Our fresh peach bourbon pie with brown butter and bourbon is the perfect ending to summer.
Brown butter and bourbon in a pie? Yes, please! The brown butter adds depth of flavor with its toasted nutty notes while the bourbon lends hints of oakiness that complement the sweet, juicy peaches. Brown sugar pulls it all together and gives the pie a hint of sweet molasses.
This fresh peach pie is a delicious twist on the classic flavors of our peach crisp. Here are some highlights:
- Bold ingredients that enhance the flavor of the peaches
- Showcases the versatility of fresh peaches
- A gourmet twist on classic pie
This fresh peach pie recipe is a great way to use up the summer’s best fruit. The brown 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.
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. We prefer to peel the peaches because the peel is fibrous and can taste bitter.
- 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.
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 brown butter.
- Pour the peach filling into the pie shell and drizzle the brown butter on top of the peaches.
- Roll out the top crust and place over the peach 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 your fresh peach pie cool before you slice into it then top it off with some homemade whipped cream for a fantastic dessert.
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 peaches go quickly.
- 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 brown butter quite nicely.
- Don’t burn the brown 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 oven temperature. We start baking the pie at a high temperature for the first 15 minutes then we turn the oven 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 of the oven. Bake the pie in the bottom third of the oven to help the bottom crust set and get crisp.
Helpful Tools
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- Pie dish.
- Saute pan to brown the butter.
- A reliable paring knife.
Some Other Recipes We Are Sure You Will Love:
Juicy blueberries and tart rhubarb make a fantastic combination in this blueberry rhubarb pie. Top it off with homemade lavender ice cream for a special treat.
Our strawberry rhubarb slab pie is perfect for large groups and potlucks. Sweet and tart and perfectly spiced. Top it off with homemade strawberry goat cheese ice cream.
Our fresh blackberry pie is a classic favorite that everyone loves. Combine it with tart passion fruit ice cream for a delightful combination of flavors.
For more pie recipes:
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Fresh Peach Pie with Brown Butter
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.
Elle Fox
Saturday 13th of August 2022
This looks yum...but think you forgot the butter in ingredients?
Dahn Boquist
Sunday 14th of August 2022
Thanks for catching that! I updated the ingredient list ;)