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Perfect End-of-Summer Peach Bourbon Pie Recipe with Easy Cinnamon Sugar Crust

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A comforting and slightly unexpected peach pie featuring a mellow bourbon-infused filling and a cozy cinnamon sugar crust that crisps beautifully.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 6–8 tablespoons ice water
  • 5–6 large fresh ripe peaches (about 4 cups sliced)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon (for topping)

Instructions

  1. Make the crust dough: In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add cold, cubed butter and work it into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Chill dough in fridge for at least 30 minutes.
  2. Prepare the peach filling: Peel (optional) and slice peaches into ½-inch thick slices. Toss peaches with granulated sugar, brown sugar, flour, bourbon, lemon juice, cinnamon, nutmeg (optional), and vanilla extract until evenly coated.
  3. Roll out the dough: Lightly flour work surface and rolling pin. Divide chilled dough into two equal portions. Roll one portion into a 12-inch circle about ⅛ inch thick. Transfer to 9-inch pie dish, pressing into corners without stretching.
  4. Add the filling: Pour peach mixture into crust, spreading evenly but gently.
  5. Top the pie: Roll out second dough portion to 12 inches. Place as whole top crust or cut into strips for lattice. Cut vents if using whole crust. Pinch edges to seal and trim excess dough. Brush edges with water or beaten egg and sprinkle cinnamon sugar mixture evenly over top.
  6. Bake the pie: Preheat oven to 400°F (200°C). Place pie on baking sheet. Bake 15 minutes at 400°F, then reduce heat to 350°F (175°C) and bake 40-45 minutes until filling bubbles and crust is golden. Cover edges with foil if browning too fast.
  7. Cool and serve: Let pie cool on wire rack at least 2 hours to set filling. Serve slightly warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold and do not overwork dough for flaky crust. Chill dough before rolling and optionally after assembling pie. Slice peaches uniformly for even cooking. Start baking at high heat to set crust, then reduce heat to finish baking. Use foil to protect crust edges if browning too fast. For gluten-free, substitute flours; for dairy-free, use coconut oil or vegan butter. Bourbon can be replaced or omitted.

Nutrition

Keywords: peach pie, bourbon pie, cinnamon sugar crust, summer dessert, easy pie recipe, peach bourbon pie

Find it online: https://katedishes.com/perfect-end-of-summer-peach-bourbon-pie-recipe-with-easy-cinnamon-sugar-crust/