Recently, I came into about 12 pounds of peaches. Do you know how many peaches that is? A lot.
And they were delicious. Right off the truck from a Georgia farm—via The Peach Truck, which makes 1 trip per summer to Cincinnati to deliver just-picked fruit in 25-pound boxes. A friend mentioned on Facebook that The Peach Truck was destined for a neighborhood near ours, and since the local peach crop this year is thin (thanks to an April freeze), I was sort of jonesin’ for some peaches. So I recruited someone to split a box with me.
I’ve been eating a peach every day for the past 10 days, and I can’t get enough. I put about 2 quarts of sliced peaches in the freezer yesterday. And I made a peach pie. With bourbon.
This recipe for bourbon-glazed peach pie with a crumble topping is beyond easy. It’s based on a Dutch apple pie recipe from the forthcoming “Findlay Market Cookbook“—with a no-roll pie crust that doubles as the crumb topping. You could make this pie recipe with any tree fruit: apples, nectarines, plums, peaches, even cherries. Don’t forget the vanilla ice cream!
bourbon peach crumb-top pie recipe
makes 8 servings
for the crust and topping:
2 cups all-purpose flour
1 cup (packed) light brown sugar
3/4 cup unsalted butter, melted
1/2 cup quick oats
In a large bowl, stir the ingredients together; reserve 1 cup of the mixture and set aside for the topping. Press the remaining mixture into a 9-inch pie plate.
for the filling:
1/3 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups water
5 cups fresh, ripe peaches, peeled and sliced
1 Tbsp. bourbon
Preheat oven to 350°. In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the water until smooth. Over medium heat, bring the mixture to a boil; cook, stirring, for 2–3 minutes, or until the mixture becomes very thick and translucent. Whisk in the bourbon. Stir in the peaches. Transfer the filling mixture to the pie plate; top with the reserved crumb mixture. Bake for 40–45 minutes, or until the crust and topping are deeply golden brown.
I’m going to make this for a small dinner party I’m having on Friday! I was also thinking of making the tomato-corn pie – or do you think that’s too many pie-type dishes for one gathering? The main dish is grilled burgers and shrimp shishkebobs. Any ideas of what else could round out this summer dinner party of ~6 people?
Hi, Julia — thanks for the comment! Of course, I don’t think two pies is too many! The tomato-corn pie would work nicely as a side dish, for sure. You could do a big plate of sliced tomatoes, or a caprese salad too. And peach pie!
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