Sunburst Bourbon Peach Melba Pie

This is my version of a “Sunburst” Bourbon Peach Melba Pie.

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Once again I used Stella Parks’ all butter pastry recipe but bumped up by 25%.

• 281 g all purpose flour
• 19 g sugar
• 5 g salt
• 281 g unsalted butter, 2.5 sticks cold not frozen
• 144 g cold tap water

FOR THE FILLING:

• 2⁄3 cup sugar
• 1⁄3 plus cup tapioca starch 
• 1⁄4 cup packed light brown sugar
• fresh lemon juice from half a lemon
• 1 tbsp bourbon
• 2 tsp. vanilla extract
• 1 tsp. cinnamon
• 1⁄2 tsp. ground ginger
• 1⁄2 tsp. kosher salt
• 1⁄4 tsp. freshly grated nutmeg
• 1.5-1.75 lbs of frozen peaches 1/2″-thick slices
• 1 cup mashed frozen raspberries

I know it is peach season and I could have used fresh peaches but I didn’t feel up to the work of preparing fresh peaches and I find that using frozen peaches there is much less shrinkage when the pie is baked and almost no air gap between the top crust and the filling that I always got when using fresh fruit.

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