It's hard to ignore peaches during the summer. They, and their stone fruit siblings—plums, nectarines, apricots, and all of the strange, albeit delicious, hybrids—practically take over the produce section at the grocery store. Am I complaining? No. But what are people doing with all this stone fruit? And do they really know the difference between the 12 varieties of peaches staring back at you?
I barely know the difference, but I can tell you doughnut peaches—those flat little guys that resemble hole-less doughnuts—tend to be a little sweeter than other peach varities. As for what to do with them, that one is easy. Pie!
There are few ingredients that go as well together as peaches, almonds and bourbon. And few desserts are better for those long, winding-down summer days than a peach pie.
For the Pie Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 8 ounces butter, very cold
- 3 ounces lard, very cold
- 1/3 cup water, very cold
FOR THE Pie Filling
- 6 cups doughnut peaches, sliced (5-6 large peaches)
- 3/4 cup brown sugar
- 1/2 cup flour
1/4 cup almond flour (or finely ground almonds)
- 2 tablespoons bourbon
- 1 teaspoon lemon juice
- 1/2 cup sliced almonds
- 1/4 cup sugar
FOR THE PIE DOUGH
- Mix the flour and salt together in a large bowl. Chop the cold butter and lard into 1/2 inch chunks and add it to the flour mixture.
- Using your hands, begin to pinch the chunks of butter and lard between your fingers to break the pieces into smaller chunks. The mixture should resemble a coarse cornmeal. Working quickly will keep the butter and lard from warming up. (For an easy food processor method: Mix the flour and salt togther, then add the butter and lard chunks and pulse a few times until the mixture resembles a coarse cornmeal.)
- Add the water and knead the mixture until it comes together and holds its shape. (Food processor method: Add the water and pulse just until a dough forms.)
- Remove the dough to a lightly floured surface and knead a few times. Flatten the dough into a disk and wrap in parchment paper. Chill in the refrigerator for at least two hours, or until the dough is firm enough to work with. Store in the freezer if you plan to use it after four days.
- Cut the disk in half, placing half back in the fridge while you work with the other half. Roll out the dough on a lightly floured surface, moving the dough often to keep it from sticking, just before baking. Roll the dough out to about 1/4" thickness, and large enough to fit the bottom and sides of a pie dish. Place back in the refrigerator and roll out the other disk for the top of the pie. Store in the fridge until ready for filling and baking.
FOR THE PIE Filling
- Preheat the oven to 375°F.
- Mix the peaches, sugar, flour, almond flour, bourbon, and lemon juice together in a bowl. Set aside
- Place the bottom disk of dough into a pie dish.
- Pour the filling into the crust. Set aside
- Cut the second dough disk into 8 even strips. Lay every other strip parallel on top of the pie, equidistantly spaced apart. Fold very other strip back halfway. Lay one long strip perpendicular to the other four strips in the center of the pie (it should lay on top of two of the strips but not touch the two folded strips). Lay the two folded strips down over the perpendicular strip. Fold back the other two strips back almost half way. Lay a shorter strip down perpendicular to the folded strips (this should lay on top of the two strips that were previously folded back). Return the two folded strips back. Repeat these steps on the other side to create a lattice-topped pie. Crimp the strips down to the base of the pie and cut off the excess dough. Sprinkle sliced almonds on top of the pie and sprinkle with sugar.
- Bake for 50 to 55 minutes until the crust is golden brown and the filling is bubbly.