Bourbon Peach Pie
Bourbon Peach Pie
Yield: 8-10
Ingredients
Pie Crust (makes 2 crusts)
- Crust (makes 2 crusts)
- 1 stick of butter (I used salted), chilled and cut into large chunks
- 1/2 cup vegetable shortening, chilled
- 2 1/2 cups flour, plus extra for rolling
- 1 1/2 tablespoonssugar
- Ice water (only use enough to moisten dough- prepare 1 cup)
Bourbon Peach Filling
- 6–7 ripe peaches (about 2½ lbs), peeled and sliced
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup bourbon
- 2 tablespoons lemon juice
- 1/3 cup cornstarch
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Crumb Topping
- Note: this makes a double batch. If you'd like a normal amount of crumb topping, cut recipe in half.
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 sticks (1 cup) cold salted butter, cut into chunks
- 1½ teaspoons cinnamon
Instructions
Pie Crusts
- In a deep, large bowl, mix the flour, sugar, chilled butter cubes, and vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse almond-shaped crumbs.
- Add ice water, one tablespoon at a time, and toss with your fingers until the dough comes together. Don't mess with the dough too much or add too much water. You only need enough water for the dough to hold together. Once you've achieved that, form the dough into two disks, wrap it in plastic wrap, and refrigerate for at least 1 hour. You can also refrigerate overnight. I like to freeze the second pie crust so that I have pie crust ready to go when the pie-mood strikes me.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish.Transfer the dough to the pie dish, trim any excess, and crimp the edges. Stick in refrigerator until you're ready to assemble the pie
Bourbon Peach Filling
- Place sliced peaches in a large bowl and toss with lemon juice. In a separate bowl, mix sugars, cornstarch, cinnamon, nutmeg, and salt. Add to peaches along with bourbon and vanilla. Stir to coat well. Let sit 15–20 minutes to get juicy.
Crumb Topping
- In a medium bowl or food processor, mix the flour, brown sugar, and chilled butter cubes and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the pie.
Baking Instructions
- Preheat oven to 425°F
- Pour in the peach filling into the chilled pie crust and generously pile on the cinnamon crumb topping.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 15-20 minutes to brown the topping, then reduce heat to 375°F and bake for another 40-60 minutes, or until the filling is bubbly and the topping is golden brown. If the crust or topping begins to brown too quickly, cover loosely with aluminum foil. This time when I cooked this pie, I cooked the top for 20 minutes and it was pretty brown, so I tented the pie with foil and cooked it like that for another 60 minutes. You want the pie to really be bubbling, that is what is going to ensure that the filling really thickens up.
- Allow the pie to cool completely on a wire rack before serving to let the filling set. I like to let it come to room temperature and then refrigerate overnight. If you cut into it too soon, the filling will be really liquid-y.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling it!
