The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sunburst Bourbon Peach Melba Pie

Benito's picture
Benito

Sunburst Bourbon Peach Melba Pie

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

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.

 

Comments

BreadLee's picture
BreadLee

Dude that looks so good.  You should open a bakery.  

Benito's picture
Benito

LOL thank you.

Benito's picture
Benito

This pie’s flavour was great.  Nice and complex without any particular spice overwhelming the others.  I’ll make this again for sure.