- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup shortening (organic if possible)
- 1 ½ sticks unsalted butter, cold and cubed
- 4–6 tablespoons very cold water
- 1 cup granulated sugar
- ¼ cup water
- 1 stick unsalted butter
- ½ cup heavy cream
- ½ teaspoon flaky sea salt
- 8 cups peaches, sliced ¼ inch thick
- 2 tablespoons cornstarch (a bit more if using frozen peaches)
- Juice of 1 lemon
- 2 tablespoons bourbon
- Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work into the flour mixture with fingers or a pastry cutter. Once only small pieces of the shortening and butter remain, add water slowly, working until a workable but not wet dough is formed. This may also be done in a food processor. Divide the dough into two equal pieces, wrap each with plastic and refrigerate at least 2 hours and up to overnight.
- While the dough chills, make the caramel. In a small saucepot, stir together the sugar, water, and butter over medium high heat until melted. Stop stirring and cook until the caramel turns a deep amber color. This will take several minutes but turns quickly toward the end of the process so do not walk away.
- Remove the pan from the heat and add the cream. Stir it in, placing back over the heat if necessary until a smooth caramel forms. Pour into a bowl and stir in the sea salt. Allow to cool to room temperature.
- Once the crust has chilled, remove one piece from the refrigerator and roll it on a floured surface so it is large enough to cover your pie pan with overhang. It should be roughly ¼ inch thick. Fit it into the pie pan, return to the refrigerator, and roll out the other half so it is about the same size and thickness. Return it to the refrigerator as well.
- Preheat oven to 375 degrees F. Make the filling, stir together the peaches, cornstarch, lemon juice, bourbon, and about 1/3 cup of the caramel. It’s okay to use a little extra 😉
- Remove the pie crust from the refrigerator and pour the filling into the pan. Top with the other piece of crust and crimp the edges however you wish. Cut a few slits on the top of the pie. Drizzle with caramel so the entire top is covered. Sprinkle with sugar.
- Place the pie pan on a foil lined baking sheet (this is so important to catch drips) and bake for 1 hour to 1 hour 15 minutes, checking a couple times to ensure the crust is browning evenly. Tent with foil if necessary to prevent the crust from burning. Pie is done when the crust is golden brown and the filling is bubbling. Cool at least 2 hours before serving.
- Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in a 350 degree F oven for about 30 minutes.
Caramel adapted from Four and Twenty Blackbirds
Additional chilling time is necessary
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes