Ingredients
5cupspeaches,thinly sliced and peeled, if desired
½cupwhite sugar
½cupbrown sugar
½cupflour
1tspground cinnamon
¼tspsalt
pinch of nutmeg
2tsplemon zest
1tsplemon juice
¼cupBourbon
1tbspbutter
milk and sugar,for crust
1chilled double pie crust,unbaked
Preparation
In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated.
Roll out the bottom half of the pie dough on a floured surface into a 12-inch circle and put into a 9-inch pie pan. Pour the peach filling into the pie crust, and gently smooth the top into a (mostly) smooth surface.
Cut the butter into small pieces and sprinkle evenly over the peaches. Then roll out the second half of the dough and place it on top of the pie for the upper crust. Pinch the edges of pie together, and shape into a ridge and scallop, if desired.
Brush the crust with a tablespoon or so of milk, and sprinkle with sugar. Use a knife to cut a few slits in the middle of the dough for baking.
Bake at 400 degrees F for 30 minutes. Then reduce the heat to 350 degrees F and bake for an additional 25 to 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 vanilla ice cream.
