24
Aug
08

Nick’s Bourbon-Peach Pie

You will need:

  • Two 9″ pie crusts. I made mine from scratch, but I don’t plan on dealing with that recipe here.
  • 1/2 cup of your bourbon of choice. I used Jim Beam, which is not actually my bourbon of choice, but it’s fine for cooking.
  • Two tablespoons of blackstrap molasses.
  • 1/2 tablespoon of sugar. I use turbinado.
  • Two chilled beers.
  • Some cinnamon and nutmeg, and just a little ginger. How much? Hell, I don’t know. Who measures spices? Use, um, two teaspoons of each, half of that for the ginger? There you go.
  • Four or five cups of peeled, sliced peaches that you picked in an orchard with someone you love very much.

Open a beer, and drink from it periodically while cooking. Combine all ingredients except the peaches, crust, and beer in a small bowl, and stir to combine. The molasses should dissolve rapidly into the bourbon. Once the mixture is fairly uniform, pour over the peaches in a large bowl and stir a bit to coat all of the fruit. Cover, and let sit in the fridge to marinate for a bit; a few hours would be good, overnight appears to be ideal.

Open the second beer, repeat beer process above. Preheat your oven to 475 degrees. Put one pie crust in the bottom of a 9″ pie pan, and fill with the peach mixture. Put the other crust on top, crimp it together with the one underneath, and then poke holes in it. Wrap the edges of your crust in foil, unless you’re using my beautiful homemade crust that just browns perfectly without burning. Bake for, um, 30-45 minutes? Bake it till it’s done, I dunno. The crust will firm up and turn brown, and then it’s ready. Remove from the oven, and let cool for at least ten minutes before slicing.

Serve to people that you want to owe you a favor.

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