Bourbon peach pie is the ultimate summer dessert, where ripe, juicy peaches are paired with the rich flavors of brown butter and brown sugar, all wrapped up in a flaky, golden crust.

This pie takes classic peach pie up a notch with a hint of bourbon and a touch of spice from a hint of nutmeg and cinnamon.

A slice of bourbon peach pie with a bourbon bottle in the background.

Bourbon Peach Brown Butter Pie Recipe

Brown Butter Magic: Browning the butter adds a rich, nutty flavor that takes this pie from good to “I need another slice” level.

Bourbon Boost: The splash of bourbon gives the peaches a subtle, grown-up kick that pairs perfectly with their natural sweetness.

Customizable Filling: Whether you like your pie juicy or jammy, you’re in control with the amount of tapioca—just the way it should be.

Foolproof Crust: Starting the pie at a high temperature ensures a perfectly crisp crust that won’t turn soggy, even with all that juicy fruit.

A Twist on Grandma’s Recipe

This fresh peach pie is a delicious twist on the classic flavors of our peach crisp.

This fresh peach pie recipe is a great way to use up the summer’s best fruit. The browned butter and bourbon give this pie an extra dimension of flavor that makes it irresistible! If you’re not a fan of bourbon or don’t want to cook with alcohol, we offer a substitute. Check out the notes in the recipe card.

For more peachy recipes, check out our cast iron peach cobbler, fresh grilled peaches with toffee sauce, or a peaches and cream tart.

A slice of brown butter bourbon peach pie with a pie dish in the background.

The Ingredients You Need:

Here is a list of the ingredients you will need. Scroll down to the printable recipe card for all the details.

Double crust pie pastry. You can use a store-bought pastry or make your own from scratch.
Fresh peaches. I prefer to peel them because the peel is fibrous but you can leave the skin on if desired.
Lemon juice.
Brown sugar.
White sugar.
Cinnamon and nutmeg.
Bourbon.
Instant tapioca.
Milk or cream. We use this to coat the top of the crust to give it a glossy, golden brown color.

Stirring bourbon and sugar into a bowl of peach slices.

How to Make This Fresh Peach Pie:

Here is a quick overview so you can see how easy it is to make this peach bourbon pie recipe. Please scroll down to the printable recipe card to see all the details.

Roll out the bottom crust and place it in the pie dish.
Toss the peaches with lemon juice then add the sugar, spices, bourbon, and tapioca.
Make the browned butter.
Pour the peach filling into the pie shell and drizzle the butter on top of the filling.
Roll out the top crust and place over the filling. Crimp the edges of the pie shell.
Coat the top of the pie with cream or milk and sprinkle sugar on top.
Cut vent holes in the pie shell and bake.

Let the pie cool before you slice into it then top it off with some homemade whipped cream for a fantastic dessert. Or serve it with ice cream and salted caramel.

Recipe Variations

Almond Amaretto Peach Pie: Substitute the bourbon with 2 tablespoons of amaretto and sprinkle 1/2 cup of sliced almonds over the peach filling before adding the top crust.

Ginger Peach Pie: Add 2 tablespoons of chopped candied crystalized ginger to the filling and replace the nutmeg with ground ginger.

Raspberry Peach Pie: Gently fold one cup of fresh or frozen raspberries into the fruit filling for a tart and sweet combo that’s bursting with summer flavors.

Brown the butter until it smells nutty and has golden brown particles on the bottom of the pan.

