Baking Classics: Crowning Jewel Bourbon-Pecan Peach Pie

Crowning Jewel Bourbon-Pecan Peach Pie By Rebecca Gordon TV Cooking Personality Buttermilk Lipstick Editor-in-Chief Pastry Chef Writer Southern Hostess Food Stylist Tailgating Expert Author Sports Entertaining Cooking Lessons Tide & Tigers Today Tailgate Host WBRC Fox 6 How To Make Peach PieBaking Classics

The Pie Safe

Peach Pie

Summer’s monarch always reigns. A halo of braided pastry shines when paired with the warm glow of the South’s finest summer riches. Crowning Jewel Bourbon-Pecan Peach Pie highlights the coveted fuzzy fruit while taking what’s sure to come by the hand. As the seasons begin to change, our tastes long to waltz with something more refined. Bid a fond farewell to the ruby & sapphire berries of summer & welcome the crisp, toasty warmth of nuts & spices. The crowning jewel of this sumptuous stunner can be found around the edge of the plate. Braided pastry dough & peach leaves offer regal, effortless style for a beautiful presentation. Follow my tips & advice to bake a lovely end-of-summer homemade pie that celebrates the past as well as what lies ahead. 

Bourbon-Pecan Peach Pie By Rebecca Gordon Buttermilk Lipstick Birmingham Alabama TV Cooking Personality Editor-in-Chief Pastry Chef Food Stylist Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons Original Recipes & Food Crafts Party Ideas Game Day Tailgating Food How To make Pie Crust

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCrowning Jewel Bourbon-Pecan Peach Pie
makes 8 servings

1 recipe Buttermilk-Cornmeal Pastry Dough
Cinnamon-Pecan Streusel 
3/4 cup brown sugar
1/4 cup cornstarch
1/4 tsp kosher salt
2 3/4 lbs peeled, pitted & sliced fresh peaches {about 6 large}
2 Tbsp bourbon

Prepare the Buttermilk-Cornmeal Pastry Dough according to the Crowning Jewel Pie Crust instructions. Reduce the oven temperature to 375 degrees. Prepare the Cinnamon-Pecan Streusel. Set aside. Whisk together the brown sugar, the cornstarch & the salt in a large bowl. Toss the peaches {about 6 cups} into the sugar mixture, stirring until evenly coated. Add the bourbon, stirring to coat the fruit. Spoon into the partially baked pie crust. Sprinkle with the Cinnamon-Pecan Streusel. Be certain the pie is still on the foil-lined half sheet pan for baking.

Bake on the middle oven rack 1 hour & 15 minutes to 1 hour & 25 minutes or until the fruit is bubbling throughout. Place a piece of foil loosely over the entire pie after 25 minutes to prevent over browning as the pie bakes. Cool 4 hours. Slice into wedges. 
 How To Make A Crowning Jewel Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Author Food Stylist Writer Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Birmingham Alabama WBRC Fox 6 Cooking Lessons How To Make A Peach Pie

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes about 9 braided dough strips, 1 {10-inch} pie crust & 16 peach leaves

Crowning Jewel Pie Crust 

 Braided pastry dough creates a beautiful crust edge. Peach leaves cut from the pastry cover the spots where the twists meet. A few baking temperature & time adjustments to the original recipe yields a stellar result.

2 1/4 cups ap flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering two portions with plastic wrap.

The Braids & The Peach Leaves

Place one portion of dough between two sheets of plastic wrap. Roll the dough to a 1/8-inch thickness into a 8 x 12-inch rectangle. Remove the top piece of plastic & trim the edges using a pastry wheel to a 7 x 11-inch rectangle. Cut the dough into 1/4-inch strips. Place three strips of dough on the work surface & twist together to resemble a braid. Repeat with the remaining dough. Cover with plastic wrap. Roll the dough scraps to an 1/8-inch thickness. Cut 16 thin, freeform leaf shapes using a paring knife from the dough. Score the center to add texture to the shapes then make tiny impressions to the outer edges. Cover with plastic wrap.

The Bottom Crust Pastry

Roll the remaining two dough discs to a 1/4-inch thickness into a 12-inch circle between plastic wrap. Remove the top piece of plastic wrap & invert into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & lightly press it outwards onto the lip edge. Trim the dough around the edges using kitchen shears. Secure a few pieces of the dough underneath the lip of the pie plate.

Whisk together the egg & the 1 Tbsp buttermilk; brush the egg wash around the circumference of the dough on the lip of the plate. Position four braided pieces of dough around the edges, trimming as needed. Press the braids lightly to adhere. Attach the peach leaf shapes where the braids meet using the egg wash. Chill 1 hour.

Preheat the oven to 400 degrees. Place the unbaked crust on a foil-lined half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 10 minutes. Remove the pie weights or dried beans. Brush the crust all over with some of the remaining egg wash. Bake an additional 3 minutes. Cool 10 minutes before filling & baking further according to recipe instructions.

