Maple Bourbon Brown Butter Peach Pie

If you’re looking for a dessert that perfectly captures the essence of summer, look no further than the Maple Bourbon Brown Butter Peach Pie. This pie is a delightful combination of sweet, juicy peaches, rich brown butter, a hint of bourbon, and the natural sweetness of maple syrup. It’s the perfect treat for any occasion, from family gatherings to a simple summer evening dessert. You’ll fall in love with its complex flavors and rustic charm.

Preparation

Preparing the Peaches

Start by peeling, pitting, and slicing the peaches. If the peaches are very juicy, you may want to drain some of the excess liquid to prevent a soggy pie.

Making the Pie Crust

Whether you’re using homemade or store-bought pie crust, ensure it’s chilled and ready to use. If making from scratch, prepare the dough in advance and let it chill in the refrigerator.

Brown Butter Preparation

Steps to Make Brown Butter

In a saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and develops a nutty aroma. Be careful not to burn it.

Tips for Perfect Brown Butter

Watch the butter closely as it can go from browned to burnt quickly. Remove it from the heat as soon as it reaches a golden brown color.

Making the Pie Filling

Combining Peaches with Maple and Bourbon

In a large mixing bowl, combine the sliced peaches, maple syrup, bourbon, granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Toss everything together until the peaches are evenly coated.

Adding the Brown Butter

Pour the prepared brown butter over the peach mixture and stir to combine. The brown butter adds a rich, nutty flavor that complements the sweetness of the peaches and the depth of the bourbon.

Assembling the Pie

Rolling Out the Pie Crust

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Filling and Topping the Pie

Pour the peach filling into the prepared pie crust. Roll out the second pie crust and place it over the filling. You can either cover the pie completely or create a lattice pattern for a more rustic look. Trim and crimp the edges to seal.

Baking the Pie

Baking Time and Temperature

Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Ensuring a Golden, Crispy Crust

To prevent the crust from browning too quickly, you can cover the edges with aluminum foil or a pie crust shield during the first 30 minutes of baking.

Serving Suggestions

Best Ways to Serve Peach Pie

Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy topping perfectly complements the warm, spiced peaches.

Pairing Suggestions

A glass of chilled white wine or a cup of hot coffee pairs wonderfully with a slice of this pie. For a non-alcoholic option, try a refreshing iced tea.

Variations and Tips

Substituting Fruits and Flavors

While peaches are the star of this recipe, you can substitute them with other fruits like apples, pears, or a mix of berries. Adjust the spices and sweeteners to match the fruit you choose.

Tips for Making the Perfect Pie

• Use ripe, but firm peaches to prevent the filling from becoming too mushy.
• Ensure the pie crust is well-chilled before baking to achieve a flaky texture.
• Allow the pie to cool slightly before slicing to let the filling set.

Storage and Reheating

Proper Storage Methods

Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating Tips to Maintain Flavor and Texture

Reheat slices in the oven at 350°F (175°C) for 10-15 minutes to maintain the crust’s crispness and the filling’s warmth.

Health Benefits

Nutritional Benefits of Peaches

Peaches are rich in vitamins A and C, fiber, and antioxidants. They’re low in calories and provide a natural sweetness that’s perfect for desserts.

Healthier Ingredient Alternatives

For a healthier version, consider reducing the amount of sugar or using a natural sweetener like honey or agave syrup. You can also use whole wheat pie crust for added fiber.

Conclusion

The Maple Bourbon Brown Butter Peach Pie is a delightful dessert that brings together the best flavors of summer. The combination of sweet peaches, rich brown butter, and the subtle kick of bourbon makes it a truly unique and delicious treat. Give this recipe a try, and you’ll see why it’s a favorite for gatherings and special occasions.

FAQs

Can I make this pie ahead of time? Yes, you can prepare the pie up to 24 hours in advance and refrigerate it until you’re ready to bake.

How do I keep the crust from getting soggy? To prevent a soggy crust, make sure to drain excess liquid from the peaches and consider pre-baking the bottom crust for a few minutes before adding the filling.

Can I use frozen peaches? Yes, frozen peaches can be used. Thaw and drain them before using to prevent excess moisture in the pie.

What’s the best way to reheat peach pie? Reheat the pie in the oven at 350°F (175°C) for about 10-15 minutes to keep the crust crispy and the filling warm.

Can I make this pie gluten-free? Yes, simply use a gluten-free pie crust and ensure all other ingredients are gluten-free.

Yield: 12

Maple Bourbon Brown Butter Peach Pie

Print

If you're looking for a dessert that perfectly captures the essence of summer, look no further than the Maple Bourbon Brown Butter Peach Pie. This pie is a delightful combination of sweet, juicy peaches, rich brown butter, a hint of bourbon, and the natural sweetness of maple syrup. It’s the perfect treat for any occasion, from family gatherings to a simple summer evening dessert. You’ll fall in love with its complex flavors and rustic charm.

Prep Time 1 hour

Cook Time 55 minutes

Ingredients

• For the filling:
• 3 lbs ripe peaches (about 6 peaches)
• 2 tablespoons cornstarch
• 1 ½ tablespoons flour
• ½ tsp cinnamon
• ¼ tsp salt
• Pinch of allspice
• ½ cup sugar
• ¼ cup maple syrup
• 3 tablespoons bourbon
• 1 tablespoon water
• 3 tablespoons butter
• For the streusel:
• ⅓ cup pecans
• ½ cup (1 stick) butter
• 1 cup plus 2 tablespoons flour
• ½ cup granulated sugar
• 3 tablespoons dark brown sugar
• ¼ teaspoon salt
• Pinch cinnamon
• For the crust:
• 2 ½ cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold
• Vanilla Bean Ice Cream, to serve

Instructions

1. If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.
2. In a large bowl, whisk 2 ½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.
3. Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½" pieces
4. Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!
5. Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.
6. Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.
7. When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.
8. Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12" circle. Work quickly, you don't want the dough to warm up.
9. Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.
10. Crimp the pie crust by making a "V" or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.
11. Refrigerate for another 30 minutes.
12. As you wait for your crust to cool, make the filling.
13. Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.
14. Preheat oven to 350 degrees F.
15. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.
16. Once the caramel turns an amber color, remove from heat and add in the butter, swirling the pan until the butter completely melts.
17. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.
18. Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.
19. In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.
20. Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.
21. Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.
22. Preheat the oven to 425 degrees F.
23. Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!
24. Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.
25. Cool for at least 3 hours. DON'T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.
26. After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.