Let's start with ingredients
When I took this photo I didn't realize milk was not a part of the recipe hehe. But it looks so pretty we'll just leave it in there and move on. I made a simple butter crust consisting of butter, King Arthur Flour, salt, and iced water. 
Another thing I've learned from baking is get all of your ingredients and measuring spoons, cups, ect. ready and within arms reach. I tend to get extremely frustrated when I'm opening and slamming drawers looking for that dam 1/2 tsp or knocking over glasses trying to get a measuring cup off the top shelf. So in my case take a deep breath and locate every item first before diving in. 
This crust is without a doubt super simple and easy. I've made only one other pie and that one was also from scratch. The crust on that one called for a little apple cider vinegar in it and I tell you I was not a fan. It gave the crust too much of a wang so I didn't wanna use that same recipe. A good thing to remember when making pie crust is use very cold unsalted butter or this will not work. I actually used salted butter though in this recipe and I tell ya it actually worked for how sweet the inside of the pie was. It counter acted the sweetness. At this point I took my rings off and dug in. 
You wanna break up that butter until is small pea sized pieces throughout he dough. Once you have this consistency then it's time to add the iced water. 1 tbsp at a time. Until you get a firm mass of dough.
Mine came out a little sticky at first but fear not! You can take a little handful of flour and that'll fix it right up. After I got the texture I wanted I chilled the dough for a while to get it nice and cold. I used this time to get my peaches ready.
The recipe called for 5 ripe peaches. But I bought huge ripe peaches from Georgia's Farmers Market in Plano and 5 seemed like too much. So I started with 3. It says to peel them. After watching numerous episodes of Barefoot Contessa (thank you Ina) I learned that dropping them in simmering (not boiling) water for about 30-45 seconds makes the skin peel off easily. Once you pull them out of the simmering pot drop them into an ice bath. This will shock them and stop the cooking process. 
And you can immediately peel them.
See! Easy peasy! Now let's slice those babies up. I believe the recipe calls for you to eat a couple while your doing this.
They were some of the most delicious peaches I've ever eaten. They smelled and tasted like summer. Now it's time to pull that pie crust out of the fridge and get to rolling.
Roll it out until you get about an 8 to 9 inch round. It won't be perfect but that's okay. You'll shape it in the dish. 
Roll it out until you get about an 8 to 9 inch round. It won't be perfect but that's okay. You'll shape it in the dish. I need to work on my crimping skills a bit but I still thought it looked nice. I also poked the bottom with a fork to make sure it cooked evenly. Now, time to fill with those delicious peaches.
I was going for a tart pattern but those three peaches made so much I gave up and just piled them on top of each other. Okay now it's time to make the cream mixture. 
Extremely simple yet elegant. Flour, sour cream, sugar, 1 egg, mage (a new spice I've never used that's similar to nutmeg), and rum. Now here's where I decided to improvise because I can't help myself. I didn't like the idea of rum so I used a sweet maple syrup that is made in bourbon barrels. So it's still had that nice strong flavor of bourbon. Here is the brand I used.
So good! Especially on fresh blueberry pancakes. 
Blend the mixture until smooth and creamy. Now for the fun part. Pour that heavenly creamy mixture onto the peaches. Be careful though it can get messy. And make sure to distribute evenly. 
Blend the mixture until smooth and creamy. Now for the fun part. Pour that heavenly creamy mixture onto the peaches. Be careful though it can get messy. And make sure to distribute evenly. Your oven should be preheated to 400 degrees. Before you put it in the oven here's some advice I wish someone had told me. Put it underneath a cookie tray and line it with parchment. This will make easy clean up and will prevent the filling from falling to the bottom of the oven making it burn and smell awful and then your down there scrubbing for the rest of your life! No way! Trust me and do it this way. Now bake that baby for 25 to 30 minutes or until golden brown. Gah! I've always wanted to say that! Now while you are waiting, time to make the crumb topping. Flour, brown sugar, and melted butter (unsalted). Remember add a little bit at a time. You can always add more but you cannot take away. Set aside and when the pie is done add it to the top and bake another 5 to 10 minutes. 
Voila! I was so proud. Now add that crumbly topping!
Voila! I was so proud. Now add that crumbly topping!When you take it back out after 5 to 10 minutes it should look like this. So pretty and delicious. Do I really have to wait to take a bite?! 
So I did. For about 5 minutes haha! I was very pleased with the results. The Mage and bourbon maple syrup set off the flavor of the sweet peaches. And the crust was tres Bon! Serve it up with vanilla bean ice cream.
All in all I'm sure there were things I could have done better. But it was fun trying. And at least now I know I can do it. Just have to have a lot of patience, fresh ingredients, and a cold glass of Pinot. It wasn't perfect but dam did it taste good.
Link to exact recipe is here.
And the butter crust is here.
Have a go at this recipe! You won't regret it!
