Move over apple pie because peach is out to take your place! Holy smokes…this recipe is seriously to die for. Not only perfect for your end of summer bash but just as amazing for breakfast, too! Don’t forget…we’re all about dessert for breakfast here at BFFF, so why not?! We’re totally on the same page as Jessica Potts of A Happy Food Dance and her inspiration behind the ultimate pie indulgence. Read on for more about this tasty recipe from the always fabulous Jessica!
“Summer is winding down (despite all of my attempts to make it June again) and what better way to end it than with a big bang. And when I do a big bang, it usually involves food!
There’s no better way than to enjoy the last of summer’s fruits (literally) than with this honey whiskey peach pie. Juicy, sunshine, ripened peaches all tucked into a flakey, golden crust with just a splash of whiskey…specifically honey whiskey. The honey whiskey adds a hint of sweetness with that kick of alcohol. Now that’s what makes a pie stand out!
This honey peach pie has such a beautiful, peachy smell after it’s been baked. Plus, it comes out of the oven bubbling with a golden brown crust. These are the things that summer is all about!
My favorite part is the liberal sprinkle of turbinado sugar that you dust on top just before baking. It gives the top a sweet crunch that makes the whole thing feel like a perfect French pastry.
My second favorite part is definitely the whiskey! You catch just a faint taste of it, and all of the alcohol has been baked off from cooking, but it leaves just a hint of that sweet rye flavor.
There’s no better way to spend the last few sun-kissed days than with a slice of fresh honey peach pie topped with a big scoop of vanilla ice cream. Now that’s living!”
HONEY WHISKEY PEACH PIE
makes: 1 – 9” pie
prep time: 60 minutes
for the crust
- 2 cups all purpose flour, plus more for dusting
- 4 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup + 2 tablespoons unsalted butter, cut into cubes and chilled
- 2 large egg yolks
- ¼ cup whole milk, cold
- 2 tablespoons turbinado sugar
for the filling
- 7 cups sliced and peeled fresh peaches
- ½ cup sugar (add more sugar if your peaches aren’t very ripe)
- 1/3 cup all-purpose flour
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ cup honey whiskey
- In the bowl of a stand mixer fitted with a paddle, combine the flour, sugar and salt and mix on low speed just to combine.
- Add the butter and mix on medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute.
- In a small bowl, whisk the egg yolks with the milk. With the machine on, drizzle the egg mixture into the flour until it just starts to come together, about 30 seconds. It should be crumble at this point.
- Dump the pastry onto a floured surface and gently gather it together. Form the pastry into a 1-inch thick disk, cover with plastic wrap, and refrigerate until firm, about 60 minutes.
- Preheat oven to 350 degrees F. Grease a 8-inch square baking pan with baking spray and line with parchment paper, leaving about 3-inches on all sides.
- Cut one-third of the pastry off the dish. On a lightly floured surface, roll out the smaller piece to about 8-inches square. Transfer to a parchment lined baking sheet and refrigerate,
- Roll out the larger piece of pastry to about a 12-inches square disk. It should be about ¼” thick.
- Ease the pastry into the prepared pan, pressing it into the corners and up the side of the pan. Trim the excess pastry, leaving no overhangs. Line the pastry with pie weights (very important!). You could also use beans or rice as pie weights.
- Bake for about 30 minutes, until just pale golden and set. Remove the pie weights and the parchment paper. If the bottom of the crust looks raw or not golden brown, return to the oven for about 5-8 minutes. Transfer pan to a wire rack and let cool completely.
- Toss peaches with whiskey, sugar, flour and spices.
- Sprinkle peach mixture with 1/3 cup flour. If the mixture seems really wet, sprinkle a little more flour on them.
- Pour into pie crust and spread so that the top is even.
- Cover with the chilled piece of pastry crust, pressing it down around the edges.
- Brush top with the beaten egg and sprinkle with the turbinado sugar. Make a few slits in the top of the crust and bake for 50 minutes, until the crust is a golden brown color.
- Transfer pan to a rack and cool completely, at least three hours.
- Carefully lift the pie out using the parchment paper. Cut as desired and serve (preferably with a big scoop of vanilla ice cream!).