Brown Sugar Bourbon Peach Pie

Brown Sugar Bourbon Peach Pie +1This pie is an end of a really long work week, so I’m going to get drunk on pie-pie. But seriously. I have had a series of really busy weeks, so when Friday came along, I decided to forgo happy hour and dinner plans to come home and dive straight into this galette.

My mom came for a visit and brought me the most wonderfully ripe peaches from a local peach festival near her town. I know, I know it’s a little cliché to say, but really, these peaches were so much sweeter and better than the ones I usually get at the store.

They were perfectly tender and juicy. Even their scent made my mouth water! So thanks, Mom, for saving a few of these peaches to bring to me! My mom used her peaches and made some pies with brown sugar crumble crust. I decided to take mine up a notch or two with a little bourbon. Perfect for a Friday evening happy hour, don’t ya think?

Brown Sugar Bourbon Peach Pie +6

Brown Sugar Bourbon Peach Pie +5I half-way had the idea to turn this whole recipe into a cocktail. I mean, brown sugar bourbon peach smash sounds just as good a pie, right? When cooking and baking with adult spirits, I highly recommend keeping things as simple as possible. I think it makes the whole experience a little more enjoyable.

Enter the galette. It has all the flakiness and taste of a regular pie crust, but without the hassle of getting everything to look super perfect like lots of pies. When I started on my pie adventure almost a year ago, I started with a galette! They are also wonderful for showing off gorgeous stone fruits which are in season right now, like peaches.

If you’re trying to decide between happy hour or dessert, I say just combine the two and have a peach galette!

Brown Sugar Bourbon Peach Pie +4


For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water, cold
  • 7 tablespoons butter, cold

For the Pie Filling:

  • 3 cups sliced peaches, about 3 small peaches
  • 1/4 cup brown sugar
  • 2 ounces bourbon


For the Crust:

  1. Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
  2. Using a fork, stir butter cubes into flour mixture until well coated.
  3. Add water and use hands to work dough into a ball.
  4. Place dough in the freezer for 15 minutes to get cold again.
  5. Separate dough into three equal parts and roll out until 1/4″ thick. Set aside.
  6. Slice peaches into 1/2″ thick slices. Arrange peaches into center of each rolled out dough. Gently fold edges around sides.

For the Pie Filling:

  1. Melt brown sugar and bourbon together over medium high heat. It will melt quickly, stir constantly and be careful not to burn it.
  2. Immediately pour sugar mixture over top of peaches.
  3. Bake at 350°F for 45 minutes or until edges are golden brown and filling is bubbling.
  4. Let cool completely and serve.

Brown Sugar Bourbon Peach Pie +3



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Natalie Paramore

The places I go, the things I do and what I eat.



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