MAPLE BOURBON BROWN BUTTER PEACH PIE

Maple Bourbon Brown Butter Peach Pie- probably the most delicious dessert to ever grace the face of the earth. I want this pie, now, forever, & always.

MAPLE BOURBON BROWN BUTTER PEACH PIE

INGREDIENTS
FOR THE FILLING:
  1. 3 lbs ripe peaches (about 6 peaches)
  2. 2 tablespoons cornstarch
  3. 1 ½ tablespoons flour
  4. ½ tsp cinnamon
  5. ¼ tsp salt
  6. Pinch of allspice
  7. ½ cup sugar
  8. ¼ cup maple syrup
  9. 3 tablespoons bourbon
  10. 1 tablespoon water
  11. 3 tablespoons butter

FOR THE STREUSEL:
  1. 1/3 cup pecans
  2. 1/2 cup (1 stick) butter
  3. 1 cup plus 2 tablespoons flour
  4. 1/2 cup granulated sugar
  5. 3 tablespoons dark brown sugar
  6. ¼ teaspoon salt
  7. Pinch cinnamon

FOR THE CRUST (FROM SMITTEN KITCHEN):
  1. 2 1/2 cups flour
  2. 1 tablespoon sugar
  3. 1 teaspoon salt
  4. 1 cup (2 sticks) unsalted butter, very cold
  5. Vanilla Bean Ice Cream, to serve

INSTRUCTIONS
  • If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.
  • In a large bowl, whisk 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.
  • Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into 1/2″ pieces
  • Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!
  • Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.
  • Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.
  • When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.
  • Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12″ circle. Work quickly, you don’t want the dough to warm up.
  • Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.
  • Crimp the pie crust by making a “V” or pinching shape with your thumb and 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-shaped fingers. Continue all around the crust.
  • Refrigerate for another 30 minutes.
  • As you wait for your crust to cool, make the filling.
  • Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.