Brown Sugar, Bourbon-Pecan Crumble Top Peach Pie

 

Brown Sugar-Bourbon-Pecan, Crumble Top Peach Pie

Recipe by: Karri Perry, Blue Ribbon Favorites 

Baking temperature: 375 degrees

Baking time: 60 minutes

Yield: 1 pie, 8-12 servings

Single Crust Ingredients:

·  1 1/2  c all-purpose flour

·  10 T cold unsalted   butter

·   2 T cold Crisco

·    1 T granulated sugar

·    1 t salt

·   ¼- ½ c water and vodka mixed and chilled- Use only enough liquid to bring dough together.

Filling Ingredients:

· 4-5 cups fresh sliced peaches with peach skins removed (5-6 medium peaches)

1/2 cup granulated sugar

1/2 cup light brown sugar

  ½ teaspoon fresh lemon juice

1/8 teaspoon cinnamon

Pinch of salt 

¼ cup arrowroot

Crumb Topping:

1 cup light brown sugar

1/4 cup granulated sugar

1 1/2 cup flour

6 Tbs softened butter

2 Tbs bourbon

1/2 cup chopped pecans

Pinch cinnamon 

1/2 tsp salt

Instructions for Crust:

  In a food processor, pulse flour, sugar and salt

Add cold butter, Crisco.  Pulse until mixture is like wet sand.  Slowly drizzle the cold water/vodka mixture into flour mixture.

Once dough comes together, chill dough well covered for 1 hour- up to 24 hours.

After chilling dough, roll to ¼ inch thickness and fill pie plate.  

Crumb Topping:

Using softened butter butter, and stir in bourbon and salt.

Mix together with the sugars and flour, stir together until mixture is combined and crumbly. Mix in pecans, pinch of cinnamon and then set aside to top pie before baking.

Instructions for Filling:

· Place fresh prepared peaches in a medium bowl and set aside. Add lemon juice. 

· In a small bowl combine sugar, cinnamon, and arrowroot. Mix to combine.

· Pour sugar-arrowroot  mixture over the prepared fruit, gently coat the fruit.

·         Fill pie shell with the fruit mixture.

·        Crimp edges. Top pie with the prepared crumb topping.

· Bake on the lowest rack of a preheated 375 degree oven for 60 minutes, or until pie is browned and bubbling from the center. 

I like to bake on a pie drip catcher, or a lined -rimmed baking sheet.

Check pie at 30 mins—if necessary—Place a piece of aluminum foil over the pie to prevent over-browning.

Optional Brown sugar-bourbon drizzle: in a sauce pan: over medium heat melt 4 Tbs butter, 1/2 cup brown sugar. Allow mixture to bubble fully-and sugar to melt.  Turn off heat and add 1 Tbs heavy cream and 1 Tbs bourbon.  Turn heat back on and return to a boil. Then allow mixture to cool-place sauce in a lidded container (for up to 3 days).