Tips for Success:

Remove the skin of the peaches for the best results. Removing the peach skin isn’t really necessary, but it will give the pie a smoother texture and cleaner flavor.
Choose freestone peaches if you can. Freestone peaches pull away from the seed when you slice the peaches open. They are easier to work with and will make the job of slicing much quicker.
Don’t want to cook with alcohol? No problem. We love the oaky flavor that the bourbon adds however, a splash of vanilla extract will compliment the peaches and browned butter quite nicely.
Don’t burn the butter. Butter can go from golden brown to burnt pretty quickly. You want it to be brown enough to provide a deep, nutty flavor but you don’t want it to get black and bitter.
Adjust the thickener to your liking. If you like your peach pie filling a bit syrupy and runny, use the smaller amount of tapioca. If you prefer a thicker, jammy filling, use the larger amount of tapioca.
Coat the pie dish in non-stick spray. Spraying the pie dish will help the peach pie slices come out easier.
Adjust the temperature. We start baking the pie at a high temperature for the first 15 minutes then we turn the temp down. The extra high blast of heat will help the bottom pie crust set and prevent a soggy crust.
Set the oven rack closer to the bottom. Bake the pie in the bottom third of the oven to help the bottom crust set and get crisp.

Freshly baked peach pie with sugar topped crust.

Some Other Recipes We Are Sure You Will Love:

Juicy blueberries and tart rhubarb make a fantastic combination in this blueberry rhubarb pie.

Our strawberry rhubarb slab pie is perfect for large groups and potlucks. Sweet and tart and perfectly spiced.

Our fresh blackberry pie is a classic favorite that everyone loves.

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A slice of peach pie with brown butter and bourbon.

Fresh Peach Pie with Brown Butter

Brown butter and bourbon make a gourmet flavor combination for peach pie. Browning the butter gives it a rich, toasty aroma that pairs beautifully with the sweet bourbon and juicy peaches. This is a delicious twist on a classic peach pie.

Don't forget to reduce the oven temperature after the first 15 minutes.

5 from 3 votes

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 377kcal

Author: Dahn Boquist

Ingredients

1 recipe for double pie crust
4 pounds peaches peeled and sliced
2 to 3 tablespoons lemon juice
⅔ cup brown sugar
⅔ cup white sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅓ cup bourbon
4 to 5 tablespoons instant tapioca* see notes
6 tablespoons butter

Topping

2 tablespoons milk or cream
2 tablespoons white sugar*

Instructions

Preheat the oven to 425°F and spray a 9-inch pie plate with non-stick cooking spray. Adjust the oven rack to the lower third of the oven.
Sprinkle the counter with flour and roll out the bottom pie crust. Transfer the crust to a 9-inch pie dish letting about an inch hang over the sides.
Add the peach slices to a large mixing bowl and toss them with the lemon juice.
Add the brown sugar, white sugar, cinnamon, nutmeg, bourbon, and tapioca to the peaches. Fold the mixture together with a wide spatula.
Melt the butter in a skillet. Continue cooking the butter until it is golden brown and smells toasty. (The butter will foam up then you will start to see brown specks forming on the bottom of the pan.)
Pour the peach filling into the bottom pie crust.
Drizzle the browned butter over the peach filling.
Roll out the top crust and place it on top of the peach filling. Fold the edges together and crimp them with your fingers.
Brush the top crust with milk or cream then sprinkle sugar over the crust. Use a sharp knife to cut 4 to 6 slits in the top of the pie.
Place the pie on a baking sheet and stick it in the oven. Bake for 15 minutes then reduce the temperature to 350°F. Continue baking for 40 to 50 minutes. Cool on a wire rack for 2 to 3 hours before slicing.

Notes

Coating the pie dish with the non-stick spray will help the pie slices come out of the dish easily.
Use 4 tablespoons of tapioca for a juicy filling and 5 tablespoons of tapioca if you like a thicker, jammy filling.
The lemon juice will help prevent the peaches from browning.
If you can’t cook with alcohol you can omit the bourbon and substitute it with 2 teaspoons of vanilla extract.
When you brown the butter, it can go from brown to burnt very quickly so keep a close eye on the butter.
If you want an extra sparkling crust, use sparkling white sugar on top instead of regular granulated sugar.
If the crust starts to get too brown before the cooking time is complete, cover it loosely with aluminum foil.
Starting the pie at a higher temperature and baking it in the lower third of the oven will prevent the juicy peaches from making a soggy crust.