I’ve given this Maple Bourbon Peach Pie recipe a little tweak from my previous version. The modification includes more bourbon, so keep reading… 🙂
Peaches are sweetest and juiciest in June. But if it’s not peach season don’t worry, frozen peaches work great too. Frozen fruit makes great pie fillings since the fruit is frozen at peak ripeness! Thaw and drain them very well.
Step One: Make your perfect all butter crust and chill for at least 2 hours. I always make mine the day before and chill overnight. The pie crust is the right temperature when you push your finger in it and it makes a slight indent. If it is too cold it will crack.
Don’t throw away your pie crust scraps, bake them! Sparkle them with cinnamon and sugar and bake in a 400 degree oven for 7-8 min or until puffed and golden. Viola! Cinnamon snacks!
Step two: Make the filling. If you are using frozen peaches, you will want to let them thaw for about 3-4 hours in a colander over a bowl. Stir every once in a while to redistribute juices.
Step Three: Roll out your top crust and flip on to a large piece of parchment paper. Chill for at least 15 minutes. The secret to cutting perfect designs and lattice crusts is A SUPER COLD CRUST!
Cut your lattice top with a sharp pairing knife. If the dough warms up and gets sticky, chill again before weaving. Or cut with your pie top cutter! See my post on How To: Pretty Pie Top Designs. Here this a link to explain how to weave a lattice crust by hand.
Tools to get the job done right! Happy baking! And if you make this pie please share a photo #TheFarmTableTestKitchen
If you live in the Dallas, Texas area; you can order this pie from my Online Pie Shop.