I’m giving peach pie the grown-up treatment with cozy, old-fashioned butterscotch. Butterscotch is burnt sugar with a splash of bourbon for bite. It’s the glue that transforms this pie into something unexpected. Butterscotch Peach Pie.
Butterscotch, toffee and most any other version of burnt sugar is the one sweet treat I simply cannot pass by. So while I wasn’t passing it by, I added some to this peach pie, making it a Butterscotch Peach Pie that’s made with (shhh) bourbon .
I’ve given my Butterscotch Peach Pie a bed of all-butter crust. I make lots of other pie pastries, but I think all-butter sets off the sweet (but gently spiced) juicy peach filling in this recipe. I’ve read that Mark Bittman isn’t a crust man when it comes to baked fruit desserts. I think his logic is a bit lacking. I find the combination of a sweet fruit-filling balanced by a slightly savory, all-butter pie crust to be one of the culinary wonders of the world. Without the crust it’s just too darn sweet for my taste. Maybe he’s got a wicked sweet tooth. However, my guess is he just waits too long to eat his pie. After all, he’s vegan before 6 pm. Vegans can’t eat pie. Vegans before 6 pm have to wait to eat their pie (until after 6pm).
Crust is important to me, so you should know that a really good pie must be eaten the same days it’s made:
“Crisp, flaky and just salty enough. Creating a crust with “tooth” that melts instantly on your tongue is the key to any great pie. But differing opinions and confusing controversies abound. What combination or ratio is best? All-butter or all-shortening? Maybe lard is better? How about a 50–50 ratio of butter and shortening (or lard)? Then there’s the popular 70 percent butter to 30 percent shortening (or lard) version. Is that any good? Don’t get me started on solidified coconut oil. Well, I have tried them all. The all-butter crust remains my favorite for its rich, savory flavor. It has just 4 simple ingredients that are always on hand at my house. So in my opinion, this is the one to master. In fact, commit it to memory.” (Yes, that’s a quote from my book Savory Pies)
While you’re busy memorizing it you might notice my pie dough recipe is very generous in proportion. That’s because I like a nice tall lip (read dam) on my pies. Especially fruit pies. You know their going to cry themselves a river. Besides, I want you to enjoy rolling the dough. Don’t worry if you’re doing it just right. My recipe gives you plenty of leeway to roll your rounds at least a of couple inches bigger than you need. This makes for neat, clean edges. Neat, clean edges make you feel like you know what you’re doing. Feeling confident in your abilities is the very first step in making this Butterscotch Peach Pie (well any pie really).
Butterscotch Peach Pie
It’s summer and I’m sure the allure of peach pie has already tempted you this season. It has me. A fresh peach pie is one of the best ways to enjoy peaches. However, by the 3rd or 4th pie of the season I start to crave something slightly different. This lattice-topped Butterscotch Peach Pie has an old-fashioned appeal from the addition of deeply flavored, homemade butterscotch. Well in this case butterbourbon. But who’s gonna ask The Google for butterbourbon without expecting a Hot Toddy? GREG