Sweet, Spice, and Everything Bourbon - My 3 Favorite Fall Recipes
It’s Fall y’all! And I’ll admit, I’m a summer girl at heart. Always have been, always will be. But there is something undeniable about when that chill blows through and night falls early that make those wonderful warm spices call out to me like a sweet siren song. The PSL effect, as I like to call it (pumpkin spice latte for those unfamiliar with the term ;). So now definitely feels like the time to share with you three of my favorite fall dessert recipes. Full disclosure – there’s no pumpkin spice here – but plenty of cinnamon, nutmeg, bacon and most importantly bourbon. Let’s get into it.
First up is pie. Of course it’s pie! It’s fall. This pie is my absolute, hands-down, favorite pie of all time. The Peach Bourbon pie. Aptly named, it combines two of my favorite ingredients – peaches and bourbon. There’s also the option to add chopped pecans to make it the ultimate southern favorite.
5 cups fresh peaches (about 6 or 7 medium)
½cup white sugar
½cup brown sugar
1 tsp. ground cinnamon
¼ tsp. salt pinch of nutmeg
2 tsp. lemon zest
1 tsp. lemon juice
¼ cup good bourbon (Bulleit is my favorite here)
1 Tbsp. butter
milk and sugar, for crust
Optional: ¼ cup chopped pecans
Flour for sprinkling working surface
1 chilled two crust pie dough – refrigerated or make your own! My go-to is this classic Betty Crocker recipe: : http://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2
Preheat oven to 400 F
Pit and thinly slice peaches. You can also peel if desired.
In a large bowl, combine white sugar, brown sugar, flour, cinnamon, nutmeg, salt and lemon zest. Add peaches, then chopped pecans if desired. Toss to combine. Add the lemon juice and bourbon. Toss until evenly coated.
Either roll out your refrigerated dough, or using a rolling pin, roll out your homemade pie dough on a floured surface into approx. an 11”- 12" circle and put into a 9" pie pan. Pour in peach filling. Cut the butter into small pieces and place evenly over the peaches. Roll out your second pie dough and slice into even strips. For the lattice top as shown, evenly space your strips (approx. 6 depending on the size of your strips) in one direction across the top of the pie. You want to make the strips long enough so they hang over the side of the plate about ½ inch. Then, lift up every other strip and place one strip across. Fold down, flip up the other, every other strip and place another strip across. Repeat for lattice pattern. Once the lattice is formed, roll under any excess dough so it no longer hangs over, then crimp using your fingers to create crust border. Finally, brush the crust with a tablespoon or so of milk, and sprinkle with sugar.
Bake for 30 min. Then reduce the heat to 350 and bake for an additional 25-30 minutes, until crust is golden brown and filling is bubbling. If the crust begins to brown too much, loosely cover it with aluminum foil while baking. Serve with whipped cream or ice cream.