Buttermilk Pie w/ Boozy Peaches

Buttermilk Pie with Pecan Crust

1 cup(s) all-purpose flour, plus more for work surface

1/3 cup(s) pecan halves (extra for garnishing)

1 1/4 cup(s) sugar

3 tablespoon(s) sugar

1/2 teaspoon(s) salt

1/2 stick(s) butter, cold and cut into small pieces

3/4 stick(s) butter, melted

4 large eggs

3 tablespoon(s) cornstarch

1 1/3 cup(s) buttermilk

Zest of 1 lemon

1/2 teaspoon(s) freshly grated nutmeg

In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground. Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes.

On a lightly-floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, trim the dough to a 1-inch overhang. Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around. Refrigerate for at least 1 hour.

Preheat oven to 400 degrees F. Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes, then remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325 degrees F.

In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, approximately 1 hour. Remove pie from oven, garnish with pecan halves, and let cool before serving. Can be served chilled. Keep leftovers refrigerated for up to 3 days.

Recipe courtesy of www.beekman1802.com

Boozy Peaches

1 jar peach halves in syrup

¼ cup Applejack, brandy or bourbon

1 tsp freshly grated ginger or ½ tsp ginger juice

Drain ¼ cup syrup from the peaches and replace with liquor and ginger. Seal jar and refrigerate at least 24 hours to allow fruit to be infused. Serve these peaches sliced with a piece of the buttermilk pie or enjoy by themselves.