RYE PIE DOUGH

1. Place the all purpose flour, rye flour, sugar and salt in a mixing bowl with high sides and whisk together.
2. Cut the cold butter into 1/4"- 1/2" cubes. Put back in the fridge to firm back up for a few minutes.
3. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
4. If you don't have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt.
5. If using a food processor, while pulsing, gently pour the rye whiskey through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally. If you aren't using a food processor, use a pastry blender or fork to combine the rye whiskey into the dough.
   *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
6. Form the dough into two disks and wrap them in plastic. Chill for at least 8 hours, up to 24 hours before rolling and forming.

RYE WHISKEY PEACH PIE FILLING

1. Once the dough has chilled sufficiently, prepare the peach filling. To start, halve and pit the peaches. Then slice them into 1/4" thick slices.
2. Place the peaches in a large mixing bowl and toss with the rye whiskey, vanilla, sugars and cinnamon. Set aside for at least 15 minutes so the juices begin to release from the peaches.
3. In a small bowl, stir the tapioca starch together with a few tablespoons of the peach juices to form a slurry. This will help thicken the filling so you don't end up with a soggy bottom pie. Then toss the slurry with the peaches.

SHAPING THE RYE RYE PEACH PIE

1. While the peaches are soaking, set the dough disks on the counter for a about 5 minutes before rolling.
2. On a lightly floured surface, Roll out the first disk into a 12" round about 1/4" - 1/8" thick. Be quick and deliberate with the dough. It tends to have an attitude. 
3. Gently transfer the dough disk into a 9" pie dish, leaving a 2" overhang all the way around. Settle the dough round down into the dish so there aren't any gaps. Place in the fridge while you roll out the top.
4. Roll the second dough disk into a round shape 1/4" - 1/8" thick. Using a straight edge and a pizza cutter or small knife, cut the dough into 1" - 1 1/2" wide strips. 
   *If the dough is getting too soft, chill in the fridge for a few minutes to firm back up.
5. Fill the bottom crust with the peach filling so that if forms a slight mound in the center. Dot the top with the butter cubes.
6. Arrange half of the dough strips horizontally over the filling, evenly spaced out. Use the longer strips in the center and the shorter strips towards the edge. 
7. Gently fold back every other strip just past the center and lay another long strip across the pie, perpendicular to the horizontal strips. Unfold the strips to their original position, back over the top of the perpendicular strip.
8. Going in the same direction, fold back the strips that weren't folded back the first round, lay another perpendicular strip on top, them fold them back to their original positions. 
9. Repeat the process on the other side of the pie. Be sure you are alternating the strips that are folded back so that they weave in and out, over and under. 
10. Trim away any extra long edges. Tuck the edge underneath itself to form a ring around the edge of the pie dish. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other.
11. You can bake right away but I highly recommend freezing the pie whole to retain the shape. I like to freeze for at least 1 hour before baking but if you can't at least freeze the pie while the oven preheats.
12. Preheat the oven to 400° F.
13. Whisk the egg and 1 teas of rye whiskey until blended. Gently brush the top and fluted edges of the pie with the egg wash. Sprinkle with sparkling or turbinado sugar.
14. Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
    *if baking a frozen pie, it may take an additional 10-25 minutes to bake thoroughly. You can test to see if it's ready by inserting a toothpick or skewer, if the peaches feel soft, it's ready. If they are still pretty firm, keep baking until the peaches are soft. 
15. Allow to cool on a rack for at least 1-2 hours before cutting, I know it's hard. Drink some whiskey.
16. Slice and serve with a simple vanilla ice cream and a side saddle of rye whiskey.