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Bourbon Brown Sugar Peach Pie

Bourbon brown sugar peach pie

After returning from the farmers’ market with an ambitious number of peaches, I knew that I’d have to get creative with my bounty. Peach jam, grilled peaches atop vanilla ice cream, and, most recently, bourbon brown sugar peach pie… it was the summer fruit version of Bubba Gumps ‘round here, without the slightest complaint. While delicious all around, the peach pie results in particular were exactly as one would hope from a late-summer pie. The crust, flaky in the most satisfying way, the insides, packed with the most outrageous flavour. If there’s one last way to commemorate a beautiful summer, take it from me and let this recipe be it.

Bourbon brown sugar peach pie Bourbon brown sugar peach pie Bourbon brown sugar peach pie Bourbon brown sugar peach pie Bourbon brown sugar peach pie

Bourbon Brown Sugar Peach Pie
Serves 10
The perfect end of summer treat
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Prep Time
3 hr
Cook Time
45 min
Total Time
3 hr 45 min
Prep Time
3 hr
Cook Time
45 min
Total Time
3 hr 45 min
431 calories
49 g
67 g
24 g
6 g
13 g
214 g
324 g
13 g
1 g
9 g
Nutrition Facts
Serving Size
214g
Servings
10
Amount Per Serving
Calories 431
Calories from Fat 211
% Daily Value *
Total Fat 24g
37%
Saturated Fat 13g
64%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 67mg
22%
Sodium 324mg
14%
Total Carbohydrates 49g
16%
Dietary Fiber 2g
9%
Sugars 13g
Protein 6g
Vitamin A
16%
Vitamin C
7%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE CRUST (makes one 9-inch lattice pie)
  2. 2 1/2 cups all-purpose flour
  3. 1 Tbsp. granulated sugar
  4. 1 tsp. kosher salt
  5. 1 cup (2 sticks) cold, unsalted, butter, cut into 1/2-inch pieces
  6. 1 1/2 cup cold water
  7. 1 cup ice
  8. FOR THE FILLING
  9. 1.5 pounds fresh, super-ripe peaches (2-3 cups, sliced), sliced into 1/2" chunks
  10. 3 Tbsp. cornstarch
  11. 2 Tbsp. brown sugar
  12. 1 Tbsp. bourbon
  13. a generous pinch of salt
  14. 1 large egg
  15. 1 tsp. water
  16. granulated sugar, for sprinkling
Instructions
  1. FOR THE CRUST
  2. In a medium bowl, stir together flour, sugar, and salt. Add the butter and, using a fork or pastry cutter, cut the butter into the flour mixture until pea-sized pieces of butter remain (note: a few larger pieces are totally fine - make sure you don't over mix the dough. The butter chunks give you the flakey delicious bits.)
  3. In a small bowl, mix together the cold water and ice. Gradually add the ice water into your flour mixture, 1 tbsp. at a time, blending with your hands until the dough just comes together. If there are some dry bits remaining, add a few drops of water and mix them into your dough ball.
  4. Divide the dough into two equal portions. Shape your first half into a round disc, and the second half into a rectangular disc. Wrap both tightly in plastic and refrigerate for an hour.
  5. Once chilled, sprinkle your work surface generously with flour. Grab the circular disk and roll it out until it's 1/4" thick, and 11-12" in diameter (place your pie pan on top to make sure the dough is large enough).
  6. Move the dough into the pie plate by folding it into quarters, then placing it onto the pie pan and unfolding it. Press firmly into bottom and sides and trim edges using kitchen shears, leaving 1/4" lip. Cover gently with plastic wrap and place in fridge.
  7. Remove rectangular half of dough from fridge and roll it out, on a flour lined surface, until it's 1/4" thick and 10"x15" in size. Cut dough lengthwise into 1/2" strips using a sharp knife. Place strips on baking sheet, cover with plastic wrap, and place back in fridge while you make your filling.
  8. FOR THE FILLING
  9. Mix together the peach chunks, cornstarch, brown sugar, bourbon, and a generous pinch of kosher salt until well combined. Pour into your pie shell, spreading evenly across the base. The secret to a beautiful lattice is to make sure your filling is as flat and even as possible.
  10. Using the chilled pie crust strips, weave a lattice onto the top of your pie ( here's a great little tutorial).
  11. Cover loosely with plastic wrap and chill in fridge for 1 hour.
  12. TO BAKE
  13. Preheat your oven to 350 F.
  14. Whisk together your egg and tablespoon. Using a pastry brush, brush the eggwash onto your pie dough and sprinkle liberally with sugar.
  15. Place pie pan on a sheet pan and bake in oven for 45-55 minutes.
  16. Cool on wire rack and serve warm with vanilla ice cream.
Adapted from Hummingbird High
beta
calories
431
fat
24g
protein
6g
carbs
49g
more
Adapted from Hummingbird High
lark & linen http://www.jacquelynclark.com/
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