Foolproof Pie Crust & Peach Pie

Directions

Foolproof Pie Crust:

1. Combine 2/3 of Flour, Spiceology Smoky Honey Habanero Spice Blend, Sugar, and Salt in a food processor and pulse to combine (3-5 short pulses).

2. Add butter to processor, and pulse until dough begins to clump together and no dry flour bits remain (2-3 minutes of mixing). The dough should stick together when pinched.
3. Sprinkle remaining dry flour over the formed dough, and pulse until dough begins to break apart (about 5 short pulses) Turn the dough out into a mixing bowl.
4. Stir water and vodka together, and pour over pie dough. Fold together with a rubber spatula or spoon, until no stray liquid remains in the bowl and dough forms a ball.
5. Generously flour the work surface, and rolling pin. Turn dough out onto floured work surface, and divide in half.
6. Press dough portion together into a rough disk, push a rolling pin down onto the dough to create an even surface.
7. Push the rolling pin in one direction over the crust, to roll the disk to a 13-inch circle (if using a 9-inch pie plate), turn the dough between rolls to create an even crust, and press any cracks or breaks in the crust closed with your fingers.
8. Transfer dough to a parchment-lined cookie sheet or pan, set aside.
9. Re-flour the work surface, and prepare second dough half for rolling.
10. If preparing a lattice top (woven), roll the dough half into a 8 x 13 rectangle (use a sheet of office paper for reference)
11. If preparing a closed crust, roll into another 13-inch circle.
12. Wrap both crusts with plastic wrap, and chill for at least 30 minutes before filling and baking pie
13. If freezing for later use, wrap individually and store frozen for up to 30 days.

Smoky Honey Habanero Peach Filling:

1. Preheat oven to 425° F, and place cast iron skillet or oven-safe skillet in the oven to preheat for at least 30 minutes

2. Fill a medium saucepan with water, and bring to a high simmer; fill a large bowl with water and ice to create an ice bath.

3. Add peaches to a saucepan and simmer for 20-30 seconds (more if peaches are unripe), remove and place into ice bath for 2 minutes to stop cooling.

4. Remove from bath, and remove skin by pushing off with your fingers; discard the skins and stem pieces.

5. Slice peaches into half-inch-thick slices, and discard pits.

6. n a medium-sized bowl, stir Habanero Spice Blend, Salt, Granulated Sugar, Cornstarch, Lime Zest, and Lime Juice together; add peach slices to mixture, and toss to combine. Set aside for 20-30 minutes to soften peaches.

7. Slice 8 x 13 Pie crust rectangle into 8, 1-inch strips (if preparing lattice); slice or punch out vents or shapes in the top crust (if preparing a closed crust), set aside.

8. Fit bottom pie crust disk into pie plate by folding disk in half twice, to form a cone shape; place cone point in the center of the pie plate, and unfold the crust.

9. Use your finger to press pie crust into pie plate corners, ensuring no gaps between the crust and plate.

10. Spoon peach filling into the crust with 2 Tablespoons of peach syrup; discard remaining peach syrup.
    

11. Arrange lattice strips on top of peaches to form the top crust, or lay closed crust on top; tuck any crust overhang underneath bottom crust to seal the pie.

12. Whisk egg and milk together to create egg-wash, and brush on top of crust; sprinkle with demerara sugar, chill the pie for at least 30 minutes before baking.

13. Set pie on top of cast iron skillet inside the oven, and bake for 15 minutes; after 15 minutes, reduce heat to 375F and continue to bake for 45 minutes longer (use a pie shield or cover pie with foil if top crust begins to darken excessively or burn).

14. Bake until pie is golden brown and peach filling has thickened and bubbles through top crust lattice or vent(s); cool completely before slicing.