Fresh Peach Pie with Brown Butter

A slice of peach pie with brown butter and bourbon.

5 from 3 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts

Cuisine: American

Keyword: brown butter bourbon peach pie, gourmet peach pie, peach pie with bourbon, peach pie with brown butter, peach pie with brown butter and bourbon

Servings: servings

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.

Nutrition