Apple Bourbon Peach Pie is loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon then baked to perfection in an all butter crust.
Let’s face it, peaches and bourbon go hand in hand. I mean who wouldn’t love sweet juicy peaches soaked in sugary Jim Beam Apple Bourbon? Pair that with the flaky all butter crust and you have the perfect summer pie.
We like to head east of the mountains to get our fresh peaches by the box. Yes, layers of huge, juicy peaches just picked from the trees of Eastern Washington. I can never wait until we get them home. One bite and it’s dripping all the way down your arm. It’s peach perfection.
Once you do get them home. Apple Bourbon Peach Pie is a cinch to make! Of course, you could omit the Jim Beam Apple Bourbon and make a simple peach pie. It’s just as tasty. But, if you happen to have it on hand, I would suggest trying it. It adds that little bit of extra goodness to your pie.
Why All Butter?
Butter = Flaky It’s that simple.
Everyone has their favorite crust. My mom uses Crisco, some people use a blend of shortening and butter, but I prefer straight butter. I feel butter gives an extra flaky crust with the best natural flavor. Shortening seems to have a less desirable after taste.
Tips to make your pie crust a success:
- Use cold butter
- Grate butter
- Use very cold water
- Work quickly
- Avoid over mixing
Apple Bourbon Peach Pie
- 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
- 1 cup sugar
- 1 cup Jim Beam Apple Bourbon
- 5 tbsp flour
- 2 ½ cup flour
- 2 sticks salted butter, grated 1 cup
- ½ tsp sugar
- 2-8 tbsp very cold water
- 1 egg blended for brushing over crust
- Preheat oven to 450 degrees.
- In a large bowl, combine filling ingredients and let sit while you make the crust. (You want enough peaches to mound up because they will shrink when cooked)
- Combine flour and sugar in a large bowl.
- Cut in butter ¼ cup at a time until mixture resembles crumbs.
- Add cold water and form into a ball.
- Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
- Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
- Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
- Place filling in pie dish.
- Place top crust over or make lattice, whatever makes you happy.
- Brush with blended egg.
- Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
- Bake at 450 degrees for about 45 minutes or until golden and bubbly.