Peach Pie

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A touch of bourbon and brown sugar never hurt anyone, especially when added to this tasty peach pie! All the amazing summer produce has me in a BAKING FRENZY (anyone else??) 

How Do You Make Pie Crust?

Just a heads up, you will want to make this pastry crust at least 30 minutes in advance. If you’re a pie making novice, OR want to know how to make it without a food processor head over to my Pie Crust Recipe post. It has a full how to video on making the PERFECT pie crust every time.

It’s best to make two separate batches of dough. One for the bottom and one for the lattice. Most processors aren’t big enough for a giant batch and when making it by hand it’s more manageable to have a smaller batch.

1. Start off by adding the all-purpose flour, sugar and salt in a food processor. Give it a few pulses before adding the butter.
2. Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. In a small bowl mix together the ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can squeeze the dough into a clump that stays together it’s done. If not, add in another tablespoon of ice water. P.S. The vodka will bake off so don’t worry about adding it in!
3. Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.

Frequently Asked Questions

How do you know when a peach is ripe?

A ripe peach will have a wonderful fragrant taste, if there’s no smell it’s not ripe. If your peach is rock hard then it’s not ripe. A ripe peach will yield to the touch a bit.

How to get a beautiful, golden pie crust.

• Brush the lattice THOROUGHLY with the egg wash. Be gentle so as not to mar the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.
• Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes. I ALWAYS tent my pies. This means protecting the edge with a long sheet of foil folded in half. This way the pie’s edge stays golden when the center bakes instead of burning!

Pro Tips for Making an Awesome Peach Pie

• You HAVE to use really nice sweet peaches in this pie. If you get a bum batch of cardboard peaches from the supermarket then your pie just won’t be great no matter how much sugar you add to compensate.
• Adding vodka to your ice water will help bring the dough together but won’t toughen your crust by activating the gluten. The alcohol baked off so there’s no need to worry about taste being impacted.
• Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You’ll end up with a nice depth or flavor and beautiful color.
• Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
• TENT that crust during baking. You need to cover the edge with foil so it doesn’t burn while you wait for the center to get nice and golden.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Pumpkin Pie

Pecan Pie

Chocolate Peanut Butter Pie

Apple Pie

Banana Cream Pie

If you’ve tried this peach pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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Peach Pie

Fresh summer peaches with a touch of bourbon in a flakey butter crust makes for a perfect pie.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10 pieces

Calories 250kcal

Author John Kanell

Ingredients

Pastry Crust:

• 5 cups All-purpose flour plus more for rolling 600g
• 1/2 cup granulated sugar
• 1 tsp sea salt
• 2 cups unsalted butter chilled 452g
• 1/4 cup vodka
• 6 tbsp water ice cold
• 1 egg for the egg wash
• 1 tbsp milk for the egg wash

Filling:

• 4 lbs peaches
• 1/4 cup bourbon
• 1/3 cup light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 3 tsp unsalted butter room temperature
• 2 tbsp lemon juice
• 3 tbsp corn starch

Instructions

To Make the Crust:

• At least 30 minutes in advance, make the pastry crust. You'll want to make two batches, one for the bottom and one for the lattice. Divide the ingredients in half or head over to my perfect pie crust post.
• Add the 2 1/2 cups pastry flour, 1/4 cup sugar, and 1/4 tsp salt into a food processor. Give it a few pulses.
• Cut 1 cup of COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
• Mix 3 tbsp ice water and 2 tbsp vodka together in a small cup and slowly drizzle into processor while pulsing. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse. 
• Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.
• Repeat above steps for second batch.
• In a small bowl, lightly beat the egg with an optional tablespoon of milk or cream
• Set it aside in the fridge until ready to use.

For the Filling:

• Boil the peaches for one minute to loosen the skins.
• Allow time to cool. Cut into quarters. Remove pit and skin.
• Place in a large bowl and toss with sugar, cornstarch, bourbon, lemon juice, spices and vanilla.
• Break room temperature butter into teaspoon sized dollops and add to bowl.
• Mix well to distribute ingredients.

For the Assembly

• Roll out 1 disk of pie dough to about 2 inches larger in diameter than your pie pan. Press dough into pie pan and brush with egg wash. 
• Place fruit inside pie crust and trim edge of pie crust. 
• Roll the other disk out to about 1/4 inch thickness. Use a ruler to cut 1 inch strips. Arrange in a lattice pattern over the fruit filling. Brush with egg wash and sprinkle with sugar. I recommend tenting your piecrust to prevent your edges from burning. (Tenting is covering the edge of your pie in tin foil) 
• Bake for about 45 minutes at about 400 degrees.

Notes

 

• You HAVE to use really nice sweet peaches in this pie. If you get a bum batch of cardboard peaches from the supermarket then your pie just won't be great no matter how much sugar you add to compensate.
• Adding vodka to your ice water will help bring the dough together but won't toughen your crust by activating the gluten. The alchohol baked off so there's no need to worry about taste being impacted.
• Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You'll end up with a nice depth or flavor and beautiful color.
• Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
• TENT that crust during baking. You need to cover the edge with foil so it doesn't burn while you wait for the center to get nice and golden.
• You can make this pie without a pastry bottom for all those people that only like the flakiest of pastry dough crusts. It will be difficult to keep that base crisp although I welcome your suggestions!

 

Nutrition

Serving: 1piece | Calories: 250kcal | Carbohydrates: 38g | Protein: 2.2g | Fat: 11g | Saturated Fat: 1.8g | Sodium: 315mg | Potassium: 146mg | Fiber: 0.9g | Sugar: 7.2g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg