Indulge in the ultimate taste of summer with this Maple Bourbon Brown Butter Peach Pie! Bursting with ripe peaches, infused with the warmth of bourbon and maple syrup, and crowned with a delectable streusel topping, this pie is a true masterpiece of flavor. Each bite is a symphony of sweet, tangy, and nutty notes that will transport your taste buds to peach pie paradise. Whether you’re celebrating a special occasion or simply craving a taste of summer, this pie is sure to delight and impress.
In our home, summer isn’t complete without a slice (or two) of this Maple Bourbon Brown Butter Peach Pie. It all started when I stumbled upon the recipe during a lazy afternoon of browsing through cookbooks. The combination of fresh peaches, rich bourbon, and decadent brown butter sounded too tempting to resist. Little did I know, it would become a staple dessert in our household, eagerly anticipated as soon as peach season arrives. I still remember the first time I made it for a family gathering – the aroma of caramelized peaches and buttery crust filled the kitchen, drawing everyone to the table with eager anticipation. Since then, it’s been requested for birthdays, barbecues, and any excuse to celebrate the joys of summer. Each slice is a reminder of warm days, shared laughter, and the simple pleasures of homemade pie.
Why This Maple Bourbon Brown Butter Peach Pie Is a Must-Try!
- Made with ripe, juicy peaches for the freshest and most vibrant flavor.
- Infused with the rich and complex flavors of bourbon, maple syrup, and brown butter for an indulgent twist on classic peach pie.
- Topped with a crunchy pecan streusel that adds texture and nutty goodness to every bite.
- Wrapped in a flaky, homemade pie crust that’s easy to make and perfectly complements the sweet filling.
- Ideal for summer gatherings, potlucks, or simply treating yourself to a taste of seasonal bliss.
Ingredients:
For the filling:
- 1.36 kg (3 lbs) ripe peaches (about 6 peaches)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch of allspice
- 100 grams (1/2 cup) sugar
- 60 milliliters (1/4 cup) maple syrup
- 45 milliliters (3 tablespoons) bourbon
- 15 milliliters (1 tablespoon) water
- 45 grams (3 tablespoons) butter
For the streusel:
- 40 grams (1/3 cup) pecans
- 113 grams (1/2 cup or 1 stick) butter
- 150 grams (1 cup plus 2 tablespoons) flour
- 100 grams (1/2 cup) granulated sugar
- 42 grams (3 tablespoons) dark brown sugar
- 1/4 teaspoon salt
- Pinch cinnamon
For the crust:
- 313 grams (2 1/2 cups) flour
- 15 grams (1 tablespoon) sugar
- 5 grams (1 teaspoon) salt
- 227 grams (1 cup or 2 sticks) unsalted butter, very cold
- Vanilla Bean Ice Cream, to serve
Instructions :
- If making homemade crust, start by preparing it. Pour one cup of cold water into a bowl and add a few ice cubes. Set aside.
- In a large bowl, whisk together 313 grams (2 1/2 cups) flour, 15 grams (1 tablespoon) sugar, and 5 grams (1 teaspoon) salt until well-combined.
- Cut the 227 grams (2 sticks) of very cold butter into 1/2-inch pieces. 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.
- Drizzle half of the ice-cold water over the mixture, avoiding ice cubes. Use a rubber spatula to mix until large lumps form. Use your hands to knead it into a smooth ball.
- Divide the dough in half, shape into disks, and wrap in plastic wrap. Chill in the fridge for at least 1.5 hours before rolling out.
- When ready to roll out the crust, flour your work surface, rolling pin, and dough disk. Roll out the crust into a 12-inch circle. Place it in a pie pan, fold excess dough underneath, and crimp the edges. Refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Peel and slice the peaches. In a large bowl, toss peaches with cornstarch, flour, cinnamon, salt, allspice, sugar, maple syrup, bourbon, and water until well-coated.
- In a small saucepan over medium-high heat, combine sugar, maple syrup, bourbon, and water for the caramel. Stir until sugar dissolves, then let it come to a boil without stirring. Swirl occasionally until amber-colored.
- Remove from heat, add butter, and swirl until melted. Pour caramel over peaches and mix well. Pour peach-caramel filling into the prepared pie shell and refrigerate.
- Toast pecans on a baking sheet for 5 minutes, then chop.
- In the same saucepan used for caramel, melt butter over medium heat until golden-brown. Set aside.
- Whisk together flour, granulated sugar, dark brown sugar, salt, and cinnamon. Mix in pecans. Drizzle browned butter over the mixture and mix until crumbs form.
- Crumble streusel mixture over the pie filling, covering it completely. Cover the pie crust with foil and bake for 15 minutes.
- Remove foil, reduce heat to 350°F (175°C), and bake for an additional 30-40 minutes until golden brown and bubbly.
- Cool for at least 3 hours before serving with vanilla bean ice cream.
Notes:
- Ensure butter for crust is very cold to achieve a flaky texture.
- Use ripe peaches for the best flavor and texture.
- Streusel can be made in advance and stored in the refrigerator until ready to use.
- Allow the pie to cool completely before slicing to avoid a messy texture. Enjoy the pie with a scoop of vanilla bean ice cream for a delightful treat!
