I baked a sturdy pie with a perfectly flaky crust and a bourbon and cinnamon peach filling that holds its shape, and my Peach Thanksgiving Dessert includes a clever technique for neat, clean slices.

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I never planned on making a pie that slices so clean, but this Cinnamon Bourbon Peach Pie does exactly that. Ripe peaches caramelize into rich, fruity layers and a hit of bourbon lifts the sweetness into something almost scandalous.

It’s the kind of Peach Thanksgiving Dessert I keep bringing to family, the one people pretend they only ate a sliver of. It also gets namechecked when friends ask about Bourbon Pie Recipes, like it’s some legendary thing.

I’m not perfect, i’ve flubbed the crust more than once, but the flavor keeps me trying until it’s just right.

Ingredients

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Juicy ripe peaches add fiber, vitamin C, and natural sweetness, making filling bright and tender.
Cold butter makes flaky crust, gives rich fat and mouthfeel but raises saturated fat.
All purpose flour provides structure and carbs, moderate protein, and sometimes a slightly doughy chew.
Granulated and brown sugar drive sweetness, caramel notes from brown, lots of simple carbs though.
Cornstarch thickens juices so filling isn’t soggy, adds mostly carbs, little nutrition.
Bourbon adds warm boozy depth and aroma, tiny alcohol cooks off but flavor stays.
Ground cinnamon gives cozy spice, antioxidants, warmth; use sparingly for best balance.

Ingredient Quantities

2 1/2 cups all purpose flour (about 300 g)

1 tablespoon granulated sugar

1 teaspoon fine salt

1 cup cold unsalted butter 2 sticks

6 to 8 tablespoons ice cold water

1 tablespoon apple cider vinegar or vodka optional

5 to 6 large ripe peaches about 3 pounds peeled and sliced

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup cornstarch

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg optional

1/4 teaspoon fine salt

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 to 3 tablespoons bourbon

2 tablespoons unsalted butter

1 large egg for egg wash

1 tablespoon water for egg wash

1 tablespoon coarse sugar for sprinkling optional

How to Make this

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1. Make the crust: in a big bowl whisk 2 1/2 cups flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt. Cut 1 cup (2 sticks) cold unsalted butter into small cubes and work it into the flour with a pastry cutter or your fingers until pieces are mostly pea sized with some smaller bits left, you want texture not paste. Stir in 1 tablespoon apple cider vinegar or vodka if using, then add 6 to 8 tablespoons ice cold water a tablespoon at a time until the dough just holds when squeezed. Shape into one thick disk, wrap and chill at least 1 hour.

2. Prep the peaches: peel and slice 5 to 6 large ripe peaches (about 3 pounds). In a large bowl toss the slices with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg if using, 1/4 teaspoon fine salt, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 2 to 3 tablespoons bourbon. Let sit 10 to 15 minutes to macerate and draw juice out.

3. Quick cook the filling so it wont run: transfer the peach mix to a wide skillet and cook over medium heat, stirring gently, until the mixture thickens and most juices look glossy and slightly reduced, about 3 to 5 minutes. Remove from heat and stir in 2 tablespoons unsalted butter so it melts into the mixture. Let cool to room temperature, that helps the filling set inside the pie.

4. Heat the oven and prepare your pan: preheat oven to 425 F and put a rimmed baking sheet on the rack you will bake on to catch any drips. Lightly flour your work surface and roll the chilled dough disk into a circle big enough for a 9 inch pie plate.

5. Build the pie: transfer the rolled dough to the pie plate, trim to about 1/2 inch overhang. Pour the cooled peach filling into the crust, spreading evenly and making sure syrup is distributed. Dot the top of the filling with any remaining butter bits if you have them.

6. Top crust: roll out the remaining dough for a full top or make a lattice, whatever you prefer. Place the top over the filling, trim overhang leaving about 1/2 inch, then fold and crimp to seal. Cut a few vents if using a full top so steam can escape.

7. Egg wash and finish: whisk 1 large egg with 1 tablespoon water and brush lightly over the top crust. Sprinkle 1 tablespoon coarse sugar on top if you want sparkle and crunch. If the edges brown too fast while baking, loosely tent with foil.

8. Bake: put the pie on the preheated rimmed baking sheet and bake at 425 F for 20 minutes, then lower oven to 375 F and continue baking another 35 to 45 minutes until crust is deep golden and the filling is bubbling thickly in the vents. If bubbling is violent, you can place foil tent just loosely.

