MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Peach Pie
Categories: Pies, Pastry, Fruits, Booze
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
3 c A-P flour; more for rolling
1 tb Sugar
2 ts Kosher salt
1/2 lb Chilled unsalted butter; in
- 1/2" cubes
1/2 c Ice-cold water

MMMMM-----------------------PEACH FILLING----------------------------
1/2 c Granulated sugar
1/4 c Corn starch
1 tb Fresh lemon juice
1 tb Bourbon
2 ts Vanilla extract
1 ts Kosher salt
1/2 ts Ground cinnamon
1/4 ts Fresh grated nutmeg
4 lb Peeled, pitted peaches;
- chopped or in thin wedges
1 lg Egg; lightly beaten
Turbinado sugar; to garnish

MAKE THE PIE CRUSTS: In a large bowl, whisk the flour
with the sugar and salt. Add the butter and, using your
fingers, press the cubes of butter into the flour until
they flatten and break apart into pea-size crumbles.
Form a well in the center of the flour and pour in the
water. Using a fork, flick the flour from the side of
the bowl over the water, while turning the bowl, and
toss until all the water is absorbed and the dough is
still crumbly.

Scrape the dough onto a work surface and gather and
press the dough until it forms a compact disk. Halve the
disk and then form each half into a smaller disk. Wrap
each disk separately in plastic wrap, and refrigerate
for 1 hour.

MEANWHILE, MAKE THE FILLING: In a large bowl, stir the
granulated sugar with the cornstarch, lemon juice,
bourbon, vanilla, salt, cinnamon, and nutmeg. Add the
peaches and toss until evenly combined.

Set the oven @ 375ºF/190ºC.

Using a rolling pin, roll one dough disk into a
1/4" thick circle. Fit the circle into a 9" deep-dish
pie pan and let the excess hang over the edge.

Scrape the peach filling into the pie pan and distribute
the fruit evenly. Roll the second dough disk into a
1/4-inch-thick circle and then, using a knife, cut it
into 1-inch wide strips. Arrange the strips in a lattice
pattern and then trim both dough circles so that 1/2 an
inch of dough hangs over the edge. Lift up and then fold
under the dough edge to form a thick crust, and then
press to seal or crimp as desired. Brush the lattice
dough and edge with the beaten egg and then sprinkle
liberally with turbinado sugar.

Bake the pie until the crust is golden brown and the
filling is bubbling in the center, about 1 hour and 10
minutes. Let the pie cool completely before serving.

RECIPE FROM: https://www.saveur.com

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