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.
Mrs. Jennifer Irizarry
Don't have time to make prepare this? Live in Texas? Visit my Online Pie shop to order! www.JennsFarmTable.com/shop
45 minPrep Time
50 minCook Time
1 hr, 35 Total Time
- 2 1/2 cups all purpose flour
- 1 tsp sugar
- 1 tsp salt
- 2 sticks unsalted european butter (cut into cubes and VERY COLD)
- 3 pounds peeled and sliced peaches
- 2 tablespoons cornstarch
- 1 1/2 tablespoons flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Pinch of allspice
- 1/2 cup sugar
- 1/4 cup maple syrup
- 4 tablespoons bourbon
- 3 tablespoons butter
- Egg wash:
- 1 egg
- splash of milk
- Preheat oven to 425. Place rack in lower third of the oven and put a cookie sheet covered with foil below that rack to catch the pies overflow.
- Butter your pie dish and prepare your bottom crust. Refridgerate the crust while you make the filling.
- Peel and slice the peaches, and toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice. (Note: If using frozen peaches, thaw completely in a strainer over a bowl to catch any juices.)
- In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, and bourbon. Stir JUST UNTIL the sugar dissolves and then let it come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.
- Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts.
- Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie crust and place in the refrigerator once more.
- Roll out your top pie crust on a well floured surface and cut it into whatever design you desire.
- TIP - See my post http://jennsfarmtable.com/2016/05/pretty-pie-top-designs/ if you need directions on making a fancy pie top.
- Brush the edges of the bottom crust with egg wash, apply the top crust and flute and crimp edges.
- Brush the top of the pie with egg wash and bake in oven 15-20 minutes at 425. Reduce heat to 350 and move pie to center rack for another 30-40 minutes.
- Your pie is done when the crust is golden brown and the filling bubbles. Keep an eye on it!
- If your crust starts to brown too quickly cover it with strips of foil or a pie crust shield.