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ginger bourbon peach pie

Pie party!

ginger bourbon peach pieThere is an internet pie party today. There are nearly 1500 people participating. So, here’s my first ever attempt at pie.

There were peaches at the farmer’s market. I had to wait 20 minutes in line for peaches, now that there is variety (and fruit) there are three times the number of people shopping at the market, and they were the first peaches of the season.

I give you Sweet Champaign Pie. (Have you seen the movie Waitress? It came out 4 years ago. The main character makes pie and names them after what is going on in her life.) It is made with bourbon soaked peaches and ginger chips. I found the magic in making pies this weekend. The meditation that comes with making the crust by hand and the satisfaction that comes from eating it while it is still warm enough to be a gooey mess.

Now, of crust is scary, go get a pre-made crust (whole foods sells a decent pre-made one), and make this pie.

Ginger Bourbon Peach Pie
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 8
Peaches, bourbon, ginger. This is pie for the soul.
  • 15 grams ground flax seeds
  • 45 grams brown rice flour
  • 45 grams sweet white sorghum flour
  • 30 grams sweet rice flour
  • 20 grams tapioca starch
  • 20 grams corn starch
  • 1 stick butter, frozen
  • 1 tablespoon vodka, ice cold
  • 1/4 cup ice water
  • 4 cups sliced peaches
  • 1/2 cup crystallized ginger chips
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup bourbon
  • 3 tablespoons tapioca starch
  1. Make the crust: Whisk together your flours for the crust in a large mixing bowl. Grate the frozen butter into the flours using a cheese grater or microplane. Using a pastry blender, make sure your flours and butter are well mixed. It should look like mildly clumpy sand. Add the vodka. Pour in the water a little at a time, mixing with a spatula. As soon as the dough starts to come together, stop mixing. Pat into a disk about 4″ in diameter, wrap in plastic and refrigerate for about 30 mins.Once chilled, roll out your dough to about 1/4″ thick.Place in pie pan and smooth to corners. Trim over hang and crimp edges. Pop in the freezer while you do the next steps.
  2. Make the filling: While your crust is chilling, pace a cookie sheet on the middle rack of your oven and to 425 degrees Fahrenheit. This will help keep your bottom crust from getting soggy. Mix together peaches, ginger chips, sugars, bourbon and tapioca starch. Let stand for 15 minutes while your oven heats.
  3. Assemble the pie: When your oven is hot, remove the crust from the freezer and scoop filling into the shell. If your peaches have let off a lot of juice, it is ok to leave it in the bowl, you don’t want a soupy mess.
  4. Bake: Place pie on the hot cookie pan in the oven. Bake for 40-50 mins. You know it is done when the filling is boiling. Let stand for 2 hours.
  5. Scoop the filling into your cold pie shell

These directions are for making the dough by hand, if you have a food processor the dough comes together quite a bit quicker.

Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.

Can’t do bourbon? Substitute 1 Tablespoon of vanilla extract for the bourbon.

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a stack of gluten free bourbon blondies

Bourbon Blondies

a stack of gluten free bourbon blondiesI have an old friend who, while we were in fashion school (what were we thinking?), would tell me “Button down, hang up!” whenever she saw my closet, which was really just a pile of clothes that didn’t fit on the maybe 2 feet of closet rod space.

She was probably the first person from outside of my family to know just how much I hate folding laundry. (I should have realized that it takes less energy to hang everything up, but I was young and stupid). I don’t mind the washing, but the folding. Ugh.

These blondies were born from my hatred of laundry. Really. I was going to mix myself a whiskey sour and watch Amelie for the gazillionth time while I folded laundry. I was. I swear.

But, when I opened the bottle, I was inspired to bake. I tried to talk myself out of it.

It didn’t happen. I didn’t even make that whiskey sour. I rounded up some ingredients and started mixing.

These babies are potent. I wouldn’t recommend eating the batter with a spoon. Well, maybe I would. Depends on the day you are having. And just how badly you want to avoid doing laundry.

Bourbon Blondies
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
The alcohol does cook out leaving behind a strong whiskey flavor. DO NOT use cheap booze, or your blondies will taste like college. You will get a hangover thinking about it.
  • 80 grams sweet white sorghum flour
  • 75 grams brown rice flour
  • 50 grams sweet rice flour
  • 50 grams tapioca starch
  • 15 grams ground flax
  • 2 sticks (226 grams) butter, melted
  • 435 grams (2 cups) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/2 cup bourbon (Or dark rum)
  • Pinch salt
  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease the paper.
  2. Whisk together flours & salt, set aside.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla.
  4. Add bourbon.
  5. Stir in the flour.
  6. Pour into prepared pan. Bake at 350°F 30-35 minutes. The center should be set, but you do not want to over bake them.

Want to use an all purpose blend? Use 270 grams flour (2 1/4 cups) (I like Jules’ Nearly Normal flour. If you can’t find that, use the King Arthur GF all purpose flour and 1 teaspoon of xantham gum). Let these cool before you cut them. When they are hot, they will just fall apart. Your patience will be rewarded.

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