Bourbon butter 1kg peach pie

What do you do if you find yourself with a glut of peaches?

This peach pie has a flaky pie crust and is filled with one kg of sweet peaches and a rich, bourbon butter syrup and finished with a crumbly topping.

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Crumble topping


1.Process 1 cup of the flour, the icing sugar and salt to combine. Add butter; pulse until crumbly (you need to see small pieces of butter). Sprinkle with remaining flour; pulse a few more times. Transfer mixture to a large bowl. Sprinkle with the water; mix with a metal spatula or butter knife until dough comes together. Shape into a disc; wrap in plastic wrap. Refrigerate for 2 hours.
2.Roll out dough on a lightly floured surface until large enough to line a 4cm deep, 24cm (inside top measurement) metal pie pan (see tips). Line pan with pastry; trim edge. Crimp edge decoratively. Refrigerate for at least 30 minutes.
3.Stir cornflour and 2 tablespoons of the bourbon in a large bowl until smooth. Add peaches; toss to coat.
4.Place remaining bourbon in a deep medium saucepan. Heat over medium heat, without boiling, until shimmering. Carefully ignite bourbon; simmer for 5 minutes to burn off most of the alcohol. Add caster sugar and maple syrup; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 15 minutes or until the syrup reaches 160°C/325°F on a sugar thermometer. Remove from heat; add extra butter and swirl pan to combine. Pour half the toffee mixture over the peach mixture; mix well. Spoon mixture into pastry case; refrigerate for 15 minutes.
5.Meanwhile, preheat oven to 200°C/400°F. Place a foil-lined oven tray in the oven to heat.
6.Make crumble topping; Combine flour, caster sugar and cinnamon in a medium bowl. Rub in butter until large clumps form; stir in demerara sugar and pecans. Spread evenly on peach filling to cover.
7.Place pie pan on heated tray (if using a pan with a rim, cover the pastry edge with foil to prevent overbrowning). Bake for 15 minutes. Reduce oven to 180°C/350°F; bake for a further 50 minutes or until pastry is golden brown and toffee is bubbling around the edge. Leave in pan for at least 45 minutes until completely cool.
8.Add cream to remaining bourbon toffee mixture in pan. Stir over low heat until smooth and combined. Bring to a simmer; simmer for 3 minutes or until sauce has thickened slightly. Cool.
9.Serve pie with sauce.

You will need about 8 peaches for this recipe. Use firm but ripe peaches; they will hold their shape better and release less juice during cooking, resulting in a crisp pastry base. This method of making the pastry makes it flakier than adding the flour all at once. Rest the pastry well to prevent it from shrinking. Using a metal or enameled metal pie pan will give a crisp pastry without the need for blind-baking.

serving suggestion Serve with ice-cream or thick cream.


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