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