Bourbon Peach Pie with Brown Sugar Topping



Bourbon Peach Pie with Brown Sugar Topping
makes one 9 inch pie

Each year, I peel and slice peaches when they’re at their seasonal best before freezing them on a sheet pan.  Once they’re completely frozen, I place them in resealable freezer bags and keep them all year long.  When using frozen peach slices, simply warm them for 2 minutes in a microwave safe bowl before using them to make the filling.

1 1/2 cups (180 grams) All-purpose flour
1/4 teaspoon sea salt
8 Tablespoons (4 ounces) butter, chilled
4 – 6 Tablespoons ice water

3 cups (1 pound) peeled, sliced peaches
2 ounces bourbon ( I prefer Buffalo Trace brand)
3/4 cup (144 grams) granulated sugar
1 Tablespoon lemon juice
2 Tablespoons tapioca

3/4 cup (144 grams) brown sugar
1 cup (120 grams) All-purpose flour
1/2 teaspoon cinnamon
4 Tablespoons (2 ounces) butter, melted

To save time, I usually make my pie crust in my food processor.  This recipe can also be made in a bowl using a dough blender or a large fork.   Either way, the result will be a flaky, buttery crust that pairs deliciously with the peach filling.

To make the crust, place flour and salt in the bowl of a food processor.  Pulse the dry ingredients to combine.  Add the cubed butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.

With the motor running, add ice water one Tablespoon at a time until the dough forms a ball.  Take care not to over process the dough.  Over processing will help to develop the gluten in the flour and lead to a crust that is less flaky.  Remove the crust from the processor, shape into a flat disk, and place on a sheet of waxed paper or plastic wrap.  Refrigerate while the filling is prepared.

To prepare the filling, combine the peach slices, bourbon, sugar, lemon juice and tapioca in a large bowl.  Mix gently to combine.  Set aside.

Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking.  Set aside.

Remove the chilled pie dough from the refrigerator.  Roll the crust into a smooth disk large enough to line the pie plate.  Rolling will be much easier if done on a well-floured surface or between two sheets of freezer paper or waxed paper.

Place the bottom crust in the pie plate, taking care not to stretch the dough.  By gently lifting the edges of the crust, the dough will naturally come to rest on the bottom of the pie plate without stretching.  Continue this technique around the perimeter of the pie plate.  Stir the prepared filling and gently place it on top of the crust in the pie plate.

Prepare the topping by combining the brown sugar, flour, and cinnamon in a small bowl.  Add the melted butter and stir to distribute evenly and moisten the dry ingredients.  Using your hands or a large spoon, place mounds of the topping on the peach pie filling, distributing evenly.  Take care to leave gaps in the topping to allow steam to escape from the fruit filling as the pie bakes.

Transfer the pie plate to the lined baking sheet and place in the preheated oven.  Bake approximately 40-45 minutes, turning the pan halfway through the baking time to help ensure even browning.  The pie is done when the filling is bubbly and the topping and crust are golden brown.

Place the baking sheet on a wire rack to cool.  Serve warm or at room temperature topped with a scoop of vanilla bean ice cream.  Enjoy!




i added my own photo of the one i just baked ~ gardengal bevy


Gooey Peach Cake

added by Jane Manookin

Easy to make and hard to leave alone. This was one of my experiments that worked out, and my family gobbles it up!

Cook time: 30 Min  Prep time: 10 Min


1 pkg yellow cake mix
eggs, oil, water, as directed on box
2 can(s) sliced or diced peaches, 16 oz
1/2 c brown sugar
1 Tbsp corn starch
1/8 tsp almond extract (optional)
sliced almonds (optional)


1. In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract)

2. In a small bowl, mix brown sugar and corn starch until well combined

3. In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.) Add the brown sugar mixture and stir until thickened.

4. In an ungreased 9×13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter. Drop peaches by large spoonfuls all over the batter. (If you want almonds, sprinkle them on at this point.)

5. Bake at 350 degrees for 25-35 minutes. Don’t over-bake; it’s best when it’s still a little gooey.

6. Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. 😉