As the warm summer sun begins to set, I find myself reaching for the juiciest peaches at the local farmers’ market. There’s something about their luscious sweetness and vibrant color that just screams “homemade pie.” My love for baking often leads me to experiment, but there’s one classic recipe I always return to: Peach Pie with Bourbon Whipped Cream.
This pie is not just a dessert; it’s a celebration of summer’s bounty! Picture biting into a perfectly flaky crust, yielding to the tender, spiced peach filling that dances with the bright notes of lemon. The rich, velvety bourbon whipped cream perfectly elevates each bite, making it the ultimate crowd-pleaser. Whether sharing it at a cozy family gathering or indulging in a quiet evening at home, this pie brings warmth and comfort that beats any fast-food dessert.
Join me as we embark on this delightful baking adventure, transforming simple ingredients into a divine treat that will make your kitchen feel like the heart of the home. Let’s dive into the steps that will turn those fresh peaches into a heavenly peach pie you’ll want to make again and again!
Why Love Peach Pie with Bourbon Whipped Cream?
Savor the summer: This pie captures the essence of fresh peaches, turning them into a delectable dessert that celebrates the season.
Flaky crust: The buttery, tender crust perfectly complements the juicy, spiced filling for a comforting texture.
Elevated flavor: With the addition of bourbon whipped cream, each slice becomes a gourmet treat that wows any crowd.
Family favorite: Ideal for gatherings, this pie is sure to be the talk of the table, enchanting both kids and adults alike.
Simple to make: Despite its sophisticated taste, this recipe is approachable, allowing novice bakers to shine in the kitchen.
Peach Pie with Bourbon Whipped Cream Ingredients
For the Pie Crust
- All-purpose flour – 2 2/3 cups; key for a flaky and tender pie crust.
- Sugar – 2 teaspoons; adds a hint of sweetness to the crust.
- Kosher salt – 3/4 teaspoon; enhances the flavors of the crust.
- Cold unsalted butter – 1 stick (4 ounces), cut into 1/2-inch pieces; ensures a buttery, rich flavor.
- Cold solid vegetable shortening – 1/2 cup plus 1 tablespoon (4 ounces); helps achieve a tender texture.
- Ice water – 1/2 cup; allows the dough to come together without becoming tough.
For the Peach Filling
- Ripe peaches – 8 large (3 1/2 pounds); the star ingredient for a juicy and flavorful filling.
- Sugar – 3/4 cup; balances the tartness and intensifies the peach flavor.
- Fresh lemon juice – 1 1/2 tablespoons; brightens up the filling and prevents browning.
- All-purpose flour – 1/4 cup plus 1 tablespoon; thickens the filling for a perfect pie consistency.
- Unsalted butter – 1 1/2 tablespoons, thinly sliced; adds richness to the filling.
For the Egg Wash
- Egg yolk – 1; gives the crust a beautiful golden color.
- Water – 2 tablespoons; helps combine the egg to create a smooth wash.
For the Bourbon Whipped Cream
- Heavy cream – 1 cup, chilled; forms the base for luscious whipped cream.
- Bourbon – 1 tablespoon; infuses a warm, subtle flavor that complements the pie.
- Sugar – 1/2 teaspoon; lightly sweetens the whipped cream.
- Pure vanilla extract – 1/4 teaspoon; enhances the overall flavor profile.
Embrace the art of creating this scrumptious Peach Pie with Bourbon Whipped Cream and delight your loved ones with a slice of summer magic!
How to Make Peach Pie with Bourbon Whipped Cream
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Gather Ingredients: Begin your delightful baking adventure by getting all the ingredients ready. It’s fun to surround yourself with the sights and scents of ripe peaches and buttery goodness!
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Pulse Flour: In a food processor, pulse together the flour, sugar, and kosher salt until well combined. Next, add the cold butter and shortening; pulse until the mixture resembles a coarse meal, about the size of peas.
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Make Dough: Transfer the mixture to a large bowl. Drizzle the ice water on top and stir gently with a fork until a crumbly dough forms. You want a texture that holds together but remains airy.
