Home
Recipes
Pies & Tarts
Fruit Pies
Peach Bourbon Pie Recipe

Peach Bourbon Pie Recipe

Learn how to make the best homemade Peach Bourbon Pie with this easy baking recipe! Fresh summer peaches are transformed with vanilla bourbon caramelization, warm spices, and a buttery flaky crust. The secret is pre-cooking the filling for perfect consistency every time!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures this rustic Peach Bourbon Pie with a lattice top crust showing golden-brown, sugar-sprinkled strips against bubbling peach filling oozing slightly at the edges. A slice has been removed, revealing perfectly set layers of bourbon-glazed peach slices nestled in their amber syrup. The pie rests on a weathered wooden board, with scattered fresh peach slices and a small glass of bourbon nearby adding context. Shot in warm natural light, the image highlights the caramelized edges of the pastry and the glistening fruit filling, with a dusting of cinnamon visible across the surface.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg ripe peaches (about 6-7 medium)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together 300g flour, 1 tbsp sugar, and 1 tsp salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until you have a mixture that resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, starting with 60ml and adding more as needed. Using a fork, gently toss the mixture until it begins to form large clumps. When you can squeeze a handful and it holds together, it's ready. Be careful not to overwork the dough—this keeps the crust tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% to 40%). Shape each into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. Bring a large pot of water to boil. Cut a small "X" on the bottom of each peach. Blanch the peaches for 30-45 seconds, then immediately transfer to an ice bath. When cool enough to handle, the skins should slip off easily. Cut the peeled peaches into 1cm slices, discarding the pits.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large, heavy-bottomed saucepan, combine the sliced peaches, 150g sugar, bourbon, and vanilla extract. Cook over medium heat for about 5 minutes, until the peaches begin to soften and release their juices. The alcohol will cook off, leaving behind the bourbon's caramel and vanilla notes that complement the peaches beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, whisk together the cornstarch and lemon juice until smooth. Stir this mixture into the simmering peaches along with the cinnamon, nutmeg, and salt. Continue cooking for 2-3 minutes until the filling has thickened considerably—it should coat the back of a spoon. Remove from heat and let cool completely. Pre-cooking the filling ensures your pie won't have a soggy bottom!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a circle approximately 30cm in diameter. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cooled peach filling into the pastry-lined pie dish, creating a slight mound in the center. Roll out the remaining dough disc and either cover the pie completely (cutting vents) or create a lattice top. For a lattice, cut the dough into 2cm strips and weave them over the filling, alternating over and under.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the overhanging bottom crust over the lattice strips and crimp or flute the edges to seal. Brush the top crust with beaten egg wash for a golden shine, then sprinkle generously with demerara sugar for a delightful crunch and caramelized flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust) and bake at 200°C for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing—this critical step allows the filling to set properly. Resist the temptation to cut in too early! Serve at room temperature, perhaps with a scoop of vanilla ice cream or lightly whipped cream. Your patience will be rewarded with perfectly set slices that highlight your beautiful work.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Bourbon Pie?

This pie requires fresh peaches, bourbon whiskey, vanilla, sugar, spices (cinnamon and nutmeg), lemon juice, cornstarch, and ingredients for a flaky homemade crust (flour, butter, sugar, salt, and ice water). For finishing touches, an egg wash and demerara sugar add a perfect golden-brown shine.

How to cook Peach Bourbon Pie at home?

Learn how to cook Peach Bourbon Pie by first making a flaky butter crust, then preparing a bourbon-infused peach filling that's pre-cooked to perfection. Assemble with a decorative lattice top, brush with egg wash, sprinkle with demerara sugar, and bake until golden brown. The key is allowing it to cool completely for perfectly set slices.

Can I make this pie with frozen peaches instead of fresh?

Yes, frozen peaches work well as a substitute. Thaw them completely and drain excess liquid before use. You may need to increase the cornstarch slightly (by 1 tablespoon) to account for extra moisture. The bourbon flavour pairs beautifully with frozen peaches, though fresh will provide the best texture and flavour.

