Tequila Peach Pie
Tequila Peach Pie
When you can't figure out anything else to do with your tequila...
For the dough:
1 1/2 cups all-purpose flour
1 stick of cold butter
1 Tbsp cornstarch (which I've left out before, and didn't notice)
a dash of sea salt
1 tsp vinegar
1 Tbsp of cold water
For the tequila peach filling:
2 Tbsp tequila (or more, to taste)
1 Tbsp lime juice
2 large peaches
2 Tbsp sugar (or more, to taste)
1 Tbsp heavy cream (optional)
Combine the flour, cornstarch and salt in a food processor. Pulse to combine. Cut the cold butter into rough 1/2” cubes. Scatter on top of the flour and pulse just a couple of times to evenly disperse the butter.
In a small bowl, stir together the egg, vinegar and water. While streaming the liquids in pulse the machine. The dough will appear very crumbly. Once the liquid has been incorporated squeeze the mixture in your hands and if it holds together you are set. If not, sprinkle with a few more drops of water and pulse a couple more times.
Dump out the dough and form into a rough disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Combine the tequila, lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin. In a medium bowl add the peaches and the juice/cornstarch mixture. Using your hands, toss to combine.
Pre-heat the oven to 385. You want to start with a nice hot oven to make sure your butter in the dough quickly comes to a boil, creating steam that puffs up the dough – this is the magic of flakes. Hot oven plus cold butter equals beautiful flakes.
Once the dough has chilled, roll out to your desired size, about 1/4" thick. Don’t worry about being neat, in my opinion pies are best when they are rustic and rough. Place the dough on a parchment lined sheet tray so you don’t have to awkwardly transfer the galette once assembled.
Arrange the peaches or simply dump them in the center of your dough. Leave 1 1/2" surrounding the peaches and fold this up on top of them, pleating as you fold so that it securely encases the fruit.
Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Scatter the zest on top of that. Chill in the freezer for 15 minutes before baking.
Bake for 45 minutes to 1 hour. If the crust starts to color too quickly before the juices have begun to boil, simply turn the oven down to 350. You will be able to tell your pie is done with the crust is a deep golden color and the juices have bubbled and look thicker than boiling water and more like bubbling jam.
Remove from the oven and let sit for at least two hours before enjoying.
This pie is a little on the tart side, but I tend not to like peach pie that's too sweet. If you want it sweeter, just increase the amount of sugar when you make the filling.