peach pie Archives - Good Food St. Louis

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!

America’s Test Kitchen ranked PIllsbury’s roll out crust their favorite store-bought dough. We agree.

A Pie in the Baking

Easy ingredients

Sarah Carey, who ran Martha Stewart’s test kitchen called this peach pie “one of the best pies I’ve ever made!”

Lattice eat pie!

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.”

Make Something Peachy

Each summer I hope that someone passing through Campbell, Missouri, or heading over to Eckert’s, or Peach Tree Farm (Columbia) will bring me peaches from those wonderful orchards. No luck this year. I’ve been getting them from Kirkwood Farmers’ Market.

The supply is slowing down, so if you’re a peach cobbler enthusiast—as I am—it’s time to cook up the final fresh cobblers of the season. (I could freeze some, but my freezer is already running at capacity.)

When I think of Peach Cobbler, this is the dessert I imagine scooping onto my plate after a late evening cookout.

On the Other Hand . . .

I wonder. . . should I make my tried and true Peach Blueberry Cobbler or a Peach Pie, the one with the lattice work and jigger of bourbon? Hmm. . . maybe both.

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 gets its kick from a 1/4 cup of booze!. Sarah Carey, who runs Martha Stewart’s test kitchen, called it “one of the best pies I’ve ever made!”