After returning from the farmers’ market with an ambitious number of peaches, I knew that I’d have to get creative with my bounty. Peach jam, grilled peaches atop vanilla ice cream, and, most recently, bourbon brown sugar peach pie… it was the summer fruit version of Bubba Gumps ‘round here, without the slightest complaint. While delicious all around, the peach pie results in particular were exactly as one would hope from a late-summer pie. The crust, flaky in the most satisfying way, the insides, packed with the most outrageous flavour. If there’s one last way to commemorate a beautiful summer, take it from me and let this recipe be it.
In a medium bowl, stir together flour, sugar, and salt. Add the butter and, using a fork or pastry cutter, cut the butter into the flour mixture until pea-sized pieces of butter remain (note: a few larger pieces are totally fine - make sure you don't over mix the dough. The butter chunks give you the flakey delicious bits.)
In a small bowl, mix together the cold water and ice. Gradually add the ice water into your flour mixture, 1 tbsp. at a time, blending with your hands until the dough just comes together. If there are some dry bits remaining, add a few drops of water and mix them into your dough ball.
Divide the dough into two equal portions. Shape your first half into a round disc, and the second half into a rectangular disc. Wrap both tightly in plastic and refrigerate for an hour.
Once chilled, sprinkle your work surface generously with flour. Grab the circular disk and roll it out until it's 1/4" thick, and 11-12" in diameter (place your pie pan on top to make sure the dough is large enough).
Move the dough into the pie plate by folding it into quarters, then placing it onto the pie pan and unfolding it. Press firmly into bottom and sides and trim edges using kitchen shears, leaving 1/4" lip. Cover gently with plastic wrap and place in fridge.
Remove rectangular half of dough from fridge and roll it out, on a flour lined surface, until it's 1/4" thick and 10"x15" in size. Cut dough lengthwise into 1/2" strips using a sharp knife. Place strips on baking sheet, cover with plastic wrap, and place back in fridge while you make your filling.
FOR THE FILLING
Mix together the peach chunks, cornstarch, brown sugar, bourbon, and a generous pinch of kosher salt until well combined. Pour into your pie shell, spreading evenly across the base. The secret to a beautiful lattice is to make sure your filling is as flat and even as possible.