All American Apple-Peach-Bourbon Pie

All American Apple-Peach-Bourbon Pie

So, I made up this recipe because I thought about what to make for a 4th of July BBQ.  I wanted to make something "American" and apple pie came to mind immediately; however, it is summer time and peaches are in season... so peach pie!  But then I got to thinking, why not both?  Then, I got to really thinking, and I thought... ohhh... bourbon.  Kentucky sweet bourbon that is oh so American... So after a little research I found I was the only one really doing this combo.  I've combined what I know about pies, from a couple other peach-bourbon pies I saw, and this is the result.  Hopefully it is as delicious as it looks and smells... Here we go!

Ingredients:

Apples (5 apples - I used a mix of pink lady 3 and granny smith 2)

Peaches (4 peaches - I used white peaches)

Brown sugar 1/4 cup or so

White sugar (1/4-1/2 cup) to taste

Lemon juice 4 tablespoons

Cinnamon 

Nutmeg

White Ginger

3 tablespoons Earth Balance or Butter

Bourbon (I used Bulleit Kentucky Bourbon 50 ml.)

3 teaspoons cornstarch

Pillsbury Pie Crust

1 egg yolk

2 teaspoons water

Directions:

Preheat the oven to 425.

Core and Peel all of the apples and peaches, slice into relatively small to medium slices.  Reserve 1 apple for later- set aside.  I separated the apples from the peaches, as the peaches were slightly ripe, and I didn't want to break them down anymore.  So I kind of split the spices and sugar, etc. into the two mixes.  Once the sliced peaches and apples are in their bowls, add the lemon juice, then toss.  Then, sprinkle however much cinnamon, nutmeg and white ginger you desire.  I gave them a shake, then mixed it and gave another shake (of the spice jar).  I like adding white ginger because I feel it gives it a bit of a bite and makes the flavors pop.  Once the spices are there, add the white and brown sugars.  Again, I usually do this to feel.  If it looks like you want more, go for it, if not, then limit it.  You can't really go wrong with sugar and pie.  Once that is coated, add the bourbon, then mix well.  I added a couple pinches more of each sugar for good measure.  

Next, unroll 1 of your pie dough crusts.  OK, OK, so I am cheating.  I bought the darn things.  But 1) it saves a LOT of time and effort, 2) they are perfectly formed for easiness and 3) they taste pretty darn good and are dairy free.  Enough said.  Moving on!

As the apples were firmer than the peaches, I started with them first.  I added the apples and their yummy juices to a medium-high to high skillet and let them soften (about 3-5 min).  I then added the peaches to the pan and tossed them together.  I added about 1 teaspoon of earth balance and then stirred.  I put the heat up to hight to burn off some of the liquid and help everything merge.

After the apple-peach mix was soften and warmly delicious (I could just eat that, frankly), I separated the fruit from the liquid mix.  For ease, I poured the juices into a big liquid measuring cup.  I then added 1 teaspoon of corn starch to the apple-peach mix and tossed together gently.  I then added 2 teaspoons of cornstarch to the liquid mix and whisked it together.  

Then I placed the warm fruit mix into the pie shell.  Then I added the remaining apple that wasn't part of the mix to the top this gave it a bit more volume and will help with the structure of the crust.  I then poured that bourbon sugar mix into the shell.  I didn't use all of it, as I didn't want the pie to get soggy.  Just enough-- hopefully-- for flavor and goodness.  I then took 2 tablespoons of earth balance and cut into cubes and dotted the top.  

Roll out the top dough and pinch the two together.  I used a fork to put the steam vents in.

I then whisked the 1 egg yolk and about 2 teaspoons of water to form an egg wash.  Brush the egg wash on the crust.

Bake at 425 for 15 minutes to help cure the crust.  Then back it down to about 345-350 for another 20-25 min.  Take it out when the crust looks done.  You can look at the bottom of the crust to see if it is done, (if it isn't mushy and white looking) if you have a glass pie plate.  

Place on cooling rack and allow to cool for about 2-3 hours before serving.  Enjoy! More pics to follow!

Update:  This pie was a fantastic hit.  Great reviews and not a crumb left!