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Knead Lightly: Turn the dough out onto a work surface. Knead it just two or three times; don’t overwork it! You want the dough to come together without becoming tough.
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Chill Dough: Cut the dough in half, forming two disks. Wrap them in plastic wrap and refrigerate for at least 30 minutes, or overnight if you want to plan ahead.
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Roll Out Dough: On a lightly floured surface, roll each disk into a 12-inch round. Place one round in a 9-inch glass pie plate, and transfer the other onto a baking sheet. Refrigerate again to keep it’s shape.
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Preheat Oven: Preheat your oven to 400°F. This temperature will help achieve a golden crust that your pie deserves.
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Prepare Peaches: Bring a large saucepan of water to a boil. Score the bottoms of each peach with a shallow X. Blanch the peaches in the boiling water for about 1 minute until the skins loosen.
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Cool Peaches: Using a slotted spoon, transfer the peaches to a bowl of ice water to cool. This cooling bath will ensure they are easy to handle!
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Peel and Slice: Once cooled, drain and peel the peaches. Cut them into 3/4-inch wedges and transfer them to a large bowl for mixing.
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Mix Filling: Add sugar, lemon juice, and flour to the peaches. Toss everything well to ensure the peaches are evenly coated with the sweet mixture. Let it stand for 5 minutes to release those delicious juices.
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Assemble Pie: Pour the peach filling into the chilled pie shell, scattering the thin slices of butter on top for added richness.
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Prepare Top Crust: Brush the edge of the pie shell with the egg wash, then lay the second round of dough over the top. Press and seal the edges, trimming any overhang to about 1/2 inch.
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Crimp Edges: Fold the edges of the dough under themselves and crimp decoratively. Brush the remaining egg wash over the top crust, creating a beautiful golden finish, and cut slits for steam to escape.
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Bake Pie: Transfer your pie to the oven, placing a baking sheet below to catch any drips. Bake at 400°F for 30 minutes until bubbling.
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Lower Temperature: Reduce the oven temperature to 375°F. Cover the pie edges with foil, and bake for an additional 40 minutes, or until the crust is deep golden brown and the filling is bubbly.
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Cool Pie: Once baked, transfer the pie to a cooling rack. Allow it to cool completely before slicing to let the filling set perfectly.
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Whip Cream: In a large bowl, beat the heavy cream, bourbon, sugar, and vanilla together with an electric mixer until soft peaks form. This divine topping will elevate your pie to the next level!
Optional: Serve each slice of pie with a generous dollop of bourbon whipped cream for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
Peach Pie with Bourbon Whipped Cream Variations
Feel free to unleash your creativity and put your unique twist on this delightful recipe!
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Nutty Crust: Substitute half of the all-purpose flour with almond flour for an extra nutty flavor and a slight change in texture. The nutty notes will beautifully complement the peaches.
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Spiced Filling: Add 1/2 teaspoon of ground cinnamon or nutmeg to the peach filling for a cozy, warm flavor that warms the soul. This subtle spice will evoke memories of fall while celebrating summer’s bounty.
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Honey Sweetened: Replace sugar in the filling with 1/2 cup of honey for a natural sweetness that enhances the peach flavor. Just remember to slightly reduce the lemon juice for balance!
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Berry Mix: Mix in a cup of blueberries or raspberries with the peaches for a vibrant, colorful filling that adds a delightful tang. The combination of flavors creates a whimsical and fruity explosion with every bite.
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Coconut Cream: Swap the heavy cream for coconut cream in the bourbon whipped cream for a tropical twist. This will add a hint of sweetness and a lush creaminess that pairs wonderfully with peaches.
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Ginger Zing: Incorporate a tablespoon of freshly grated ginger into the peach filling for an invigorating kick. It will leave a delightful warmth that keeps your taste buds dancing.
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Adjust the Bourbon: Use flavored bourbon, such as vanilla or maple, in the whipped cream for a unique depth of flavor. Just a little will make each spoonful of cream even more delightful.
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Caramel Drizzle: Drizzle some homemade or store-bought caramel sauce over the whipped cream before serving for a decadent finishing touch. This rich addition will elevate your peach pie into a luscious dessert experience.