How long should I let the bourbon pie cool before slicing?

Allow your pie to cool for at least 3 hours at room temperature before slicing. This crucial resting period allows the filling to set properly, ensuring clean, well-defined slices rather than a runny mess. For even cleaner cuts, refrigerate for 1-2 hours after the initial cooling period.

What's the best bourbon to use in a fruit pie?

Choose a medium-bodied bourbon with caramel, vanilla and oak notes that complement the peaches without overwhelming them. Makers Mark, Buffalo Trace, or Woodford Reserve work splendidly. Avoid very smoky or peaty whiskeys. The alcohol cooks off, leaving behind only the bourbon's complex flavours.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Peach Bourbon Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-04", "description": "Learn how to make the best homemade Peach Bourbon Pie with this easy baking recipe! Fresh summer peaches are transformed with vanilla bourbon caramelization, warm spices, and a buttery flaky crust. The secret is pre-cooking the filling for perfect consistency every time!", "prepTime": "PT45M", "cookTime": "PT55M", "totalTime": "PT1H40M", "keywords": "peach bourbon pie, summer dessert, caramelized peaches, lattice crust, homemade pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American Southern", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "48 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "9 g", "cholesterolContent": "75 mg", "sodiumContent": "210 mg", "sugarContent": "26 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g all-purpose flour", "225g unsalted butter, cold and cubed", "1 tbsp granulated sugar", "1 tsp salt", "60-80ml ice-cold water", "1 egg, beaten (for egg wash)", "2 tbsp demerara sugar, for sprinkling", "1kg ripe peaches (about 6-7 medium)", "150g granulated sugar", "60ml bourbon whiskey", "1 tsp vanilla extract", "3 tbsp cornstarch", "2 tbsp fresh lemon juice", "1/2 tsp ground cinnamon", "1/4 tsp ground nutmeg", "1/4 tsp salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make Pastry Dough", "text": "In a large bowl, whisk together 300g flour, 1 tbsp sugar, and 1 tsp salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until you have a mixture that resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers." }, { "@type": "HowToStep", "name": "Add Water", "text": "Drizzle the ice-cold water over the mixture, starting with 60ml and adding more as needed. Using a fork, gently toss the mixture until it begins to form large clumps. When you can squeeze a handful and it holds together, it's ready. Be careful not to overwork the dough—this keeps the crust tender." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Divide the dough into two portions, one slightly larger than the other (about 60% to 40%). Shape each into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring a flaky texture." }, { "@type": "HowToStep", "name": "Prepare Peaches", "text": "While the dough chills, prepare the filling. Bring a large pot of water to boil. Cut a small 'X' on the bottom of each peach. Blanch the peaches for 30-45 seconds, then immediately transfer to an ice bath. When cool enough to handle, the skins should slip off easily. Cut the peeled peaches into 1cm slices, discarding the pits." }, { "@type": "HowToStep", "name": "Cook Peaches with Bourbon", "text": "In a large, heavy-bottomed saucepan, combine the sliced peaches, 150g sugar, bourbon, and vanilla extract. Cook over medium heat for about 5 minutes, until the peaches begin to soften and release their juices. The alcohol will cook off, leaving behind the bourbon's caramel and vanilla notes that complement the peaches beautifully." }, { "@type": "HowToStep", "name": "Thicken Filling", "text": "In a small bowl, whisk together the cornstarch and lemon juice until smooth. Stir this mixture into the simmering peaches along with the cinnamon, nutmeg, and salt. Continue cooking for 2-3 minutes until the filling has thickened considerably—it should coat the back of a spoon. Remove from heat and let cool completely. Pre-cooking the filling ensures your pie won't have a soggy bottom!" }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a circle approximately 30cm in diameter. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang." }, { "@type": "HowToStep", "name": "Fill and Top Pie", "text": "Pour the cooled peach filling into the pastry-lined pie dish, creating a slight mound in the center. Roll out the remaining dough disc and either cover the pie completely (cutting vents) or create a lattice top. For a lattice, cut the dough into 2cm strips and weave them over the filling, alternating over and under." }, { "@type": "HowToStep", "name": "Finish Edge and Brush Top", "text": "Fold the overhanging bottom crust over the lattice strips and crimp or flute the edges to seal. Brush the top crust with beaten egg wash for a golden shine, then sprinkle generously with demerara sugar for a delightful crunch and caramelized flavor." