Making a bourbon peach pie is a delicious way to showcase those sweet, juicy peaches. With a flaky brown butter crust and a spiced filling, it’s a treat that brings smiles to everyone’s faces.
This bourbon peach pie recipe solves soggy crusts, runny filling, and flavor dullness by using browned butter crust, thickened peach filling, and measured baking steps.
I’ve had my fair share of soggy pie disasters, especially when the filling gets too runny. This recipe tackles that by combining just the right ingredients to create a filling that holds its shape while bursting with peachy goodness. Plus, the hint of bourbon adds a rich flavor that you won’t get in other traditional recipes.
This bourbon peach pie bakes for about an hour, filling your kitchen with an irresistible aroma that will have everyone looking forward to dessert. With just over two hours from start to finish, it’s an accessible recipe that delivers satisfying results every time.
If you’re interested in fruity desserts, check out my Puff Pastry Apple Rosettes, which are easy to whip up for any occasion.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of wheat-based flour in the crust.
- The recipe contains butter, so it is unsuitable for vegan and dairy-free diets.
- This recipe does not meet keto or low-carb diets because of sugar and flour content.
- The recipe is vegetarian as it contains no meat, eggs, or animal byproducts except dairy.
- This recipe is nut-free and safe for those with nut allergies.
Why You Will Love This Recipe
- Rich and Nutty Crust The brown butter pie crust stands out thanks to its nutty flavor and flaky texture. This quality makes each bite satisfying and perfectly accompanies the sweetness of the filling.
- Vibrant Peach Filling Using fresh sliced peaches really brings out the fruit’s natural sweetness. The spices and splash of bourbon deepen the flavor profile, creating a concoction that feels like summer in every mouthful.
- Comforting Aroma As the bourbon peach pie bakes, your kitchen fills with the warm scent of baked peaches and buttery goodness. This aroma alone can make any gathering feel special and inviting.
- Ideal for Make-Ahead Enjoyment You can prepare both the crust and filling ahead of time! This convenience allows you to whip up a delicious dessert without rushing when it’s time to serve.
How to Make Bourbon Peach Pie
- Prep Time: 40 minutes
- Cool Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 40 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious bourbon peach pie with a flaky brown butter crust and spiced peach filling.
Ingredients
Scale
- 2 cups (240 g) pastry flour (or all-purpose flour)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup (170 g) unsalted brown butter, cold
- ¼ cup (60 ml) water, cold
- 1 large egg, beaten (for egg wash)
- 6 cups (about 900 g) sliced peaches (fresh or frozen)
- ¾ cup (150 g) granulated sugar (or light brown sugar)
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) lemon juice (optional)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ cup (60 ml) bourbon (optional)
Instructions
- Step 1: Start by browning the ¾ cup (170 g) unsalted butter in a pan over medium heat. Swirl the pan consistently for about 5 minutes until the butter turns a rich amber color and smells nutty, but avoid burning the milk solids. Remove from heat and let the brown butter cool completely.
- Step 2: In a large bowl, combine 2 cups (240 g) pastry flour, ¼ cup (50 g) granulated sugar, and ¼ teaspoon kosher salt. Add the cooled brown butter and ¼ cup (60 ml) cold water. Mix gently until the dough forms. If the dough feels too tough, add 1 tablespoon (15 ml) cold water gradually, mixing about 20 seconds more until the dough is workable but not sticky. Form the dough into a disk, wrap it, and chill until ready to roll out.
- Step 3: In a large pot over medium heat, combine 6 cups (about 900 g) sliced peaches, ¾ cup (150 g) granulated sugar (or light brown sugar), 3 tablespoons (24 g) cornstarch, 1 tablespoon (15 ml) lemon juice (if using), 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon kosher salt. Stir the mixture to evenly distribute the dry ingredients before heating to prevent clumps.
- Step 4: Cook over medium heat, stirring frequently, allowing the mixture to bubble gently. Continue cooking for about 10 minutes until the peaches soften and the filling thickens and starts to simmer.
- Step 5: Remove the peach filling from heat and allow it to cool slightly. Stir in ¼ cup (60 ml) bourbon gently; adding bourbon too hot will cause alcohol evaporation and reduce flavor impact.
- Step 6: Roll out the chilled dough and fit it into your pie dish. Pour the slightly cooled peach filling into the crust. Chill the assembled pie in the refrigerator for about 20 minutes before baking. This rest helps keep the crust’s shape and prevents a soggy bottom.
- Step 7: Preheat the oven (temperature not specified, assume standard pie baking temperature ~375°F/190°C). Bake the pie for about 1 hour until the crust is golden brown and the filling bubbles. If the crust browns too quickly, tent the pie with aluminum foil after 30 minutes to prevent over-baking while allowing the filling to finish cooking.
- Step 8: Remove the pie from the oven and let it cool completely at room temperature. Cooling allows the filling to set, making it easier to slice neat, well-formed pieces.
Notes
- Store the bourbon peach pie in an airtight container at room temperature for up to 2 days to maintain crust texture and filling freshness.
- Keep the pie in an airtight container inside the refrigerator up to 5 days to slow spoilage and preserve flavor.