9. Cool and serve: let the pie cool at least 2 hours on a rack so the filling sets and slices clean. Serve warm or room temp, with ice cream if you want. If peaches were extremely juicy you can chill the pie longer for perfect slices.

Equipment Needed

1. Large mixing bowl, for the crust and for macerating the peaches (use two if you want less mess).
2. Pastry cutter or two forks (or your fingers if you dont have one), to cut the cold butter into the flour.
3. Measuring cups and spoons, for flour, sugars, cornstarch, spices and liquids.
4. Rolling pin, or a clean wine bottle in a pinch, for rolling the dough.
5. 9 inch pie plate, to bake the pie in.
6. Rimmed baking sheet, to catch any drips while the pie bakes.
7. Wide skillet, to quick cook and thicken the peach filling so it wont run.
8. Sharp knife and vegetable peeler, for peeling and slicing the peaches.
9. Pastry brush and a small bowl, to mix and apply the egg wash.
10. Wire cooling rack and oven mitts, to cool the pie and handle hot pans safely.

FAQ

Q: Can I make the crust ahead of time?

Yes, you can. Make the dough, form it into two disks, wrap tightly and chill for at least 1 hour or up to 3 days. You can also freeze for up to 1 month, thaw in the fridge overnight before rolling. Chilling helps keep the butter cold so the crust stays flaky.

Q: My peaches are very juicy, will the pie be soggy?

Juicy peaches can make a runny pie, so toss slices with the listed sugars and the 1/3 cup cornstarch and let them sit 15 to 30 minutes to draw off some juice. If theres still a lot of liquid, drain a bit, or bake on a lower rack and place a rimmed baking sheet underneath to catch drips. Prebaking the bottom crust a little helps too if you're worried.

Q: I dont want to use bourbon, what can I substitute?

No problem. Replace the bourbon with equal parts apple juice, orange juice, or a splash of rum or brandy if you have it. You can also just skip it and add an extra 1/2 teaspoon vanilla for flavor.

Q: Can I use frozen or canned peaches?

Frozen is okay if thawed and well drained, but they release more water so you may need extra cornstarch and to drain juices. Canned peaches work in a pinch but cut back on the sugar in the recipe since they're often sweetened, and again, watch the thickener amount.

Q: How do I know when the pie is done?

The crust should be golden and the filling should be visibly bubbling through vents or lattice, about 45 to 55 minutes at 375°F (190°C). If the edges brown too fast, cover them with foil and keep baking until the center bubbles.

Q: How should I store and reheat leftovers?

Store covered at room temp for a day, or in the fridge up to 3 days. To reheat and keep the crust crisp, warm slices in a 350°F (175°C) oven for 10 to 15 minutes. You can also freeze slices wrapped well for up to 2 months and bake from frozen, adding a few extra minutes.

Cinnamon Bourbon Peach Pie Recipe Substitutions and Variations

Butter (crust): Use cold vegetable shortening or lard 1:1 by weight. Shortening gives extra flake but less buttery taste, so try half butter / half shortening if you want both flavor and flake.
Cornstarch (filling): Swap with tapioca starch or arrowroot powder 1:1. Both thicken well and make a glossy filling, tapioca holds up better if you freeze the pie.
Bourbon: Use dark rum or brandy in the same amount (2 to 3 tbsp). For a non alcoholic option use unsweetened apple cider or extra lemon juice plus 1 tsp vanilla, but cut back a little on the added sugar if the cider is sweet.
Egg wash: Brush with whole milk or heavy cream for shine and color, same amount. For a vegan option use aquafaba (chickpea brine) or a light brush of melted vegan butter.

Pro Tips

1. Cold butter is everything. Keep the butter in small pea sized pieces, work fast, and chill the dough at least 1 hour before rolling. If your kitchen is warm, pop the butter or even the whole dough in the freezer for 10 minutes so it stays flaky. Rolling between two sheets of parchment cuts down on handling and sticky mess.

2. Reduce the filling first and cool it completely before you put it in the crust. Spoon a bit onto a chilled plate and stick it in the fridge for 5 minutes to see if it sets. If its still loose, simmer a little longer. Cooling the filling makes slicing way cleaner.

3. Protect the crust while the filling finishes bubbling. Bake on a rimmed sheet to catch drips and if the edges get too dark, loosely cover them with foil halfway through. If the top is golden but the filling isnt bubbling thickly, lower the temp a bit, tent the top, and wait for those slow steady bubbles.

