Maple Bourbon Brown Butter Peach Pie
Servings Prep Time
6-8pieces 35minutes
Cook Time
1hour
Servings Prep Time
6-8pieces 35minutes
Cook Time
1hour
Ingredients
Pie Crust
Peach Filling
Streusel Topping
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.