Come summertime, peach pie is just as classic as flip flops and sun kissed skin. There is definitely nothing unique or different about this pie, unless you count adding in whiskey. Well because why not, it makes any baked good, especially pie, just a bit more delicious. No out of the ordinary technique, just a rolled out pie crust top cutout just a bit more special, yet still very simple. But it’s the peaches and plums that are the stars. 
Instead, this classic summer pie relies on this season’s freshest, sweetest ripened peaches and plums, perfectly balanced with both cane and brown sugars, comforting spices and yes, whiskey. Mostly because I can’t help myself from using a few dashes of my favorite spirit when baking, especially with fruit. You don’t taste it, but it helps to bring out the earthy flavors of these stone fruits.
Peaches are one of my favorite summer fruits to eat and bake in pies. On their own they are delicious, but they also pair beautifully with almost any summer fruit…blueberries, raspberries, and every other berry, plums, nectarines, apricots, and cherries; each flavor combination uniquely sweet but all amazing enveloped in flaky crust.
Aside from eating this simple, but oh so delicious peach pie that hits just about every sweet craving, I loved photographing it. I know pies are not an elaborate cake that have had endless hours of work spent making it beautiful, it just simply is what it is. That’s what I love about pies. It looks as beautiful as it did before going into the oven, and even more so once baked.
So if you happen to live near peach orchards, why not go pick them yourself. It’s definitely a fun thing to do when the weather is so nice. Bring a picnic, perch yourself beneath a peach tree, and maybe even bring a slice of this pie. Now, that sounds like heaven.
Peach Plum Pie
Ingredients {Makes one 9″ pie}
Double Crust Pie Dough, use your favorite recipe
5 to 6 {about 1 1/2 pounds, enough for 5 cups} – Peaches {firm, yet ripe + yellow – sliced}
4 to 5 – Plums {firm, yet ripe – peeled + sliced}
2 tablespoons – Fresh Lemon Juice
1/4 cup – Brown Sugar {packed}
2/3 cup – Organic Cane Sugar
3 tablespoons – Cornstarch
1/4 teaspoon – Ground Cinnamon
1/4 teaspoon – Ground Allspice
1/4 teaspoon – Ground Ginger
1/4 teaspoon – Sea Salt
2 tablespoons – Whiskey {or Bourbon}
1 teaspoon – Pure Vanilla Extract
Egg Wash {1 large egg whisked with 1 teaspoon milk}
Raw Sugar, for sprinkling
Recipe
Have one 9″ pie plate lined with the pie dough, and refrigerated. Roll out the second piece of dough for your top to 1/8″ thickness. Using a small circle cutter, cut out small rounds in a desired pattern. Adhere the cutouts onto the dough using a bit of egg wash. Remove the top from the refrigerator a few minutes before assembling your pie.
In a large bowl, add the sliced peaches and plums with the lemon juice. Add both sugars, cornstarch, cinnamon, allspice, ginger, salt and whiskey, and combine well. Place the filling into the chilled lined pie plate, leaving excess juices behind {too much of the juice will boil over your top crust}. Arrange pastry on top, and crimp edges as desired.
Chill the pie until set {about 10 minutes}. Meanwhile, preheat the oven to 425*F. Brush the pie lightly with the egg wash, then sprinkle with the raw sugar. Place the pie onto a parchment lined baking sheet, and bake until is begins to brown {20 to 25 minutes}. Lower temperature to 375*F, and continue to bake until the pie develops a deep golden brown color and juices bubble {about 35 minutes longer}.
Allow the pie to cool completely on a wire rack. Serve slightly warm or at room temperature. Pie can be refrigerated up to 3 days or at room temperature for 2 days.
