There’s peach pie. And then there’s Peach Bourbon Pie.
When I set out last week on my own little pieathon, my goal was to learn how to make a rockin’ homemade pie crust and six pies. I had vowed to pass up on any funky flavor combinations and just go with the classics – Key Lime Pie, French Silk Pie, Pecan Pie, Blueberry Pie, Coconut Cream Pie, and Peach Pie.
But on the night before our big pie party, I was telling some friends about the pie menu and mentioned that I was going home afterwards to bake up the final peach pie, and they got pretty excited. Then I mentioned that I’d considered adding in a splash of bourbon, and they got really excited.
So I strayed from my purist pie goals just a bit, and decided to make this classic with a little “kick”. And I’m so glad I did. Allow me to introduce you to my favorite pie of the night:
Peach Bourbon Pie.
There were a few things notable about this Peach Bourbon Pie during our party:
1) It was the only vegan pie. Many of the others had cream and/or an all-butter pie crust. But since there are a few foodie vegans in our group, I decided to make this one with a shortening crust sans cream. And it was fantastic.
2) It was the fastest pie to disappear. Maybe it’s the word “bourbon”. Or arguably the word “peach”. Or the fact that it was just ridiculously delicious. But at the end of the night, this pie plate was practically licked clean.
3) It was the only pie that I insisted people try with ice cream. I had some rich creamy vanilla ice cream on hand, along with some vegan vanilla ice cream, and let me tell you — this peaches and cream combo really is a must-try. So good.
This was also the only pie I made with a full double crust. Although I went for a cheap brand of shortening (for the vegan crust), and it didn’t cooperate as well as Crisco and I couldn’t quite get it to roll out as beautifully as I’d hoped.
But as much as I love pretty desserts, a few bumps and cracks seem much more my style. :)
And regardless, the best part of this pie is hands-down that peach bourbon pie filling. It was sweet, thick, and included just the right amount of bourbon so that it was present but not overpowering.
You’d better believe we took our spoons and scooped up every last bite!
I will definitely, absolutely, 100%, undoubtedly, for sure, decidedly, obviously be making this one again soon.
In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, salt and lemon zest. Add the peaches and toss to combine. Add the lemon juice and bourbon, and toss until evenly coated.
Roll out the bottom half of the pie dough on a floured surface into a 12″ circle and put into a 9″ pie pan. Pour the peach filling into the pie crust, and gently smooth the top into a (mostly) smooth surface. Cut the butter into small pieces and sprinkle evenly over the peaches. Then roll out the second half of the dough and place it on top of the pie for the upper crust. Pinch the edges of pie together, and shape into a ridge and scallop, if desired. Then brush the crust with a tablespoon or so of milk, and sprinkle with sugar. Use a knife to cut a few slits in the middle of the dough for baking. (These instructions are for a covered double crust. You are welcome to make a lattice crust or whatever floats your boat instead!)
Bake at 400 degree F oven for 30 min. Then reduce the heat to 350 and bake for an additional 25-30 minutes, until crust is golden brown and filling is bubbling. If the crust begins to brown too much, loosely cover it with aluminum foil while baking.
You are my pie hero this week! They have all been gorgeous Ali! I will say I think this one is my fave, it’s just so rustic and beautiful!! Have a great weekend friend!
Gorgeous pie, Ali! You have done a fabulous job this week with all your pies. This one looks as tasty as the others and is perfectly rustic. But, oh dear. Ali, this is the pie, a Bourbon Peach Pie, I was going to make with all my peaches this weekend. (I swear! I adore bourbon and look for all incidences to incorporate it.) But, my recipe is different enough that I know you won’t mind. Or, I’ll whip up some ice cream or froyo. Thanks so much for sharing and have a good weekend!
This pie looks super kick ass. LOVE the ingredients!
Beautiful pie! Ever pie this week has been beautiful, so looks like you accomplished your task. I need to work on it for sure!
Oh, Ali, this is my kind of dessert!! I will definitely make this one! Thanks! :)
Fantastic choice of flavors, I’d love a slice right now!
I’m not really a fan of peach pie, but yours looks so amazing that I’m pretty sure I’d have to try a piece!!
Such a pretty pie, it looks like the classic peach but I love the splash of bourbon for a surprise ;).
Peaches and bourbon just go together. Like bananas and chocolate or peanut butter and chocolate. It just works and is awesome! This pie is gorgeous!
This pie is amazing! Super gorgeous!
Oh yes, please! I cannot wait to make this twist on a peach pie! How is your filling so wonderfully thick? I don’t see any thickeners. It’s magic. Bookmarked.
I am all about PIE!! And this looks like a winner….mouthwatering…drool…want. some. now!
Looks delicious! I love peaches, but have never had peach pie… so I’ll have to try your recipe!
Oh. My. Gawd. Yes.
This pie looks amazingggggg.
Everything is better with bourbon :) this looks amazing!!
What kind of bourbon did you use
Any kind of bourbon will do, really! We like regular old Jim Beam, but if we’re feeling extra fancy, we’ll use Woodford Reserve. :)
Thank you so much! I’m excited to make this pie!
So excited to make this pie for a summer BBQ this Friday! How many days ahead of time can I make it and what is the best way to store it? Thanks!
Hi Cara! You could make it a day in advance and store it in the fridge, then reheat in the oven, with foil. You don’t want to make it too far in advance, or else it will become soggy. You can always make your pie dough more ahead of time and freeze it though! We hope you enjoy!
Absolutely delicious! I loved the simple ingredients and only substituted honey for sugar. I did two pies with a pecan praline topping and two without. The pecan was good but the plain peach was our favorite. Thank you!
This is wonderful. I used the pastry recipe too. The only change I made was more lemon juice and I used a crumb topping with pecans.
I made this for a friend’s house warming. It was amazing! I used my own double pie crust recipe but otherwise followed along. The peaches I had were very tart so if they had been sweet I’d reduce the sugar quite a bit. I like 2/5 sweetness level for pies though. The bourbon is a MUST! Definitely use one you like to drink. It went well with both vanilla ice cream and vegan vanilla coconut ice cream. I can’t wait to have an excuse to make it again! Funny, my crust didn’t roll out great either, but I’m glad for the rustic look. I think people wouldn’t have believed me when I said I made it hah!