This bourbon peach pie has a flaky brown butter pie crust and is filled with sweet, spiced peaches. Top with homemade whipped cream for the perfect summer dessert!
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Why This Recipe Works
Peach pie is a classic southern recipe that's served every summer! But with just a few small modifications, I promise this will be the most flavorful peach pie you've ever had!
We use brown butter in the homemade pie crust for an extra toasty, depth of flavor that pairs beautifully with spiced peaches.
The pie filling made with all brown sugar for added flavor and is spiced up with bourbon, cinnamon, and nutmeg!
You might also like this classic cherry pie or my favorite apple pie!
Ingredient Notes
You just need a few simple ingredients to make the best bourbon peach pie!
- Peaches - I always use fresh peaches if I can find them, but frozen peaches work great too! You just may have to cook the filling a few minutes longer.
- Bourbon - This is optional but I just love the extra flavor that bourbon adds to the spiced peaches!
- Pastry flour - I always use pastry flour in my pie crust because it yields a lighter, more tender crust. However, all purpose flour will work great if that's all you have!
- Brown butter - This pie crust calls for brown butter instead of regular unsalted butter, because I just love the extra toasty flavor it adds! Make sure to check out my guide to making brown butter if you aren't sure how!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Peach Pie
Make the Pie Crust
For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
Pre-Cook the Filling
Pre-cooking the filling is a game changer! It ensures you never end up with a soupy, under-cooked filling. You also won't end up with a filling that shrinks down during cooking and leaves space underneath your top crust. Best of all, it gives you complete control over the taste and sweetness level of your filling!
My most important note with pre-cooked filling however is that you want it to be completely room temperature before you assemble the pie! If it's too hot, it will melt the butter in the crust too soon and if it's too cold, it won't heat up all the way through in the oven.
In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool.
Assemble the Pie
Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like. [See my post all about pie crust for tips on cutting a lattice design!]
Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won't ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!
Recipe Tips
I highly recommend making the brown butter pie crust and pre-cooking the pie filling the night before you want to make the pie!
This allows plenty of time for the pie dough to chill and makes assembling the pie much quicker the next day!!
Recipe FAQ's
This pie is best eaten the same day, but will keep covered in the fridge for up to 3 days.
Up to you! I prefer to leave the peels on but you can easily remove them if desired.
This happens when the pie isn't cooked long enough, or there wasn't enough thickening agent added. But if you pre-cook the filling, you'll never have a runny pie again!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Bourbon Peach Pie
Equipment
Ingredients
Brown Butter Pie Crust
- 2 cups pastry flour, substitute all purpose
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, browned
- ¼ cup water, cold
- 1 large egg, beaten for egg wash
- turbinado sugar, optional
Peach Pie Filling
- 5-6 cups peaches, fresh or frozen
- ¾ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ cup bourbon, optional
- 2 teaspoons lemon juice, optional
- 1 teaspoon vanilla extract
Instructions
Brown Butter Pie Crust
- For more tips and tricks on how to make perfect flaky pie crust, check out this post!
- Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
- In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
- Add cold water and combine until dough forms a nice ball but is still slightly sticky.
- Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
Peach Pie Filling
- In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool.
Assemble the Pie
- Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
- Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
- Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like.
- Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
- Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
- Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
- For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won't ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jess says
So you brown the butter first and then put it back into the fridge to chill right? Don’t see that step…
Andrea says
I saw a comment about the crust being difficult to work with, so I was nervous. But I found it pretty easy and it turned out perfectly!! Seriously so good!
Brenda says
If you make the pie filling the night before you bake the pie do you just store the filling in the fridge or on the countertop?
Kim O says
Pie filling taste was very good, the bourbon kicks it up a notch. I loved the smell of the brown butter crust as I was working with it. But the recipe for the brown butter pie crust was off a bit. I could not roll the crust to 1/4 inch as instructed because that barely covered the bottom of the pie pan. There certainly was not enough to have 2 inches of crust hang over the egdes, as with most my other pie crusts. Secondly, the pie crust begins to split and crumble the minute you start rolling it. I had it in the fridge for an hour before, then rolled it out on my marble countertops to keep it chilled. Within 3 minutes it was a thin mess of split pie crust that could not be rolled onto the pin to put in the pie plate. I had to roll it back into a ball and put it back in the fridge. With the other crust, I used a ton of flour to keep it from sticking and splitting. I could barely lift it, and it was not intact, into the pie plate. I had to pinch off any extra around the egdes to fill in the splits and cracks. I have the pie plate with the patched together bottom crust back in the fridge now, trying to firm it up before I even attempt to put the filling in. I'm hoping the other crust, that was already "worked" a bit, will come out well enough to make a lattice top--and still be flaky. I'm not sure how I will get it to meld with the bottom crust, as there is no overhang on the bottom crust now. We'll see how it turns out. I'll update after it's baked. All in all, it should be very flavorful, the crust just didn't come together as easily as the author says it does, and you have to roll it thinner than 1/4 inch to have enough crust for both top and bottom crusts.
Kyleigh Sage says
I'm so sorry to hear that you're having trouble with it! If the pie crust is splitting and breaking, it's likely too dry and there's a little too much flour. The dough itself should be somewhat sticky and then if you flour the surface and the rolling pin, it should roll out easily. If the dough is very dry, I recommend wetting your hands and gently kneading it to incorporate a little extra water.
As for the pan size, I've never had that problem so my only guess is that you're using a deep dish pie pan instead of a standard size.
Again, so sorry it's not turning out right!
S says
It was pretty good, especially with the addition of brown butter