Peach Bourbon Pie

Why You’ll Love This Recipe

• Juicy & Sweet: Fresh peaches with a balance of white and brown sugar create a luscious filling.
• Bourbon Flavor: Adds a subtle warmth and complexity that elevates the pie.
• Classic Crust: Double crust gives a golden, flaky finish that’s perfect for holding the filling.
• Easy to Customize: Choose a double crust or lattice top to suit your style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 cups thinly sliced peaches (peeled if desired) — about 6 or 7 medium peaches
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch of nutmeg
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice
• 1/4 cup bourbon
• 1 tablespoon butter
• Milk and sugar, for brushing crust
• 1 chilled double (unbaked) pie crust

Directions

1. In a large bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt, and lemon zest.
2. Add sliced peaches and toss to coat evenly. Stir in lemon juice and bourbon.
3. Roll out one half of the pie dough into a 12-inch circle on a floured surface. Place it in a 9-inch pie pan.
4. Pour peach filling into the crust and gently smooth the top. Dot butter pieces evenly over the peaches.
5. Roll out the second half of dough and cover the pie. Pinch the edges together and shape with a ridge or scallop if desired.
6. Brush the top crust with milk and sprinkle with sugar. Cut a few slits in the dough to vent steam during baking. (Alternatively, create a lattice crust.)
7. Bake at 400°F (200°C) for 30 minutes. Reduce oven to 350°F (175°C) and bake for an additional 25-30 minutes, until crust is golden and filling bubbles. Cover edges with foil if crust browns too quickly.
8. Let cool before serving. Serve with whipped cream or vanilla ice cream.

Servings and Timing

Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Variations

• Lattice Crust: Create a lattice top for a decorative look and extra ventilation.
• Spices: Add ground ginger or cloves for additional warmth.
• Fruit Mix: Mix peaches with nectarines or berries for a unique flavor combo.
• Alcohol-Free: Omit bourbon and replace with extra lemon juice or apple juice.

Storage/Reheating

• Store leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.
• Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or serve cold.
• Pie freezes well; wrap tightly and freeze for up to 2 months.

FAQs

Can I use frozen peaches?

Yes, thaw and drain excess liquid before using.

How do I prevent a soggy crust?

Ensure peaches are well-coated with flour and sugars; bake thoroughly and use a vented top crust.

Can I use a store-bought pie crust?

Yes, store-bought crust works perfectly for convenience.

How do I know when the pie is done?

Look for golden-brown crust and bubbling filling through vents.

Can I double the recipe?

Yes, use two pie pans and adjust baking time slightly.

Is bourbon flavor strong?

It adds a subtle warmth without overwhelming the fruit.

Can I prepare the filling ahead?

Yes, but assemble and bake fresh for best texture.

How to keep crust edges from burning?

Cover edges with foil after 30 minutes of baking.

What can I serve with this pie?

Whipped cream, vanilla ice cream, or caramel sauce are excellent choices.

Can I make this gluten-free?

Use gluten-free flour and pie crust alternatives.

Conclusion

Peach Bourbon Pie combines sweet, juicy peaches with a hint of bourbon and warm spices wrapped in a flaky crust. It’s a classic dessert with a delightful twist, perfect for celebrations or a comforting treat. Easy to make and endlessly satisfying, this pie will quickly become a favorite in your baking repertoire.

Peach Bourbon Pie

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 12-16 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Peach Bourbon Pie features juicy peaches with a sweet, spiced filling enhanced by bourbon, baked in a flaky double crust for a classic, comforting dessert perfect for any occasion.

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Ingredients

5 cups thinly sliced peaches (peeled if desired) — about 6 or 7 medium peaches

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

Pinch of nutmeg

2 teaspoons lemon zest

1 teaspoon lemon juice

1/4 cup bourbon

1 tablespoon butter

Milk and sugar, for brushing crust

1 chilled double (unbaked) pie crust

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Instructions

1. Whisk flour, white sugar, brown sugar, cinnamon, nutmeg, salt, and lemon zest in a large bowl.
2. Add sliced peaches and toss to coat evenly. Stir in lemon juice and bourbon.
3. Roll out one half of pie dough into 12-inch circle; place in 9-inch pie pan.
4. Pour peach filling into crust and smooth top. Dot butter pieces evenly over peaches.
5. Roll out second half of dough and cover pie. Pinch edges to seal and shape with ridge or scallop.
6. Brush top crust with milk and sprinkle sugar. Cut slits to vent steam or create lattice crust.
7. Bake at 400°F (200°C) for 30 minutes. Reduce oven to 350°F (175°C) and bake 25-30 minutes more until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
8. Let cool before serving. Serve with whipped cream or vanilla ice cream.

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Notes

Create lattice top for decorative look and ventilation.

Add ground ginger or cloves for extra warmth.

Mix peaches with nectarines or berries for unique flavor.

Store leftovers covered at room temperature for 1 day or refrigerated up to 3 days.

Reheat slices at 350°F (175°C) for 10-15 minutes or serve cold.

Freeze wrapped tightly up to 2 months.

Thaw and drain frozen peaches before using.

Ensure peaches are well-coated to prevent soggy crust.

Use store-bought crust for convenience.

Cover crust edges with foil after 30 minutes to prevent burning.

Serve with whipped cream, vanilla ice cream, or caramel sauce.

Use gluten-free flour and crust for gluten-free option.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg