Posted on by Lia Fireheart

Bourbon Peach Pie

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Bourbon Peach Pie

Ingredients

  • Brown Butter Pie Crust

  • 2 cups pastry flour substitute all purpose

  • 1 tablespoon granulated sugar

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted brown butter cold

  • ¼ cup water cold

  • 1 large egg beaten for egg wash

  • turbinado sugar optional

  • Peach Pie Filling

  • 5-6 cups peaches fresh or frozen, unpeeled

  • ¾ cup light brown sugar

  • 3 tablespoons cornstarch

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon kosher salt

  • ¼ cup bourbon optional

  • 2 teaspoons lemon juice optional

  • 1 teaspoon vanilla extract

Directions

  • Brown Butter Pie Crust
  • Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
  • In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
  • Add cold water and combine until dough forms a nice ball but is still slightly sticky.
  • Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
  • Peach Pie Filling
  • In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool to room temperature.
  • Assemble the Pie
  • Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
  • Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
  • Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like.
  • Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
  • Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
  • Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
  • For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won’t ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!

Notes