This Bourbon Peach Pie is a fun boozy twist on a classic peach pie recipe! Peaches are a special treat, and this pie is the best way to serve them!
Peaches are one of the ultimate summertime foods. Growing up in Maine, and now living in Chicago, peaches are a special treat since fresh peaches are only available for a short time up North. When Door to Door Organics sent me 10 peaches with my order of groceries, I instantly knew that I wanted to make Bourbon Peach Pie. I had never made peach pie before, but I thought that adding a splash of Bourbon from Charles's collection would be a good idea. Since this pie bakes for over an hour, the Bourbon isn't the least bit overwhelming. Instead, it adds depth of flavor to the peaches, without being obvious.
Charles doesn't really like desserts, so I know that something is really good if he goes back for more, which was the case with this pie. It is a fruity, juicy pie that isn't too sweet. It pairs perfectly with a scoop of good vanilla ice cream.
I used store bought pie crusts, which dramatically decreases the mess and preparation time involved in making a pie. In fact, the hardest step in this recipe are peeling the skin off the peaches. I promise you, anyone can make this pie.
How to make Bourbon Peach Pie:
Ingredients
- 2 Store Bought Pie Crusts - for a 9 inch pie
- 8 Fresh Ripe Peaches
- ¾ cup Granulated Sugar
- 1 heaping tablespoon of All Purpose Flour
- ¼ cup Bourbon I used Four Roses
- 1 ½ tablespoon Butter at room temperature
- 1 Egg White
- Optional: Serve with Caramel Sauce and Vanilla Ice Cream
Instructions
- Heat your oven to 400 degrees. While the oven heats, bring a large pot of water to a boil, and prepare an ice bath (a large bowl of ice water). Once the water comes to a boil, add the peaches and leave them in the water for 1 minute. After a minute, use a slotted spoon to remove the peaches from the boiling water, and place them in an ice bath. Leave the peaches in the ice bath for 1 minute. Then peel the skin off the peaches.
- Slice the peaches in half, remove the pit, and continue slicing into thin pieces. Place the sliced peaches in a large bowl.
- Pour the sugar, bourbon, and flour over the peaches. Stir together, and then let this pie filling sit for 10 minutes at room temperature.
- There are lots of different types of pie crusts. You can buy the rolled up dough, or the crust in an aluminum pan all ready to go. I happened to have one rolled up crust, and one crust in a pan, which was perfect, but you could also use two rolled up crusts. If you are using the crust that is not in a pie pan, place the crust in a pie pan. Then spread the butter evenly over the bottom of the pie crust.
- Pour the pie filling into the crust. Top with the second pie crust. I used a cookie cutter to cut out stars and then I layered over the pie filling creating a top layer for crust. Or you can opt to simply unroll the second crust, cut some slits in it to release the steam, lay it over the pie filling, and fold the edges over using your fingers to squeeze the edges of the crusts together.
- Whisk the egg white, and brush it over the top of the pie. Bake for 30 minutes.
- After 30 minutes, reduce the heat to 375 degrees, cover with foil, and bake for another 40 minutes.
- Serve the pie warm with caramel sauce and/or vanilla ice cream.
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