Sweet of the Week #31, White Peach Bourbon Pie with Carrie

White peaches jumped into my shopping cart and made their way into pie.  I’ve never baked with white peaches before and was pleasantly surprised by the firm texture they retain after being baked in a pie–no mushy fruit filling here, just plump peaches and a fair bit of bourbon.

I made these into pocket pies using the Lattice Pocket Pie  Mold from Williams-Sonoma.  This mold is trickier to use than the star mold I used to make cherry pie.  The crust will work best if it is very cold and you may wish to spray the mold with a bit of non-stick cooking spray. 

White Peach Bourbon Pie Filling
(inspired by this recipe from Smitten Kitchen)
4 large white peaches, peeled
1/4 cup of my favorite gluten-free rice flour blend
1/4 cup granulated sugar
pinch of salt
2 T. Woodford Reserve Bourbon
1/2 teaspoon vanilla bean paste

Peel and chop the peaches into small pieces, not slices as you would for a full-size pie.  They need to be tiny little pieces to fit in the tiny little pies.  Mix peaches with flour, sugar, salt, bourbon and vanilla.  Place in a saucepan and cook until mixture thickens slightly, 5 to 7 minutes. 
 

Pie Crust
2 1/2 cups of my favorite gluten-free rice flour blend
1/4 t. salt
3 T. granulated white sugar
1 t. xanthan gum
1/4 cup shortening (Crisco sticks)
1 1/2 sticks butter, cold and cut into small pieces
1/2 cup very cold water (this is the key!)

Extras
1 egg (egg wash for crust)
3 T. granulated sugar (for sprinkling on top of pies) 

Mix flour, salt, sugar and xanthan gum together.  I do not sift the rice flour blend, however if you were substituting all-purpose flour, I would sift.  Add Crisco and break up with a pastry cutter.  Next add the butter and mix with pastry cutter.  Begin adding the cold water, just a little at a time until you reach the texture of pie crust dough.

Divide the dough into two equal balls and chill between two sheets of plastic wrap for 30 minutes.  Instead of rolling out on a floured surface, roll out dough between the sheets of plastic wrap.  Roll out to the preferred thickness of pie crust and cut following the instructions on the pocket pie mold.

I cut one solid scalloped round shape and one lattice shape.  Place the solid shape in the mold, fill with fruit filling and brush edges with egg wash.  Place the lattice piece on top.  Close the pie mold to crimp the edges.  Place on baking sheet.  Brush the top with more egg wash and sprinkle with granulated sugar.

Bake for 20 to 25 minutes at 350 degrees.  This pie crust will brown slightly.  Even though it is gluten-free and will not brown as quickly as a regular pie crust, you can expect a nice bit of color when the pies are done.

This week’s Sweet Friend is Carrie.  I met Carrie at the gym a couple years ago.  She’s a mom, a wife, a nurse and an awesome workout buddy.  She pushes herself hard at the gym (I suspect elsewhere, too) and has been a big support of me doing the same. She is a big cheerleader for all of us girls at the gym, always sharing something positive. We hadn’t known each other long when she went out of her way, following me halfway across town after I left the gym, to ask if I was doing alright, it seemed like I was having a bad day.  And I was.  I just needed some pie that day. 

Carrie and I have competed individually in a couple of the same running races but last weekend we tried something new.  We competed in a triathlon as a team along with Mandy.  I mentioned Carrie pushes herself hard, right?  A team race was certainly one of the many places where I knew she would shine because of this! With her awesome swim time, she set our team up not just for a solid start but for an incredibly successful finish.  I am quick to admit it is intimidating to be on a team with such strong, fit women but am also quick to admit it is a seriously good time to compete on a team with them, instead of against them.  These are the kind of friends we could all use more of!

Carrie was the recipient of one of my baking challenges.  During the Summer months, I have had a hard time coordinating delivery of my Sweet Treats with my Sweet Friends schedules.  Vacations, summer childcare, changes in job schedules…I’ve ran into all of those and then some in the last two months while trying to deliver a baked goodie.  You’d think I would know by now to call ahead but it somehow ruins the surprise.  I baked these pies hoping to see Carrie the next day, only to find out she was out of town for 3 more days.  I froze the pies but worried the crust would become glue-y when thawed.  Carrie said they were still delicious, but I’m not overly convinced these should be frozen.  Of course, I think all pie is best eaten straight away, no delay.  Perhaps with a big scoop of vanilla ice cream, too.