It’s been like forever since I last had some time to step into the kitchen and get creative so I decided to make the most of what limited time I had to whip together two boozy delights – A Bourbon Pumpkin Pie and Peach Whiskey Pie. Oh yea, you hear that right, we went gangbusters on the liquor cabinet!
Why Pumpkin? Isn’t Thanksgiving Over?
Yes and yes. I had originally planned on making SEVERAL pumpkin pies throughout the month of November and ultimately ended up making not a single one. I blame it on long work days but really I think it was just procrastination coupled with being easily distracted with everything else under the sun.
Anyways, the holidays are over and life (and my midsection…) as we knew it is slowly shrinking back into place, so this was the opportune time to jump back into the saddle to whip together a bit of fruity boozy delight.
Bourbon Pumpkin Pie
Tell me this. What fun is it to make a ‘Plain Jane Pumpkin Pie?’ No offense to ‘Jane’, but plain ANYTHING is just boring, dull and unbecoming of a true blue baker. Am I right or am I right? Sure, there are times when throwing together some basic cherry and apple pies are warranted, but today wasn’t one of those days!
I don’t know what it is, but I’m always looking for ideas which bring together both hard alcohol and tasty pie dishes, and if you search long and hard enough you’re bound to find something for just about every pie recipe out there.
Turns out Gimme Some Oven had just what I was looking for.
I’ll tell you what….I never realized Pumpkin Pie was so easy. Granted, I didn’t start from raw pumpkins like I wanted (one day I’ll tackle this…), but still, it was a relatively straightforward process. I didn’t make the Bourbon-infused whipped cream, but with 2 tablespoons of the good stuff, this Pumpkin Bourbon Pie had more than enough to wake up the taste senses and taste buds.
Want the recipe? Find The Bourbon Pumpkin Pie here on Gimme Some Oven.
Peach Whiskey Pie
Now I know what you’re thinking. I made a Pumpkin Bourbon Pie, but are you saying you ALSO made a Peach Whiskey Pie the same day? You got it!
I like Pumpkin Pie, but I like fruit pies much MUCH better and I had a taste for peach at the end of my tongue that HAD to be addressed. But a plain jane Peach Pie? Ya’ll should know me better than that. I had a little Bourbon left over from the Pumpkin Pie but I also had a few Whiskey minis wavin’ at me from the liquor cabinet. Peaches? Whiskey? Pie? There had to be a recipe out there for that right?
For this particular pie recipe I went to my personal ‘pie library’ and found, again, another relatively simple but far from plain peach pie recipe. Not only did it have Whiskey in it but a generous amount of honey, which I have never used in a pie recipe before. That was all the ‘arm twisting’ I needed to tackle this one at haste!
Here are the ingredients and preparation instructions for the Whiskey Peach Pie.
- 1 recipe any double crust pie dough
- 5 to 6 large ripe peaches or about 2lbs frozen peaches
- 1/2 cup floral-tasting honey
- 1/4 cup sugar
- juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- 2 to 3 tablespoons rye whiskey
- 1/8 teaspooon ground nutmeg
- pinch of salt
- 5 to 6 tablespoons flour (depends on how juicy the peaches are)
- 2 tablespoons chilled unsalted butter, cut into small pieces
- Egg white wash (1 egg white beaten with 1 teaspoon water)
- Demerara sugar, for sprinkling
- Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9 to 10 inch pie plate. Tuck the crust into the plate and trim the edges. Refrigerate the crust while you prepare the next steps of the recipe.
- You can use fresh peaches but I prefer frozen (much quicker to prepare and according to many sources they’re even fresher than fresh peaches. I know right?). Put the peaches into a medium bowl. Add the honey, sugar, lemon juice, whiskey, nutmeg, and salt. Taste and adjust the flavors as needed. Gently stir in the flour and set the filling aside.
- Roll out the top crust and retrieve the bottom crust from the refrigerator. Brush the bottom crust with beaten egg or egg white mixed with water before adding the filling. What this does is as the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection, helping the bottom crust to cook better and not be soggy.
- Using a slotted spoon, put the peaches into the bottom crust. Pour in the juice, stopping about a 1/2 inch below the rim. Dot the filling with the butter, drape the top crust over it, trim the edges, and crimp or flute them.
- Preheat the oven to 425 degrees F and chill the pie while you wait for the over to heat up.
- Right before baking, cut generous steam vents, brush the crust with egg white wash, and sprinkle it with demera sugar.
- Bake the pie in the middle of the oven for 15 to 20 minutes, or until the curst looks dry, blistered, and blond. Reduce the heat to 375 degrees F and bake for at least 35 to 45 minutes more, rotating the pie front to back about halfway through to ensure even baking, until the crust is deeply golden and the juices are thickened and bubble slowly through the vents.
- Cool the pie completely before serving, at least a few hours. Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.
[Find this recipe and more in Pie School: Lessons in Fruit, Flour & Butter, By Kate Lebo]