Expert Tips for Peach Pie with Bourbon Whipped Cream
Use Ripe Peaches: Choose peaches that are ripe yet firm for the best flavor and texture. Overripe peaches can make your filling too mushy.
Chill the Dough: Always refrigerate your dough until firm. This ensures a flaky crust that holds its shape while baking.
Creative Egg Wash: Use the egg wash liberally. It helps your crust turn golden brown and adds a beautiful shine, enhancing the aesthetic of your peach pie.
Steam Vents: Don’t forget to cut slits in the top crust! This allows steam to escape, preventing a soggy pie.
Let it Cool: Allow the pie to cool completely before serving. This gives the filling time to set and ensures cleaner slices!
Delicious Topping: Serve your slice with bourbon whipped cream; the rich flavor complements the sweetness of the peaches for a truly elevated dessert experience.
What to Serve with Peach Pie with Bourbon Whipped Cream?
The perfect accompaniment to your delightful peach pie can elevate any gathering into a cherished memory.
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Vanilla Ice Cream: This classic pairing enhances the warm sweetness of the peach pie with its creamy, cold texture. A scoop melts into the juicy filling, creating a heavenly blend.
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Mixed Berry Salad: The tart berries provide a refreshing contrast that balances the pie’s sweetness. Tossed with a splash of citrus, this salad adds bright flavors and color to your dessert table.
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Homemade Lemonade: A chilled, zesty lemonade is ideal for washing down the rich flavors of peach pie. It’s a delightful way to refresh and cleanse your palate between bites.
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Coffee with Cream: Rich, freshly brewed coffee paired with a splash of cream rounds out the dessert experience, offering a warm note against the sweet pie.
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Grilled Peaches: Enhance your peach theme by grilling extra peaches brushed with a little honey. Their smoky flavor complements the pie beautifully and brings out the fruit’s natural sweetness.
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White Wine Spritzer: This light, refreshing drink made with white wine and soda water is perfect for sipping alongside pie. It adds a festive touch without overpowering the delicate flavors of the dessert.
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Chocolate Fondue: For a fun twist, serve a small chocolate fondue pot; the combination of chocolate and peach is pure bliss. Needs no introduction to ignite wonderful conversations at the table.
Let these delightful pairings inspire your next gathering, ensuring that every bite of your Peach Pie with Bourbon Whipped Cream is a treasured moment!
Make Ahead Options
These Peach Pie with Bourbon Whipped Cream are perfect for busy cooks looking to save time and enjoy homemade comfort! You can prepare the pie crust up to 24 hours in advance; just wrap the disks tightly in plastic wrap and refrigerate. The peach filling can also be tossed together and stored in the refrigerator for up to 3 days. When you’re ready to bake, simply assemble the pie by pouring the chilled filling into the crust, covering it, and following the baking instructions. This way, you’ll be rewarded with an equally delicious dessert, all while enjoying the convenience of meal prep!
Storage Tips for Peach Pie with Bourbon Whipped Cream
Room Temperature: Allow the peach pie to cool completely before storing it at room temperature for up to 2 days. Cover it with a clean kitchen towel to protect it from dust.
Fridge: For longer freshness, refrigerate the peach pie with bourbon whipped cream for up to 5 days. Make sure to cover it loosely with plastic wrap to maintain the crust’s texture.
Freezer: If you want to store the pie for an extended period, freeze it for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: To enjoy your pie warm, reheat individual slices in the oven at 350°F for about 15-20 minutes, or until heated through. Serve with a fresh dollop of bourbon whipped cream for that delightful finishing touch!
Peach Pie with Bourbon Whipped Cream Recipe FAQs
How do I choose the right peaches for my pie?
To craft the perfect Peach Pie with Bourbon Whipped Cream, look for peaches that are ripe but still firm to the touch. They should have vibrant color and a sweet aroma, with no dark spots or blemishes. If you can slightly squeeze the peach and it yields just a bit, it’s likely perfectly ripe! I often recommend using a mix of yellow and white peaches for a flavor twist.
How should I store my peach pie after baking?
