Every now and then, you meet a really nice person who you just click with. It doesn’t always happen but when it does, it’s nice. It’s even better when that person is a pastry chef. Because…pastries. Anyway, last week I got a chance to hang and bake a pie with my friend, Charity Everett of Revel Pasty Company. When I say “bake a pie”, I mean, Charity baked, I drank whiskey and John took photos. I did chop the sage (there’s sage in the pie crust!!) and attempted to roll out the dough. I feel like, as a ‘food blogger’ and someone who loves to cook, I really didn’t show Charity my kitchen skillz. Oh well.
I met Charity sometime last year and since our first introduction, she’s built an awesome (delicious) pastry company and has made quite a name for herself around these parts; it’s pretty cool. She’s going to be teaching a pie class for The Chattery next month and if you’re in the Chattanooga area, you’re going to want to take this class. The pie we made was influenced by a dessert that Charity made at the Scenic City Supper Club last month – so good. Charity was nice enough to share her recipe with me for bourbon peach pie and it’s so delicious. Also, I’d like to publicly say thank you to my oh so sweet husband for tagging along and being my photographer intern; he’s so good to me.
Before we start, pour yourself a cocktail…we did.
Here we go:
Sage Pie Crust
2 cups all purpose flour
2 tsp kosher salt
1 tbsp fresh sage, finely chopped
6 oz butter, cut into 1/4 inch cubes
Stir together the flour and salt. Scatter butter over the top of the flour mixture.
Rub the butter into the flour by rubbing it between your thumb and your first two fingers – making a flake of butter.
Once the butter is flaked and combined into the flour mixture, it should appear a little yellow. Then add the sage.
Slowly add ice water; stirring with your hands until it comes together in a shaggy moist dough.
Gather the dough together and divide it in half. Flatten each half into a disc.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Bourbon Peach Filling
6 cups sliced peaches
1/3 cup brown sugar
1/4 cup all purpose flour
2 tbsp bourbon
Place all ingredients in a large bowl and stir gently to combine.
To assemble you’ll need
1 egg, well beaten (plus a tablespoon or two of water; this is an egg wash)
1 tbsp coarse sugar
Preheat oven to 400 degrees.
Grab one half of the dough disc and on a well-floured surface, roll it into a circle; roughly 12 inches in diameter and 1/8th of an inch thick.
Press the dough into the bottom of a 9-inch pie pan and allow excess dough to hang over the edges of the pan. Pour in the peach filling.
Repeat the rolling process with the remaining dough disc, cut into 1/2 inch strips and place in a lattice pattern on top of the pie filling; some of the dough will hang off the pie pan. Fold the excess dough under, sealing the lattice top to the bottom then crimp the edges.
Brush the top of the pie with egg wash and sprinkle with sugar evenly over the crust.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
As hard as this will be, allow the pie to cool for at least 30 minutes before serving. So good!
For tickets and more information about her seasonal pie making class, visit The Chattery.