Ingredients
Scale
- 6 peaches - cored and sliced
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup bourbon
- 2 tablespoons fresh chopped basil
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 egg for egg wash
- Coarse sugar for sprinkling
- Store-bought pie dough (2 slices)
Instructions
- Pull your dough out of the freezer and allow it to warm up to a pliable temperature. Start your filling, in a medium bowl, toss together the sliced and cored peaches, bourbon, sugars, cornstarch, lemon juice, and basil. Mix until all of the cornstarch has disappeared into the mixture. Let rest for 20 minutes.
- Assemble the pie. On a well-floured surface, roll the bottom crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan and trim the edges a bit if they are very long.
- Spoon the filling into the piecrust and chill in the fridge until your top layer of the pie crust is ready.
- Preheat the oven to 400 degrees.
- Roll out the top crust in the same manner. Slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Pinch the top and the bottom layers together to seal them.
- Brush the egg wash over the pie crust, then sprinkle with sugar.
- Place pie on a baking sheet with a layer of foil or parchment and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 45-60 minutes more, or until the crust is golden and the filling is bubbling. Remove from the oven and allow to cool for 4 hours.