Description
This Bourbon Peach Pie is a delightful Southern-inspired dessert that combines juicy, fresh peaches with a rich bourbon-infused syrup, all encased in a flaky, buttery pie crust. Perfect for summer gatherings or any occasion where you want a sweet, boozy twist on classic peach pie.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 1/4 to 1/2 cup ice water
Filling
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons bourbon whiskey
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingertips, cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Peach Filling: In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently to coat the peaches evenly and let the mixture sit while you prepare the crust.
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch circle to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate, pressing it gently into the edges. Trim any excess dough hanging over the sides.
- Assemble the Pie: Pour the peach filling into the prepared crust, spreading it out evenly. Dot the filling with small pieces of butter and drizzle the bourbon whiskey evenly over the top. Roll out the second disk of dough and cut into strips to create a lattice pattern, or roll out a full cover and cut slits for venting. Place the top crust over the filling and seal the edges by crimping. Brush the crust with beaten egg and sprinkle with coarse sugar.
- Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on the middle rack and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- For best results, use ripe but firm peaches to avoid overly mushy filling.
- You can substitute bourbon with whiskey or omit it to make the pie non-alcoholic.
- Chilling the pie crust dough helps to achieve a flaky texture.
- To peel peaches easily, blanch them in boiling water for 30 seconds and then plunge into ice water.
- Store leftover pie covered in the refrigerator for up to 3 days.