- Wrap the pie tightly in plastic wrap and aluminum foil, place in a freezer container, and freeze for up to 3 months. Thaw pie in the refrigerator before serving.
- When browning butter, swirl constantly for about 5 minutes until it reaches a rich amber color without burning.
- If the pie crust feels too tough during mixing, add 1 tablespoon (15 ml) cold water to adjust texture.
- To avoid runny filling, increase cornstarch by 1 tablespoon if needed and ensure filling simmers for the full 10 minutes.
- Tent the crust with aluminum foil after 30 minutes in the oven if it browns too fast compared to cooking of the filling.
- Reheat leftover slices in a preheated oven at 350°F (175°C) for 10–15 minutes to refresh the crust and warm the filling.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra sweetness. Alternatively, pair the pie with fresh fruit salad or a spoonful of yogurt. Drizzle with caramel sauce or sprinkle cinnamon for added flavor. Crème fraîche is also a complementary topping.
- Reduce sugar in the filling to ½ cup (100 g) for a less sweet pie, keeping bourbon the same to let peach flavor shine.
- Substitute pastry flour for gluten-free flour with xanthan gum, measure-for-measure, for a gluten-free crust option.
- Select ripe, fragrant peaches that yield slightly when gently squeezed for optimal sweetness and juiciness.
- Choose a good quality bourbon with rich, smooth notes to complement the sweetness of the peaches.
- Granulated sugar provides balanced sweetness; brown sugar can be used for a subtle caramel flavor.
- Use cold unsalted butter to achieve a flaky crust texture.
- All-purpose or pastry flour offers structure; gluten-free flour with xanthan gum for gluten-free adaptations.
- Fresh, high-quality ground spices improve warmth and flavor complexity.
- Freshly squeezed lemon juice is preferred for brightness in filling.
- Use pure vanilla extract rather than imitation for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Peaches: Choose ripe, fragrant peaches with a bit of give when gently squeezed. They provide sweetness and juicy texture essential for filling this pie.
- Bourbon: A good quality bourbon enhances the flavor depth. Look for brands with rich, smooth notes as they beautifully complement the sweetness of the peaches.
- Sugar: Granulated sugar is key for sweetness and balancing flavors. If you prefer less refined options, brown sugar adds a hint of caramel flavor that can work well.
- Butter: Use unsalted butter for a rich, flaky crust. Make sure it’s cold to achieve that desired texture when making pie dough.
- Flour: All-purpose flour gives structure to the pie crust. For a gluten-free option, use a measure-for-measure alternative that includes xanthan gum to keep things stable.
- Blackberries: Fresh blackberries add tartness and complexity to the filling. Look for plump, shiny berries, as they enhance the overall taste profile.
- Cinnamon: Ground cinnamon adds warmth and spice, elevating the overall flavor. Use fresh, high-quality cinnamon for the best impact.
- Lemon juice: Fresh lemon juice brightens the filling and balances sweetness. Use freshly squeezed juice rather than bottled for the best flavor.
- Vanilla extract: A good quality vanilla enhances the pie’s flavor. Avoid imitation options; they don’t compare in richness.
Recipe Tips
- If the pie crust is too tough, add 1 tablespoon cold water during mixing until the dough forms without being sticky, about 20 seconds.
- When browning the butter, swirl the pan consistently for about 5 minutes until it turns a rich amber color, avoiding burning the milk solids.
- If the filling is too runny, increase the cornstarch by 1 tablespoon and ensure thorough mixing while simmering the peaches for 10 minutes.
- For a less sweet pie, reduce the sugar in the filling to ½ cup while keeping the bourbon for flavor, allowing the peaches to shine.
- When the pie crust browns too quickly, tent it with aluminum foil 30 minutes into baking to prevent over-baking while allowing the filling to cook fully.
Serving Suggestions
Serve with whipped cream or vanilla ice cream for a sweet touch. Pair with a fresh fruit salad or a scoop of yogurt as well.
Add to breakfast parfaits or use in a galette. You can make bourbon peach crisp or peach cobbler for variety.
Top with a drizzle of caramel sauce or a sprinkle of cinnamon. A dollop of crème fraîche can also complement this bourbon peach pie.
Recipe variations
- You can use fresh peaches for the juiciest filling or frozen peaches when fresh are out of season in this bourbon peach pie recipe.
- Add 1 teaspoon vanilla extract or substitute ½ teaspoon ground ginger to the filling for a subtle spice without overwhelming the bourbon flavor.
- Either brown butter or traditional unsalted butter can be used in the crust, with brown butter enhancing the crust’s nuttiness notably.
- If making more servings, double the filling ingredients and use a 10-inch pie dish, similar to scaling guidelines in 3 Ingredient Peach Cobbler.
Save This Recipe!
How to Store?
To keep your bourbon peach pie fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days to maintain crust texture and filling freshness.
Refrigeration: Place bourbon peach pie in an airtight container inside the refrigerator for up to 5 days to slow spoilage and flavor loss.
Freezing: Wrap pie tightly in plastic wrap and aluminum foil, place in a freezer container up to 3 months. Thaw in refrigerator.
Other Recipes You’ll Love
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
- Strawberry Peach Cobbler
If you enjoyed this Bourbon Peach Pie or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
