Bourbon Peach Pie
Bourbon Peach Pie with Cinnamon Crumb Topping
About This Bourbon Peach Pie
This Bourbon Peach Pie is everything a summer (or year-round) dessert should be: juicy, boozy, cinnamon-spiced peaches inside a flaky homemade crust and finished with a buttery crumb topping. The bourbon deepens the flavor without overpowering the peaches, and the crumb topping gives it that irresistible bakery-style crunch. This pie thickens beautifully, slices cleanly when cooled, and is absolute perfection with vanilla ice cream.
Why You’ll Love This Pie
Homemade crust that’s tender, flaky, and foolproof
Double cinnamon crumb topping that stays crisp and golden
Bourbon-infused peach filling that thickens into the perfect jammy texture
Perfect for holidays (Thanksgiving, Christmas, Easter) or summer cookouts
Make-ahead friendly — crust and topping can be prepped in advance
Ingredients You’ll Need
Pie Crust (makes 2 crusts)
Flour, sugar, salted butter, vegetable shortening (or lard), ice water
Peach Bourbon Filling
Ripe peaches, brown sugar, white sugar, lemon juice, bourbon, cinnamon, cornstarch, nutmeg, vanilla extract, salt
Crumb Topping
Flour, brown sugar, butter, cinnamon
(Full ingredient list in recipe card below.)
How to Make It
Make your homemade pie crust and keep it chilled while you prepare the filling. Toss fresh sliced peaches with lemon, bourbon, vanilla, sugars, cornstarch, and spices until juicy and glossy. Roll out the crust, transfer it to a 9-inch pie dish, and pile the filling high. Mix together the crumb topping and generously cover the peaches. Bake hot at 425°F to brown the topping, then reduce the oven temperature to finish baking until the filling is bubbling and thick. Cool completely so the pie can fully set.
Tips for Success
Use ripe, but not mushy peaches. Underripe fruit stays firm; overripe becomes watery.
Let the peaches rest with lemon + bourbon so the juices release before adding cornstarch.
Chill your crust before baking—cold crust = flaky crust.
Bake until the filling bubbles. That means the cornstarch is fully activated.
Tent with foil if the topping browns too quickly.
Cool completely or overnight. Cutting warm peach pie = runny filling.
Frequently Asked Questions
Can I use frozen or canned peaches?
Yes. Thaw frozen peaches and drain well. Canned peaches should be drained and patted dry to prevent excess liquid.
Does the alcohol cook off?
Yes — only the flavor remains. If avoiding alcohol, increase the lemon juice by 1 tablespoon.
Do I need the full batch of crumb topping?
No — this makes a double batch for a very generous topping. Halve it for a standard amount.
Can I freeze this pie?
Yes! Freeze before baking for best results. Bake from frozen and add additional time.
What to Serve With Bourbon Peach Pie
Vanilla ice cream
Whipped cream
Homemade Caramel
Hot coffee
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Bourbon Peach Pie
Ingredients
- 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)
- 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
- 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
- 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
- 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.
- 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.
- 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!