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet (this helps cook the bottom crust) and bake at 200°C for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, shield them with foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 3 hours before slicing—this critical step allows the filling to set properly. Resist the temptation to cut in too early! Serve at room temperature, perhaps with a scoop of vanilla ice cream or lightly whipped cream. Your patience will be rewarded with perfectly set slices that highlight your beautiful work." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Amara Patterson", "datePublished": "2024-06-02", "reviewBody": "The bourbon flavor is exquisite in this pie! It adds just the right amount of warmth and complexity without overpowering the peaches. I've made many peach pies before, but this one stands out as genuinely special.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-28", "reviewBody": "Taking the time to make homemade pastry was absolutely worth it! The buttery, flaky texture contrasted beautifully with the rich peach filling. Pre-cooking the filling as suggested resulted in perfect consistency - no soggy bottom!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Valentina Rodriguez", "datePublished": "2024-05-30", "reviewBody": "I made this with perfectly ripe summer peaches from my local farmers' market, and wow! The caramelization process with the bourbon transforms them into something magical. This pie has become our new summer tradition.", "name": "Summer Peach Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefan Novak", "datePublished": "2024-05-25", "reviewBody": "The tip about pre-cooking the filling was genius. My pie had the most beautiful consistency - not runny at all, but still juicy and bursting with fresh peach flavor. The bourbon adds such a sophisticated touch!", "name": "Perfect Consistency", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Chowdhury", "datePublished": "2024-06-01", "reviewBody": "I brought this to our neighborhood potluck and it was the first dessert to disappear! Everyone wanted the recipe. The lattice pattern was easier than I expected following these instructions, and it looked so professional!", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Peach Bourbon Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This pie requires fresh peaches, bourbon whiskey, vanilla, sugar, spices (cinnamon and nutmeg), lemon juice, cornstarch, and ingredients for a flaky homemade crust (flour, butter, sugar, salt, and ice water). For finishing touches, an egg wash and demerara sugar add a perfect golden-brown shine." } }, { "@type": "Question", "name": "How to cook Peach Bourbon Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Peach Bourbon Pie by first making a flaky butter crust, then preparing a bourbon-infused peach filling that's pre-cooked to perfection. Assemble with a decorative lattice top, brush with egg wash, sprinkle with demerara sugar, and bake until golden brown. The key is allowing it to cool completely for perfectly set slices." } }, { "@type": "Question", "name": "Can I make this pie with frozen peaches instead of fresh?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, frozen peaches work well as a substitute. Thaw them completely and drain excess liquid before use. You may need to increase the cornstarch slightly (by 1 tablespoon) to account for extra moisture. The bourbon flavour pairs beautifully with frozen peaches, though fresh will provide the best texture and flavour." } }, { "@type": "Question", "name": "How long should I let the bourbon pie cool before slicing?", "acceptedAnswer": { "@type": "Answer", "text": "Allow your pie to cool for at least 3 hours at room temperature before slicing. This crucial resting period allows the filling to set properly, ensuring clean, well-defined slices rather than a runny mess. For even cleaner cuts, refrigerate for 1-2 hours after the initial cooling period." } }, { "@type": "Question", "name": "What's the best bourbon to use in a fruit pie?", "acceptedAnswer": { "@type": "Answer", "text": "Choose a medium-bodied bourbon with caramel, vanilla and oak notes that complement the peaches without overwhelming them. Makers Mark, Buffalo Trace, or Woodford Reserve work splendidly. Avoid very smoky or peaty whiskeys. The alcohol cooks off, leaving behind only the bourbon's complex flavours." } } ] }