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Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Prep Time15 mins
Cook Time45 mins
Resting Time1 hr
Course: Dessert
Cuisine: Dessert
Servings: 8



  • 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
  • Other:
  • 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.