Revenge Pie’s Peach Pie

Makes one 9-inch pie

Revenge Pie’s Elizabeth Simon does not adhere to classic pie-making rules: The skin-on peach filling is liberally flavored with Prosecco, and rather than cut small pieces of cold unsalted butter into the flour, she plops sticks of not particularly chilly salted butter in whole (as well as a whole cup of vodka). However, there is one old-school tradition she sticks to in her kitchen: The dough for each and every pie is made by hand.

The filling

3 tablespoons salted butter 1 pinch kosher salt 6 large, ripe yellow and white peaches, pitted and cut into slices about ¼-inch thick 1 cup Prosecco 1 tablespoon vanilla extract 1 tablespoon almond extract ½ cup peach nectar, such as Kern’s 3 tablespoons corn starch ½ to 1 cup sugar

The crust

2 2⁄3 cups all-purpose flour, plus more as needed 4 tablespoons sugar 2 teaspoons kosher salt 1 cup (2 sticks) salted butter 1 cup vodka, well-chilled 1 large egg, beaten Demerara sugar for dusting

To make the filling: Place a large saute pan over high heat and add the butter, salt and half of the sliced peaches. Cook, stirring occasionally, until the peaches begin to release moisture and caramelize, about 4 to 5 minutes. Lower heat and cook for another couple of minutes.

Meanwhile, in a medium bowl, whisk to combine the Prosecco, vanilla extract, almond extract, peach nectar and corn starch.

Turn off the heat for the peach mixture and, using a strainer, add the Prosecco mixture. Turn the heat back on to medium and cook, stirring occasionally, until the filling begins to thicken, about 5 minutes.

Place the remaining uncooked peaches in a large mixing bowl. Add the cooked peach mixture and stir to combine. Taste the filling; depending on how sweet the peaches are and how sweet you like your filling, stir in between ½ and 1 cup sugar. Set aside and let cool.

To make the crust: In a large mixing bowl, combine the flour, sugar and salt. Working quickly, add the butter and use a pastry cutter to mix the butter into the dry ingredients until you have a sandy and slightly pebbly texture.

Create a fist-size hole in the center of the flourbutter mixture and fill with the vodka. Incorporate the flour-butter mixture from the outside rim of the bowl into the center until you have a dough that is moist, and loosely crumbly. (If the mixture seems too sticky, add more flour, 1 tablespoon at a time. If too dry, add a splash more vodka.)

Lay a large piece of parchment paper on top of a flat work surface, generously sprinkle with flour and place the mound of dough on top. Press and flatten the dough slightly into the flour, then fold the side opposite you toward you. Press the dough down again slightly, then fold the right side of the dough over the left, pressing down slightly, and repeat, left side over right. Repeat this sequence once more. Divide the dough in half and roll each out on a lightly floured work surface until each is 12 inches in diameter and 1⁄8-inch thick. Set aside.

To assemble and bake: Position a rack in the lower third of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.

Drape 1 piece of dough over the rolling pin and unroll over a 9-inch glass pie pan. Trim the edges of the dough to meet the lip of the pie pan. Pour the cooled peach filling on top of the dough, mounding the fruit in the center.

Cut the remaining dough into 1-inch wide strips and weave them over the pie filling into a lattice, placing the longer strips of dough in the center of the pie. Trim and press the lattice edges into the edges of the bottom dough. Brush the lattice and edges of the dough with beaten egg and sprinkle with Demerara sugar. Place on the baking sheet and bake until the filling is bubbly and the crust is golden brown, 35 to 40 minutes. Let the pie cool for at least 1 hour to allow the filling to set. (Do not refrigerate.)