Bourbon Peach Pie with Brown Butter Pie Crust

brown butter bourbon peach pie with lattice crust.

Bourbon Peach Pie with Brown Butter Pie Crust

This bourbon peach pie has a flaky brown butter pie crust and is filled with sweet, spiced peaches. The perfect summer dessert!

Course Dessert

Cuisine American, Southern

Prep Time 40

Cook Time 1

Chilling Time 1

Total Time 2 40

Servings slices

Calories 440kcal

Author Kyleigh Sage

Equipment

Ingredients

Brown Butter Pie Crust

2 cups pastry flour substitute all purpose
¼ cup granulated sugar
¼ teaspoon kosher salt
¾ cup unsalted brown butter cold
¼ cup water cold
1 large egg beaten for egg wash

Peach Pie Filling

6 cups sliced peaches fresh or frozen
¾ cup granulated sugar or light brown sugar
3 tablespoons cornstarch
1 tablespoon lemon juice optional
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ cup bourbon optional

US Customary - Metric

Instructions

Peach Pie Filling

In a large pot over medium heat, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
Cook, stirring frequently, until the peaches are soft and the filling starts to simmer and thicken, about 10 minutes.
Remove from the heat and stir in the bourbon.
Allow to cool completely to room temperature before filling the pie crust.

Brown Butter Pie Crust

For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Chill the brown butter until solid, then cut into small chunks.
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.

Assemble the Pie

Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
Lightly flour your counter-top and roll out half of the brown butter pie dough to ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and cut away any excess crust.
Then roll out the top crust and cut into 1 inch wide strips (or keep it in one piece, you do you).
Pour the cooled peach filling into the bottom crust and top with the strips in a lattice pattern. Be sure to seal and crimp the edges together. Place the pie back in the fridge to chill again while the oven is heating.
Let the pie chill in the fridge for about 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
Before baking, lightly brush the top of the crust with egg wash and sprinkle with sugar if desired.
Bake at 425°F for 20 minutes. Then reduce the heat to 375°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 serving to let the filling fully set.
Serve the bourbon peach pie with vanilla ice cream or homemade whipped cream and enjoy!
This peach pie is best eaten the same day, but will keep covered in the fridge for up to 3 days. To reheat, bake at 350°F for 10-15 minutes or until heated through.

Notes

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for at least an hour in the fridge until firm. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

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!!

You can make both the pie crust dough and filling ahead of time and store in the fridge for up to 3 days before assembling the pie!

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to increase it.

Nutrition