Ah, peaches—those sweet, sun-kissed jewels of summer. Every time I bite into one, I’m transported to lazy afternoons and the sound of cicadas. Now imagine that bliss wrapped up in a flaky crust, with a splash of bourbon for a touch of warmth and indulgence. This pie, my friends, isn’t just dessert—it’s a slice of nostalgia.
Steps
- In a large bowl, mix together flour, white sugar, brown sugar, cinnamon, nutmeg, salt, and lemon zest. Add the sliced peaches and toss them until they are well coated.
- Incorporate the lemon juice and bourbon into the peach mixture, ensuring everything is evenly coated.
- Roll out the bottom dough on a floured surface to form a 12-inch circle and place it in a 9-inch pie pan.
- Pour the peach filling into the prepared pie crust, smoothing the top surface gently.
- Cut the butter into small cubes and distribute them evenly over the peach filling.
- Roll out the remaining dough for the top crust, place it over the filling, and seal the edges by pinching them together. Create a decorative edge if desired.
- Lightly brush the top crust with milk and sprinkle with sugar. Cut small slits in the crust to allow steam to escape during baking.
- Bake the pie in a preheated 400°F oven for 30 minutes. Then, lower the temperature to 350°F and bake for an additional 25-30 minutes until the crust is golden brown and the filling is bubbling.
- If the crust browns too quickly, cover it loosely with aluminum foil while continuing to bake.
- Serve the pie with whipped cream or vanilla ice cream for an enhanced flavor experience.
Ingredients
- 5 cups thinly sliced peaches (peeled if desired), about 6 or 7 medium peaches
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1/4 cup bourbon
- 1 tablespoon butter
- Milk, for brushing the crust
- Sugar, for sprinkling on the crust
- 1 chilled double (unbaked) pie crust recipe
FAQ
- Can I make this Peach Bourbon Pie vegan?
- Absolutely! The recipe already includes a vegan-friendly version by using a shortening-based pie crust instead of a traditional butter crust. Just ensure all your ingredients, like the bourbon and sugar, are vegan as well.
- Do I have to use bourbon in the pie?
- While the bourbon adds a unique flavor, you can omit it if preferred. The pie will still be delicious with the natural sweetness of the peaches and spices.
- What type of peaches should I use for this pie?
- It’s best to use fresh, ripe peaches for the most flavor. If fresh peaches are not available, you can use frozen peaches, but ensure they are thawed and drained before use.
- How do I know when the pie is done baking?
- The pie is ready when the crust is golden brown and the filling is bubbling through the slits in the crust. If the crust browns too quickly, cover it loosely with foil to prevent burning.
- What can I serve with Peach Bourbon Pie?
- This pie pairs wonderfully with vanilla ice cream or whipped cream, enhancing the flavors and creating a delightful peaches and cream combination.
Tips
- Choose Quality Shortening: When making the vegan crust, opt for a high-quality shortening like Crisco. It tends to be more cooperative and easier to roll out than cheaper alternatives, ensuring a smoother crust.
- Perfect the Filling: Ensure the bourbon flavor complements rather than overwhelms the peaches by measuring carefully. The balance is key to achieving a sweet and flavorful filling.
- Use a Double Crust: A full double crust not only adds to the visual appeal but also enhances the texture of the pie. Don’t worry about small imperfections—they add a homemade charm.
- Pair with Ice Cream: Serving the pie with vanilla ice cream, whether dairy or vegan, is highly recommended. The combination of warm pie and cold ice cream elevates the dessert experience.
Equipment
- 9″ Pie Pan – Essential for baking the pie.
- Rolling Pin – Needed for rolling out the pie crust.
- Mixing Bowl – For mixing the pie filling ingredients.
- Whisk – Useful for mixing the dry ingredients.
- Pastry Brush – To brush the crust with milk.
- Citrus Zester – For zesting the lemon.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Knife – To cut butter into small pieces and to make slits in the dough.
