Pie dough, divided, or 1 (15.5-ounce) package refrigerated piecrust (2 sheets)
5 cups peeled and thickly sliced fresh peaches
1/2 cup sugar plus 1 teaspoon sugar, divided
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg white, lightly beaten
Blueberry Bourbon Sauce
Garnish: sweetened whipped cream
3 cups all-purpose flour
1/2 teaspoon salt
1 cup solid vegetable shortening, chilled
tablespoons 3 to 6 iced water
BLUEBERRY BOURBON SAUCE
1 cup blueberries
1/2 cup sugar
1/2 cup bourbon
1 teaspoon cornstarch
1/8 teaspoon salt
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Let's Make It
Preheat oven to 350°F. Roll out half of pie dough on a floured surface and place in a 9-inch pie pan. Set aside.
Combine peaches with 1/2 cup sugar, cornstarch, cinnamon, and salt. Pour filling into crust in prepared pan. (It should mound slightly.) Roll out remaining pie dough and place over filling. Pinch edges. Brush surface of crust with egg white and sprinkle with remaining 1 teaspoon sugar. Cut vent holes in center of top crust.
Bake for approximately 1 hour, 20 minutes, or until golden brown. Serve with Blueberry Bourbon Sauce. Garnish with whipped cream, if desired.
PIE DOUGH: In a large bowl, sift flour and salt together. Cut in shortening with a pastry blender until pebble-sized. Sprinkle in ice water a little at a time. Blend quickly. Work fast. If too dry, add a sprinkle more of water. Divide dough into 2 balls. Wrap in plastic wrap and chill for at least 30 minutes, or until needed.
BLUEBERRY BOURBON SAUCE: In a small saucepan, combine all ingredients, stirring to dissolve any lumps in cornstarch. Bring to a simmer over medium heat on stovetop. Cook for 5 to 6 minutes, or until blueberries give off a bit of liquid, sugar is dissolved, and sauce is lightly thickened.