4. Make ahead or freeze for less stress. You can assemble and freeze an unbaked pie until firm, wrap it well and bake from frozen, adding about 20 minutes and watching the color. Or bake a day ahead and chill overnight for perfect slices the next day.

Cinnamon Bourbon Peach Pie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I baked a sturdy pie with a perfectly flaky crust and a bourbon and cinnamon peach filling that holds its shape, and my Peach Thanksgiving Dessert includes a clever technique for neat, clean slices.

Servings

servings

Calories

579

kcal

Equipment: 1. Large mixing bowl, for the crust and for macerating the peaches (use two if you want less mess).
2. Pastry cutter or two forks (or your fingers if you dont have one), to cut the cold butter into the flour.
3. Measuring cups and spoons, for flour, sugars, cornstarch, spices and liquids.
4. Rolling pin, or a clean wine bottle in a pinch, for rolling the dough.
5. 9 inch pie plate, to bake the pie in.
6. Rimmed baking sheet, to catch any drips while the pie bakes.
7. Wide skillet, to quick cook and thicken the peach filling so it wont run.
8. Sharp knife and vegetable peeler, for peeling and slicing the peaches.
9. Pastry brush and a small bowl, to mix and apply the egg wash.
10. Wire cooling rack and oven mitts, to cool the pie and handle hot pans safely.

Ingredients

2 1/2 cups all purpose flour (about 300 g)
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup cold unsalted butter 2 sticks
6 to 8 tablespoons ice cold water
1 tablespoon apple cider vinegar or vodka optional
5 to 6 large ripe peaches about 3 pounds peeled and sliced
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup cornstarch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg optional
1/4 teaspoon fine salt
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 to 3 tablespoons bourbon
2 tablespoons unsalted butter
1 large egg for egg wash
1 tablespoon water for egg wash
1 tablespoon coarse sugar for sprinkling optional

Directions

Make the crust: in a big bowl whisk 2 1/2 cups flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt. Cut 1 cup (2 sticks) cold unsalted butter into small cubes and work it into the flour with a pastry cutter or your fingers until pieces are mostly pea sized with some smaller bits left, you want texture not paste. Stir in 1 tablespoon apple cider vinegar or vodka if using, then add 6 to 8 tablespoons ice cold water a tablespoon at a time until the dough just holds when squeezed. Shape into one thick disk, wrap and chill at least 1 hour.
Prep the peaches: peel and slice 5 to 6 large ripe peaches (about 3 pounds). In a large bowl toss the slices with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup cornstarch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg if using, 1/4 teaspoon fine salt, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 2 to 3 tablespoons bourbon. Let sit 10 to 15 minutes to macerate and draw juice out.
Quick cook the filling so it wont run: transfer the peach mix to a wide skillet and cook over medium heat, stirring gently, until the mixture thickens and most juices look glossy and slightly reduced, about 3 to 5 minutes. Remove from heat and stir in 2 tablespoons unsalted butter so it melts into the mixture. Let cool to room temperature, that helps the filling set inside the pie.
Heat the oven and prepare your pan: preheat oven to 425 F and put a rimmed baking sheet on the rack you will bake on to catch any drips. Lightly flour your work surface and roll the chilled dough disk into a circle big enough for a 9 inch pie plate.
Build the pie: transfer the rolled dough to the pie plate, trim to about 1/2 inch overhang. Pour the cooled peach filling into the crust, spreading evenly and making sure syrup is distributed. Dot the top of the filling with any remaining butter bits if you have them.
Top crust: roll out the remaining dough for a full top or make a lattice, whatever you prefer. Place the top over the filling, trim overhang leaving about 1/2 inch, then fold and crimp to seal. Cut a few vents if using a full top so steam can escape.
Egg wash and finish: whisk 1 large egg with 1 tablespoon water and brush lightly over the top crust. Sprinkle 1 tablespoon coarse sugar on top if you want sparkle and crunch. If the edges brown too fast while baking, loosely tent with foil.
Bake: put the pie on the preheated rimmed baking sheet and bake at 425 F for 20 minutes, then lower oven to 375 F and continue baking another 35 to 45 minutes until crust is deep golden and the filling is bubbling thickly in the vents. If bubbling is violent, you can place foil tent just loosely.
Cool and serve: let the pie cool at least 2 hours on a rack so the filling sets and slices clean. Serve warm or room temp, with ice cream if you want. If peaches were extremely juicy you can chill the pie longer for perfect slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.