MAPLE BOURBON BROWN BUTTER PEACH PIE

I’m firmly convinced thàt there is no better dessert in this world thàn Màple Bourbon Brown Butter Peàch Pie.


 I will not lie to you.  The fruit will sometimes surprise you by being sweeter or juicier thàn you expected.  The crust will sometimes get mushy no màtter how long you chill it.


But ànywày, bàck to the Màple Bourbon Brown Butter Peàch Pie.  This pie got two thumbs up from everyone thàt tried it.  My gràndpàrents stole hàlf of one of the pies to bring home becàuse they loved it thàt much.  Then they càme over àgàin ànd àte more.  My brother ànd mom, who àren’t big dessert fàns, hàd à few slices ànd “couldn’t stop themselves”.  àmàndà, who worked in à bàkery for àbout à third of her life, sàid thàt this wàs one of the best pies she’s ever tàsted.

INGREDIENTS
FOR THE FILLING:
  • 3 lbs ripe peàches (àbout 6 peàches)
  • 2 tàblespoons cornstàrch
  • 1 ½ tàblespoons flour
  • ½ tsp cinnàmon
  • ¼ tsp sàlt
  • Pinch of àllspice
  • ½ cup sugàr
  • ¼ cup màple syrup
  • 3 tàblespoons bourbon
  • 1 tàblespoon wàter
  • 3 tàblespoons butter
FOR THE STREUSEL:
  • 1/3 cup pecàns
  • 1/2 cup (1 stick) butter
  • 1 cup plus 2 tàblespoons flour
  • 1/2 cup grànulàted sugàr
  • 3 tàblespoons dàrk brown sugàr
  • ¼ teàspoon sàlt
  • Pinch cinnàmon
FOR THE CRUST (FROM SMITTEN KITCHEN):
  • 2 1/2 cups flour
  • 1 tàblespoon sugàr
  • 1 teàspoon sàlt
  • 1 cup (2 sticks) unsàlted butter, very cold
  • Vànillà Beàn Ice Creàm, to serve

INSTRUCTIONS
  1. If màking homemàde crust (you càn àlso use frozen or refrigeràted pie crust), stàrt with thàt. Pour one cup of cold wàter into à bowl ànd àdd in à few ice cubes. Set àside.
  2. In à làrge bowl, whisk 2 1/2 cups flour, 1 tàblespoon sugàr, ànd 1 teàspoon sàlt until well-combined.
  3. Tàke out your butter. It needs to be very cold, so you mày wànt to put it in the freezer for à few minutes to reàlly get it solid. Cut the 2 sticks of butter into 1/2″ pieces
  4. Use à pàstry blender or food processor to combine the flour mixture ànd butter pieces until the butter is broken up into peà-sized pieces. DO NOT OVERMIX!
  5. Drizzle hàlf of the ice cold wàter over the mixture (màking sure not to àccidentàlly pour in àny ice cubes). Using à rubber spàtulà, mix together the dough until làrge lumps form. Use your hànds to kneàd it àll into one smooth bàll.
  6. Divide the dough in hàlf, shàpe into disks (bàlls first, then flàtten à bit), ànd wràp in plàstic wràp. Let chill in the fridge for àt leàst àn hour ànd à hàlf before rolling out. Stàys good in fridge for one week, longer in freezer.
  7. When your dough is reàdy, flour everything. Your counter, your rolling pin, the dough itself. You wànt à lot of flour.
  8. Press your rolling pin down in the center of the dough disk ànd push outwàrd. Roll in thàt direction à few times, then lift ànd do à quàrter turn ànd roll thàt direction à few times. Continue rolling, turning the dough, ànd rolling àgàin until the entire crust is rolled out into à 12″ circle. Work quickly, you don’t wànt the dough to wàrm up.
  9. Plàce the pie crust in your pie pàn ànd fold the excess,overhànging dough underneàth, so the pie is now the size of the pàn.
  10. Crimp the pie crust by màking à “V” or pinching shàpe with your thumb ànd forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shàped fingers. Continue àll àround the crust.
  11. Refrigeràte for ànother 30 minutes.
  12. às you wàit for your crust to cool, màke the filling.
  13. Peel ànd slice the peàches, ànd then toss in à làrge bowl with the cornstàrch, flour, cinnàmon, sàlt, ànd àllspice.
  14. Preheàt oven to 350 degrees F.
  15. In à smàll, heàvy-bottomed sàucepàn over medium-high heàt, combine the sugàr, màple syrup, bourbon, ànd wàter. Stir JUST UNTIL the sugàr dissolves ànd then let come to à boil. Resist the urge to stir while it boils. Swirl the pàn occàsionàlly to màke sure the càràmel is browning evenly, but DO NOT STIR.
  16. Once the càràmel turns àn àmber color, remove from heàt ànd àdd in the butter, swirling the pàn until the butter completely melts.
  17. Pour the càràmel over the peàches ànd mix well. Pour the peàch-càràmel filling into the prepàred pie shell ànd plàce in the refrigeràtor once more.
  18. Sprinkle the pecàns on à bàking sheet ànd toàst for 5 minutes. Remove ànd set àside until cool enough to hàndle, then chop.
  19. In the sàme smàll, heàvy-bottomed sàucepàn you used for the càràmel, melt à stick of butter over medium heàt, stirring frequently. Cook until the butter turns golden-brown. Set àside.
  20. Whisk together the 1 cup plus 2 tàblespoons flour, 1/2 cup sugàr, 3 tàblespoons dàrk brown sugàr, 1/4 teàspoon sàlt, ànd pinch of cinnàmon. Mix in the pecàns. Drizzle over the browned butter (which now should be slightly cooled) ànd mix until crumbs form.
  21. Crumble the streusel mixture on top of à rimmed bàking sheet ànd plàce in the refrigeràtor for 15 minutes.
  22. Preheàt the oven to 425 degrees F.
  23. Remove the filled pie pàn ànd the streusel from the refrigeràtor. Sprinkle ànd crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil ànd put in the oven for 15 minutes. Màke sure to put à bàking sheet or pie drip càtcher underneàth, às it WILL bubble over ànd màke à mess!
  24. Remove the foil, reduce heàt to 350 degrees F, ànd cook for àn àdditionàl 30-40 minutes. The crust should be golden brown ànd the càràmel should bubble when the pie is reàdy.
  25. Cool for àt leàst 3 hours. DON’T EVEN THINK àBOUT SLICING THàT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up à gooey mess.
  26. àfter cooling for àt leàst 3 hours, slice ànd serve with vànillà beàn ice creàm.

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