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Easy Homemade Bourbon Peach Pie Recipe with Flaky Lattice Crust for Perfect Summer Dessert

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This easy homemade bourbon peach pie features juicy peaches soaked in bourbon and a flaky lattice crust, making it a perfect summer dessert that’s both approachable and delicious.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6–8 tablespoons ice water
  • 5 large ripe peaches, peeled and sliced (about 6 cups)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the pie dough: In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add the cold cubed butter and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter. Gradually add 6 tablespoons of ice water, mixing gently with a fork until dough just comes together. Add more water if needed. Form dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine sliced peaches, ¾ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoons bourbon, 1 teaspoon cinnamon, and a pinch of nutmeg. Toss gently to coat and let sit while rolling out dough.
  3. Roll out the bottom crust: On a floured surface, roll one dough disc into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly. Press gently to fit and trim excess dough leaving about an inch overhang.
  4. Fill the pie: Pour the peach mixture evenly into the crust.
  5. Create the lattice crust: Roll out the second dough disc into a 12-inch circle. Cut into ¾-inch wide strips. Lay half the strips horizontally across the pie at even intervals. Fold back every other strip halfway, lay a vertical strip, then unfold the folded strips over it. Repeat weaving until lattice is complete. Trim ends and pinch edges to seal.
  6. Apply egg wash and sugar: Brush lattice crust with beaten egg and sprinkle coarse sugar on top.
  7. Bake the pie: Place pie on a baking sheet and bake at 400°F (205°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until crust is deep golden and filling is bubbly. Cover edges with foil if browning too quickly.
  8. Cool and serve: Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use fresh ripe peaches for best flavor or thaw and drain frozen peaches well. Rest the pie for at least 2 hours before slicing to allow filling to thicken. Cover crust edges with foil if browning too fast. Egg wash is important for golden crust. Variations include using nectarines or berries, adding spices like ginger or cardamom, or making gluten-free or dairy-free substitutions.

Nutrition

Keywords: bourbon peach pie, homemade pie, lattice crust, summer dessert, peach pie recipe, flaky crust, bourbon dessert

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