Bourbon-scented peach pie

 

Makes 10 servings

Pastry

• 1¼ cups whole-wheat flour
• ¾ cup all-purpose flour
• ¾ teaspoon salt
• ¾ cup chilled unsalted butter, cut into pats
• 7 tablespoons cold water

Filling

• 2½ pounds fresh peaches
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 4 teaspoons quick tapioca
• ½ teaspoon cardamom
• 3 teaspoons bourbon
• 1 teaspoon grated lemon rind

Prepare pastry

1. Combine whole-wheat and all-purpose flours, salt and butter in food processor ; whirl for about 40 econds until texture of coarse meal.
2. Add water ; whirl just until mixture begins to mass together.
3. Divide pastry, making one portion slightly larger than the other ; wrap each in plastic wrap and chill at least 1 hour until firm.

Prepare filling

1. Bring large pot of water to boiling ; add peaches and blanch 30 seconds.
2. Drain in colander ; when cool enough to handle, peel.
3. Pit and cut into wedges ; place in large bowl. (You should have about 6 cups.)
4. Add granulated and brown sugars, tapioca, cardamom, bourbon and lemon rind ; stir to combine and let stand 15 minutes.
5. Preheat oven to 375F.

Prepare the pie

1. Roll out larger portion of pastry on floured surface to 14-inch circle ; fit into 9-inch pie plate.
2. Scrape filling into prepared shell ; place on foil-lined baking sheet.
3. Roll out top crust on floured surface to 12-inch circle ; place on top of pie.
4. Fold overhang under ; pinch to form stand-up edge ; crimp to make decorative pattern.
5. Cut slits in top crust for steam to escape ; tent with aluminium foil.
6. Bake in preheated oven for 1 hour ; remove foil tent.
7. Bake another 15 minutes until filling is bubbly and crust is golden ; cool to room temperature and serve.

BON APPÉTIT