn’t taste the booze, so we say more booze taste please. If time allows, the longer the spices infuse, the better.
- the pie tastes amazing with or without bourbon, so if apprehensive, Dr. Weil has good commentary in regard to one aspect.
Come to momma.
Fresh Peach Pie (Bourbon Infusion Option)
Ingredients:
9-inch crust
- 1 cup all purpose flour
- 1/4 cup rye flour
- 1 teaspoon cane sugar or granulated
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold cut into 1/4 - 1/2-inch pieces
- 1 teaspoon apple cider vinegar placed in water in freezer for 15 minutes
- 1/4 cup ice water placed in freezer for 15 minutes
Filling
- 6 - 7 nice sized fresh peaches 1/2" thick sliced
- 1/3 cup cane or granulated sugar
- 3 Tablespoons dark brown sugar
- 4 Tablespoons cornstarch
- 1 - 2 Tablespoons infused bourbon (optional) see notes
- 1.5 teaspoons vanilla bean paste
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
Streusel
- 2/3 cup all-purpose flour
- 1/4 cup raw or granulated sugar
- 1/4 cup rolled oats
- 1/4 cup toasted pecans (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 4-5 Tablespoons unsalted butter room temperature, cut into 1/2" pieces
Instructions
Crust
- Add flour(s), sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter over the dry ingredients. Pulse about 7-8 times. Open and drizzle 3/4 of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 5-6 times. Avoid the dough balling around the blades. Squeeze the dough between your fingers. If the dough seems dry, slowly add more water and pulse 1-2 more times. Depending on season and outside temperature, you may or may not use all of the water.
- Carefully pour the dough mixture onto your work surface. Ball the dough, then flatten into a 3/4-inch disk and wrap. Refrigerate for at least an hour or overnight.
Peaches
- Either peel or blanch the peaches. To blanch, bring a large pot of water to a boil over high heat. Once boiling, lower peaches into the water with a slotted spoon. Boil for 20-40 seconds, then remove. Once cool to the touch, remove the skin. Slice into 1/2" pieces.
- In a medium bowl, combine the sliced peaches, both sugars, cornstarch, infused bourbon, vanilla, and spices. Mix until combined. Set aside.
Pie
- Preheat oven: 400°F (at high altitude) 375°F (at sea level)On a lightly floured surface, roll dough into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan. Tuck the overhang under itself and flute the crust. Crack and separate an egg white. Brush the bottom and midway up the side to seal the crust and prevent a soggy bottom. Place in the refrigerator until ready to fill.
- Take the shell from the refrigerator and pour the fruit mixture into the pie. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents hide.
- Place pie plate in the refrigerator or freezer until the fluted piecrust is hard to the touch.
- Place pie on the center rack and bake for 30 minutes.
- High Altitude Only - reduce temperature from 400° to 375° after 15 minutes.
- Meanwhile, make the streusel topping. Combine the flour, sugar, oats, cinnamon, clove, salt, and pecans in the bowl of a food processor, then pulse several times. Remove the lid and scatter the butter, then pulse until the mixture resembles a small/medium crumb. Please avoid over processing. Refrigerate until ready for use.
- After 30 minutes total, remove pie from oven and add the streusel to the top. Turn the oven down to 375°, place a pie shield around edges to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 30-35 minutes, or until the top is golden and the juices are slow to bubble.
- Once pie is finished baking, transfer to a wire rack. Let cool for at least three hours or overnight. Slice and be one with the beauty you created.
Notes
- if dough is in the refrigerator for over an hour, let stand for 5 to 10 minutes before rolling.
- the dough can be frozen for up to one month.
- why place the pie in the refrigerator prior to baking? I find by firming an all butter crust, the edge keeps form better throughout the baking process.
- after 15 minutes, reduce the oven temperature from 400° to 375°
- the rest of the recipe is the same for sea level and 6,300 altitude.
- I added two cinnamon sticks, about five whole cloves, and two tablespoons of bourbon to a large shot glass and let stand for about a day and a half. In adding one tablespoon, we didn't taste much bourbon, so we say more bourbon. And if time allows, let the infusion go longer in days too.
- the pie tastes amazing with or without bourbon, so if apprehensive, Dr. Weil has good commentary in regard to one aspect.
