From Orchard to Oven
I always make a lattice top for a peach pie. If not, it might get mistaken for apple or gooseberry. When you see the juicy, sweet fruit poking through the lattice, you know you’re in for a summertime treat.
Typically, a peach pie is flavored with a bit of nutmeg and cinnamon. But this much-touted recipe from cookbook writer and pastry chef Zoe Francois (zoebakes.com) gets its kick from a 1/4 cup of booze!
A Pie in the Baking
Sarah Carey, who ran Martha Stewart’s test kitchen called this peach pie “one of the best pies I’ve ever made!”
The Kitchen Trial
In the interest of full disclosure, I have not made this pie, but Cyndy did and she also took the photos. So I quizzed my “Home Kitchen Researcher:” The first time she made the pie I asked:
Me: Did the bourbon overwhelm the taste?
Cyndy: The pie had a deep, rich flavor, but it didn’t have a detectable bourbon taste at all.
Me: Hmm. . . you did put the bourbon in the pie? (Just kidding. Couldn’t resist a little kitchen humor). Did you make any changes in the recipe?
Cyndy: I distinctly remember putting the bourbon in the pie. I followed the recipe exactly, except for using brown sugar instead of raw.
Me: How did it compare with other peach pies you’ve made?
Cyndy: It was better than any peach pie I’ve made. No runny juices or soggy crust. Good flavor without being too sweet. And it sliced perfectly clean. You could pick up a piece by hand and eat it.
Me: Would you make it again?
Cyndy: This was a really, really good pie! Definitely, a keeper! And Joe agreed.
Testing Notes from Cyndy: “I used a Pillsbury roll out pie crust for the bottom and lattice. I marinated the peaches, sugar, whiskey, and salt for longer than the 30 minutes called for—closer to an hour.
“When thickening the juice and cornstarch, be sure to use a whisk rather than a spoon to avoid lumping. I used brow sugar rather than raw, but white would work, too.”