The Fearless Baker: Bourbon-Rosemary Peach Pie

Happy first birthday to Food52 Baking Club! This month, all my Baking Club posts will be throwbacks, and to start us off, I’m finally posting about that amazing peach pie I made for Pi Day several weeks ago now.

The recipe came from last month’s book, The Fearless Baker and I’ll say straight off the bat, the all-buttah pie dough was a knock out. Best pastry ever! I chucked all the ingredients in the food processor (flour, salt, butter, water) and then portioned it in half and refrigerated it as recommended. Then I rolled out the bottom half and popped it in the fridge until it was ready for filling and attempted a fake lattice for the top. I used a simple egg and water and salt egg wash on top and I was just so impressed with the recipe. It’s a bit dark around the edges but I wouldn’t change a thing.

The pie filling on the other hand, I’m not really too sure how to write about. I followed the directions to the letter and it still ended up liquidy. Fabulous tasting, but liquidy all the same. In it was peaches, bourbon, rosemary, brown sugar, butter, salt and cornflour, and the oddest thing is how much bourbon you start out with for what you end up with – you basically cook it down to a syrup, letting it reduce like crazy, but I think it sort of lost the bourbon taste in the process. And I didn’t really get smacked with a rosemary taste either, so overall the pie I wanted, I didn’t really get. I kinda think if I were to make it again I’d just use the amount the recipe wanted to end up with at the end rather than a whole cup of bourbon. And more rosemary, I can’t seem to get enough of it lately.

Of course we served it warm with ice cream – is there any other way to eat peach pie?!!

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