Author Notes: Confession number 1: I used a store-bought pie crust. I KNOW (she says with a wail), but I haven't made a pie since home economics class back at some point during the Reagan administration. I am more of a cookie or cake kinda gal. But since this week was pie or tart, well, I figured I'd rather have a tasty pie with tasty filling than tasty filling surrounded by a crumbled, half-scorched disaster of a crust. So sue me.
Confession number 2: I love bourbon. I really love bourbon. Very few of life's experiences couldn't be enhanced with a wee dram of the golden stuff. In this case, I've just made the participation a bit more....direct. For this recipe I would recommend using a decent quality bourbon - Maker's Mark or Knob Creek. I kept the sugar to a minimum, adding agave because I prefer not to wonder if I have developed type II diabetes after eating dessert. And rounded it out with some pepper, thyme and lemon to balance out the sweetness. —Niknud
cup plus 2 tablespoons sugar, divided
pink peppercorns (whole)
sprigs fresh thyme
strips of lemon peel (no pith - I use a veggie peeler)
peaches, halved, seed removed and thinly sliced
teaspoon lemon zest
store bought pie crust (you couldn't make me feel more ashamed than I already feel), but you can use your own favorite crust recipe
- Perform a quality check on the bourbon.
- In a small sauce pan, combine water, 1/8 cup sugar, agave, bourbon, thyme, lemon peel and peppercorns. Bring to a boil, stirring to dissolve sugar. Continue to boil until the sauce is reduced and slightly thickened. Strain the liquid and discard the solids. You can do this part ahead. I made the sauce last night and just put it in the fridge until this morning.
- Quality check the bourbon again.
- Preheat your oven to 425. Roll out your pie crust until it will overhang the edges of a prepared shallow pie dish about 2 inches.
- Slice your peaches and put them in the thin syrup you made earlier. Feel free to pause here for a while and let the peaches get all happy with the syrup.
- In a small bowl, combine flour, remaining 2 tablespoons sugar and lemon zest. Stir to combine and spread evenly on the bottom of the pie crust.
- Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle more of the syrup over top
- Repeat Step 1.
- Put the tart on a baking sheet and cook for around 25-30 minutes or until the pie crust is golden brown and the liquid is bubbly in the center. Remove and brush the crust with a little of the leftover syrup. Cool and enjoy.
- Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
- This recipe was entered in the contest for Your Best Tart
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart