To start the filling, toss the peeled and sliced peaches with sugar and allow the fruit to macerate for a couple of hours.This time I topped them with some leftover brown sugar and walnut crumble but usually I just sprinkle some cinnamon and sugar on top of them and bake for about 12-15 minutes.Grab the crumb topping in big clumps and sprinkle it over the peaches. I mash together the scraps of dough, roll it out and cut some cookie shapes from it. I know you might not have Palisade peaches in your neck of the woods so just try to find local summer fruit and you’ll have a terrific pie! It’s no wonder that the larger chains started carrying them in stores at this time of year I don’t know of anyone who would bother with anything but our own amazing peaches. In comparison, peaches coming in from other areas, such as California, seem invariably dry, mealy and tart because they must be picked green to survive traveling and won’t develop any more sugar once they are picked. The Grand Valley’s hot days and cool nights are perfect for bringing out the natural sugars in the peaches and growing big fruit. Peaches from Palisade, Colorado are simply the best they’re ripe, sweet and loaded with chin-dripping juice. They may be pricey that way but once you’ve had one you would understand. Friends I know who have moved out of state have made them the stuff of legend I finally found a producer for one friend who ships orders out of state. They show up at farmers markets, roadside stands and in our large grocery chains. I doubt that Colorado is known for it’s peaches in the same vein that Georgia is but maybe that’s because we don’t share them well? They are the largest fruit crop grown in Colorado and every summer residents start to anticipate when they will start coming to market.
The Hudson Baby Bourbon is only aged for 3 years compared to older bourbons that might be kept in barrels three times longer (hence the ‘baby’ reference).įor this pie, I used the same crust on the bottom that I used for the cherry pie but for the topping I combined toasted walnuts and brown sugar with butter and flour for a crispy crumbled topping. With notes of vanilla and caramel it seemed the perfect addition to a peach pie. Bourbon has an inherent sweetness to it and this one, made with 100% corn is especially so. Oh shoot…I did include Hudson Baby Bourbon from New York but hey…I can buy it in Colorado that counts right? 🙂Īs much as I love to make cocktails I think I use more bourbon for cooking than cocktail making. Flaky tender crust that I’ve already waxed poetic over combined with the sweetest, BEST peaches ever and then topped with a walnut and brown sugar crumble? Oh my. I know it’s a winner but then everyone would know. This pie should be entered in a Colorado pie contest. This is an All Colorado pie made with fresh peaches from the Western Slope (the west side of the Rocky Mountains) and a crust with leaf lard from pigs born and raised in Colorado. While that cherry pie was really good, for me it was this fresh peach pie that was the star. When I shared a Bing Cherry pie I made for a gathering of neighbors at a pie party last week I have to admit I saved the best for last.
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