“When someone asks if you’d like cake or pie,
why not say you want cake and pie?” -Lisa Loeb
My first blog post was the best pie crust recipe to use for any pie-related creation. If you want to make your crust from scratch, head over to my crust recipe. If you choose to use a ready-made unbaked pie crust, that’s alright too. It gives you more time to make the filling!
Thankful for Pie
A few years ago, I was in charge of making dessert for a summer barbecue dinner with my extended family. Since we are a small family, we were expecting ten guests in total, eight of whom are dessert-eaters. Summer is peach season, so I was super excited to experiment with one of my favorite fruits. Enjoy the fruits of my labor!
Bourbon Peach Pie
- 6 peaches thinly sliced
- 1 cup sugar
- 1/4 cup flour
- 1/2 tsp. cinnamon
- 3 tbsp Bourbon (or more)
- Lemon juice
- Preheat oven to 350F
- In a medium-sized pot, melt the butter, brown sugar, granulated sugar, cinnamon, and salt. Then, bring to a boil, gradually adding heavy cream (I usually end up using the rest of the cream that I had left over from making the crust from scratch). Cook until bubbling and remove from the heat.
- Cook until the sauce is bubbling. Test the caramel by dropping a bit in a cup of cold water. If it holds his shape but maintains the typical caramel-sauce-for-ice-cream texture, it’s ready.
- Add flour, then set aside to cool.
- If you are using the pie crust recipe from my earlier post, cover pie crust (without filling) with a sheet of foil and bake for 10 minutes.
- Mix the sliced peaches into the caramel sauce and add lemon juice to taste.
- Remove pie crust from oven, uncover, and add filling. Be sure to build a slight mound in the center. If you choose to roll out a top crust, make sure to dot the top of the filling with butter before sealing it up with the crust. Personally, I prefer to use my crumble topping recipe.
- Cover the top of the pie with foil again, place pie plate on a baking sheet and bake for 10-15 minutes.
- Remove foil from the top of the pie and lower temperature to 350. Bake an additional 40-50 minutes. Check the pie during the last 20 minutes of baking to see if the crust and/or crumble is getting too dark. If so, wrap foil around the edges of the pie and continue to bake.
- Pie is done when crust is golden and filling is bubbly. Set it on the counter to cool and set.
Enjoy it slightly warm with a hefty scoop of ice cream (I prefer Häagen-Dazs vanilla, but to each their own), or the next day refrigerated with a dollop of whipped cream. You may choose to share the pie, but there is no shame in keeping it tucked away in the fridge for yourself.
I’d love to hear how you liked this recipe. Enjoy!