Mmkay, this Bourbon Peach Pie recipe is coming to you in the late-summer season, practically autumn even if you’re living up in the northern hemisphere. But, let me tell ya, this is one of the most perfect ways to end summer! The dark, rich flavors of bourbon give that wonderful autumnal depth to the pie to balance the bright fruitiness of the peaches. And of course the best, buttery (but not high-cholesterol buttery) crust to top it off.
And the best thing, this is quite the simple recipe! If you must, you could even buy a pre-made pie crust and pre-sliced peaches. But I promise if you make it all from scratch, it will taste 100x better! A quick tip – riper peaches are easier to core and slice. If they haven’t ripened, the pit likes to stick to the peach flesh, making it hard to remove without seriously whacking the slicing. If the peach feels soft like a plum, rather than hard like an apple, then it’s ready!
Tip: riper peaches are easier to core and slice
Some recipes call for pre-cooking the filling prior to bake, but for this recipe, all the delicious flavors are created in the pie as it bakes. As the peaches cook, some of its juices meld with the sugar and bourbon (and don’t forget the cinnamon!) to create the best filling consistency. It’ll hold together if you let it rest after baking. I’ve ran into too many a problem of impatiently cutting pies too soon and it’s still runny. Another tip: make sure you dry out the peaches before putting them into the pie or it truly will be soupy. But if you somehow forget and find yourself with a soupy pie, the quick fix is this: cut out once slice, then scoop out as much of the liquid and everything should settle down again.
But whenever you make this delicious pie, enjoy a slice by itself or even with some seasonal ice cream to top!
Bourbon Peach Pie
Ingredients
Crust
- 2-1/4 cup all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 10 Tbsp unsalted butter, cubed
- 1/4 cup cold water
Filling
- 3 Tbsp bourbon
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 ripe peaches, peeled, pitted, sliced
- 1 large egg
- sugar for sprinkling (optional)
Instructions
- For the crust, combine the flour, cinnamon, and salt. Cut in the butter with a pastry cutter, or use your fingers to break up the butter until a crumbly mixture results. Add water 1 Tbsp at a time until the dough just comes together. Gather the dough into a ball, wrap or cover, and chill for at least 45 minutes.
- Remove the dough from the fridge and let it sit for 5-10 min to thaw. Divide the dough in half. On a lightly floured surface, roughly pat the dough into a ball and then a disk. Roll it out to about 12 inches in diameter. Gently transfer to the pie pan and refrigerate. Take the other half of the dough and roll it out again to 12 inches and cut 1-inch strips, these will be used as lattice. Cover and chill on a baking sheet until ready for bake.
- In a large bowl, combine the filling ingredients (bourbon, sugar, cinnamon, salt). Then toss in the peaches.
- Remove the pie crusts from the fridge. Add the peach filling (no liquid) to the prepared pie crust.
- Preheat the oven to 350ºF.
- To create the lattice, start with the interior strips (longest ones) and criss cross them in the middle of the pie. Then work your way out towards the shortest strips in an under-over pattern of your choosing, making sure you divide the strips evenly between left-right or top-bottom. Press the ends of the lattice strips onto the base pie crust.
- For the egg wash, beat the egg and add 1 Tbsp of water. Brush this over the top of the pie. Sprinkle sugar, as desired.
- Bake for 50 min, or until the crust becomes golden brown and the filling is bubbling. Cool for at least 15 min before slicing to let the filling set.
Notes
- Make sure the sliced peaches aren't too drippy wet before using. Blot them with a paper towel to keep them fairly dry - they already hold a lot of water content that will keep everything juicy!
- When you're working with the pie dough, if you're not using any part soon, refrigerate it for a bit to keep it chill.
- With the extra filling liquid, you can cook it down to create a syrup. Just add it to a pot on medium heat and cook for about 15 minutes, and stir every so often until it thickens.
- For the lattice, if there's hanging excess dough, I like to fold the bottom layer over the top, rolling in all the excess dough into a neat crust. Or you can cut off the extra length.
Did you make this recipe?
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