diary of a Mama, Fashionista, & Foodie

Maple Bourbon Brown Butter Peach Pie

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Perfect Peach Pie
Perfect Peach Pie

This is by far the BEST peach pie I have ever had.  Ok, let me start by saying that even if, say, for some CRAZY reason, you lose your mind and forget to follow any of the instructions…this dessert will still turn out amazing! So, the first time I made this, I used my amazing pie crust recipe, but made a slight mistake and could NOT get my crust to roll out.  It was a disaster and then I was so frazzled, that I started just mixing all the ingredients together for the pie filling, instead of following the instructions. {Oops!}  Well, I have to say, this pie recipe is so awesome, that it still turned out amazing.  Although, I really don’t recommend not following the instructions…I am a tried and true, rule-following, instruction-loving person who normally, always follows directions! Except for that one time 🙂  But it is worth following the instructions to make this dessert as perfect as possible.

Along with at least half of the U.S. population, I really love all things fall and maple-y and bourbon-y, so this Maple Bourbon Brown Butter Peach Pie is no exception.  It is sweet, delicious, and has all the right spices to warm up the soul.  If possible, I highly recommend using ripe, sweet, juicy peaches, because everything is that much better when it’s in season, but if you don’t have access to them, don’t worry, it will still taste great!  Fall gatherings, holidays or even a patio party needs a decadent, Southern-inspired dessert like this to “Wow!” guests and keep them coming back for more.  Plus, you can top this dessert with a scoop of ice cream, fresh whipped cream, or drizzles with caramel sauce to really make it shine.

I hope you love this dessert as much as we do! It really makes me think of family whenever we sit down for dinner and enjoy a fresh, home-baked pie as our dessert.

Maple Bourbon Brown Butter Peach Pie
Maple Bourbon Brown Butter Peach Pie

Print Recipe
Maple Bourbon Brown Butter Peach Pie
Perfect Peach Pie
Course Dessert
Prep Time 35 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Pie Crust
Peach Filling
Streusel Topping
Course Dessert
Prep Time 35 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Pie Crust
Peach Filling
Streusel Topping
Perfect Peach Pie
Instructions
Pie Crust
  1. Mix together the flour, salt and sugar.
  2. With a pastry blender, cut in the cold butter and cold shortening, until it is incorporated and in small even pieces.
  3. Add in the water vodka mixture, adding just a few tablespoons at first. Add more water until dough forms a ball. All the water/vodka mixture may not be needed to get dough into a ball (however, make sure that at least 1/2-3/4 of the water/vodka mixture is used otherwise the dough may end up too dry).
  4. Wrap dough into two equal sized flat circles and chill for at least 1 hour, (longer is better, 3-4 hours or overnight) up to 2 days.
  5. Remove chilled dough from refrigerator. Let rest at room temperature for 10 minutes before attempting to roll. (If the dough is too cold, it will crack when rolling)
  6. Roll dough out onto a lightly floured piece of parchment or waxed paper. (this makes for easy clean up) Lightly flour your rolling pin as well. 1/4" thickness is good.
  7. Fit dough into the plate, trim excess from edges. Crimp edges.
Peach Filling
  1. Preheat the Oven to 350 degrees. Then peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.
  2. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let 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.
  3. Once the caramel turns an amber color, remove from heat and add in the butter, swirling the pan until the butter completely melts.
  4. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.
  5. Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.
Streusel Topping
  1. In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.
  2. Whisk together the 1 cup plus 2 tablespoons flour, 1/2 cup sugar, 3 tablespoons dark brown sugar, 1/4 teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.
  3. Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.
  4. Preheat the oven to 425 degrees (Fahrenheit).
  5. Remove the pie from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!
  6. Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.
  7. Cool for at least 3 hours to allow pie to set (if you cut it while warm, it will be a gooey mess).
Recipe Notes

The key to making the perfect pie crust is to handle it as little as possible and keep everything cold.  I usually try to make my pie crust a day ahead of time and let it refrigerate overnight. If you need additional help on the pie crust, you can find it here - which is where I found my perfect pie crust recipe.  The peach pie was adapted from this recipe.

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