Cinnamon-Pecan Streusel. Bourbon-Pecan Peach Pie By Rebecca Gordon buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Food Stylist Author Tailgating Expert Southern Hostess How To Make A Braided Pie Crust How To Make Peach Pie Cooking Lessons Original Recipes & Food Crafts Game Day Entertaining rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCinnamon-Pecan Streusel
makes enough to top 1 {10-inch} pie

1/2 cup ap flour
1/2 cup dark brown sugar
1/2 cup chopped pecans
1/4 tsp ground cinnamon
1/4 cup melted butter

Toss together the flour, the sugar, the pecans & the cinnamon in a small bowl. Drizzle with the butter & blend with a fork until crumbly in texture. Chill 20 minutes. Use as directed.  

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Peel Pit Slice Peaches By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Author Southern Hostess Food Stylist Writer Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Slab PieHow To Make A Beautiful Peach-Pecan Pie

 Juicy, ripe peaches baked in a homemade pie compliments any barbecue social.
This beauty queen deserves top billing so put your skills to the test.

From a crisp bottom pastry to a handsome twisted border, I’ll guide you.
Follow these valuable tips & get ready to make your best ever peach-pecan pie. 

Bourbon-Pecan Peach Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Writer Editor-in-Chief Southern Hostess Author Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons Original Food & Party Crafts How To Make Peach PieThe Technique

No. 1

The Blind Baking

Blind baking is a step that prepares the crust for the filling. The most straightforward method calls to line the unbaked crust with parchment paper. It’s then filled with pie weights or dried beans, about a pound or so will do the trick. The weight over the dough will yield a flat bottom crust ideal for a variety of fillings.

If the crust bubbles once the egg wash bakes over the surface, pierce with a wooden pick to release the steam & it will settle back into the pie plate. Swipe some extra egg wash over it & the heat will seal it again. Sometimes when fitting the crust into the pie plate air can get caught between the dough & the bottom of the pan if not pressed in real snug. Once the dough is secure to the lip of the pan, you may notice it. This simple fix will ensure the crust is flat once again & ready to be filled. 

How To Make Bourbon-Pecan Peach Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Writer Pastry Chef Editor-in-Chief Food Stylist Tailgating Expert Sports Entertaining Cooking Lessons Original Food & Party Ideas Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom Media How To Make Peach PieNo. 2

The Peach Preparation

It will take approximately 10 minutes to prep the peaches. For additional details useful for pie & pastry applications, look for my easy techniques on How To Peel, Pit & Slice Peaches. An important point of this step is to be certain that the cornstarch is dispersed evenly with the sugar so the filling thickens evenly & without clumping.

Braiding the pastry strips takes a little patience. If the dough gets too warm, pop it in the fridge to chill & firm back up. If you encounter tearing, press it back together with your finger. For more details, look into these additional tips on How To Make A Halo Braided Pie Crust.

Bourbon-Pecan Peach Pie With Crowning Jewel Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Writer Pastry Chef Editor-in-Chief Author Food Stylist Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Pie Original Food & Party Crafts No. 3

The Streusel

Butter, flour, dark brown sugar, pecans & a little cinnamon combine for a rich, spice scented crumb topping. Using melted butter allows the topping to bake up extra crisp. 

When blending the ingredients, be certain to leave several large chunks throughout the mixture. Use your hands to finish the task for the best results.

Bourbon-Pecan Peach Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Editor-in-Chief Writer Author Tailgating Expert Gameday Hostess Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach PieNo. 4

The Pie Baking

Once the Cinnamon-Pecan Streusel has been added to over the fruit, the pie is ready to go into the oven. Be certain to place the pie on a foil-lined half sheet pan as some of the hot filling will bubble over the lip of the plate in several spots towards the end of baking. The sides will keep it contained on the pan & not in the bottom of your oven. The foil will make clean up quick. This is normal in order for the filling to thicken & set properly as the pie cools. I used a small pastry brush to tidy the crust when it came out of the oven adding a lovely sheen to the braids.

Look for several spots of bubbling fruit over the surface of the pie before removing it from the oven. Start checking the progress around 55 minutes. If you feel the crust is getting too brown & the filling is still looking a tad thin, scrunch the foil down a bit, loosely, to contain the heat better. I prefer to check the progress at this point about every 15 minutes.

The pie slices beautifully after standing about 4 hours at room temperature. The crust is ultra crisp & not soggy in the least. The filling will not pool in the bottom of the pie plate.  

How To Make A Braided Edge Pie Crust By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief TV Cooking Personality Writer Pastry Chef Author Food Stylist Tailgating Expert Sports Entertaining Southern Hostess Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Make Peach Pieetc

Cooking Lessons
Visit this post for more tips & advice to hand craft a crust with a stunning twist

How To Make A Crowning Jewel Pie Crust

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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