After allowing the peach pie to cool completely, cover it with a clean kitchen towel and store at room temperature for up to 2 days. If you want to keep it fresher longer, you can refrigerate it for about 5 days. Make sure it’s loosely covered with plastic wrap to maintain the crust’s lovely texture while preventing it from drying out.
Can I freeze my peach pie?
Absolutely! To freeze your Peach Pie with Bourbon Whipped Cream, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight. You can warm individual slices in the oven at 350°F for about 15-20 minutes until heated through—a delightful reminder of summer!
What can I do if my pie crust is too tough?
If your crust turns out tough instead of flaky, it may be due to overworking the dough. To prevent this, be gentle when combining ingredients and don’t knead more than necessary; just a few light kneads to come together are enough. If you’re still unsure, next time try adding the ice water gradually until the dough looks crumbly yet holds together!
Is this recipe suitable for people with allergies?
This peach pie contains allergens like gluten (from the flour) and dairy (from the butter and cream). For a gluten-free alternative, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. If anyone is lactose intolerant, consider using dairy-free butter and coconut cream for whipping, ensuring everyone can enjoy this delicious dessert!
Indulge in Peach Pie with Bourbon Whipped Cream Bliss
Ingredients
Equipment
Method
- Gather Ingredients: Begin your delightful baking adventure by getting all the ingredients ready. It’s fun to surround yourself with the sights and scents of ripe peaches and buttery goodness!
- Pulse Flour: In a food processor, pulse together the flour, sugar, and kosher salt until well combined. Next, add the cold butter and shortening; pulse until the mixture resembles a coarse meal, about the size of peas.
- Make Dough: Transfer the mixture to a large bowl. Drizzle the ice water on top and stir gently with a fork until a crumbly dough forms. You want a texture that holds together but remains airy.
- Knead Lightly: Turn the dough out onto a work surface. Knead it just two or three times; don't overwork it! You want the dough to come together without becoming tough.
- Chill Dough: Cut the dough in half, forming two disks. Wrap them in plastic wrap and refrigerate for at least 30 minutes, or overnight if you want to plan ahead.
- Roll Out Dough: On a lightly floured surface, roll each disk into a 12-inch round. Place one round in a 9-inch glass pie plate, and transfer the other onto a baking sheet. Refrigerate again to keep it's shape.
- Preheat Oven: Preheat your oven to 400°F. This temperature will help achieve a golden crust that your pie deserves.
- Prepare Peaches: Bring a large saucepan of water to a boil. Score the bottoms of each peach with a shallow X. Blanch the peaches in the boiling water for about 1 minute until the skins loosen.
- Cool Peaches: Using a slotted spoon, transfer the peaches to a bowl of ice water to cool. This cooling bath will ensure they are easy to handle!
- Peel and Slice: Once cooled, drain and peel the peaches. Cut them into 3/4-inch wedges and transfer them to a large bowl for mixing.
- Mix Filling: Add sugar, lemon juice, and flour to the peaches. Toss everything well to ensure the peaches are evenly coated with the sweet mixture. Let it stand for 5 minutes to release those delicious juices.
- Assemble Pie: Pour the peach filling into the chilled pie shell, scattering the thin slices of butter on top for added richness.
- Prepare Top Crust: Brush the edge of the pie shell with the egg wash, then lay the second round of dough over the top. Press and seal the edges, trimming any overhang to about 1/2 inch.
- Crimp Edges: Fold the edges of the dough under themselves and crimp decoratively. Brush the remaining egg wash over the top crust, creating a beautiful golden finish, and cut slits for steam to escape.
- Bake Pie: Transfer your pie to the oven, placing a baking sheet below to catch any drips. Bake at 400°F for 30 minutes until bubbling.
- Lower Temperature: Reduce the oven temperature to 375°F. Cover the pie edges with foil, and bake for an additional 40 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Cool Pie: Once baked, transfer the pie to a cooling rack. Allow it to cool completely before slicing to let the filling set perfectly.
- Whip Cream: In a large bowl, beat the heavy cream, bourbon, sugar, and vanilla together with an electric mixer until soft peaks form. This divine topping will elevate your pie to the next level!