Description
A rich and flavorful peach pie made with ripe peaches, maple syrup, bourbon, and nutty brown butter, topped with a buttery pecan streusel and served with vanilla bean ice cream.
Ingredients
- 3 lbs ripe peaches (about 6 peaches)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Pinch of allspice
- 1/2 cup sugar
- 1/4 cup maple syrup
- 3 tablespoons bourbon
- 1 tablespoon water
- 3 tablespoons butter
- 1/3 cup pecans
- 1/2 cup (1 stick) butter (for streusel)
- 1 cup plus 2 tablespoons flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
- 3 tablespoons dark brown sugar
- 1/4 teaspoon salt (for streusel)
- Pinch cinnamon (for streusel)
- 2 1/2 cups flour (for crust)
- 1 tablespoon sugar (for crust)
- 1 teaspoon salt (for crust)
- 1 cup (2 sticks) unsalted butter, very cold
- Ice water, as needed
- Vanilla Bean Ice Cream, for serving
Instructions
- Prepare the crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles pea-sized crumbles. Add ice water gradually until a dough forms. Divide dough, shape into discs, wrap, and refrigerate for at least 30 minutes.
- Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a pie pan, trim and crimp edges. Refrigerate until ready to fill.
- Prepare the filling: Peel and slice the peaches. In a large bowl, combine with cornstarch, flour, cinnamon, salt, and allspice.
- In a small saucepan, boil together sugar, maple syrup, bourbon, and water for about 2 minutes to make a caramel. Remove from heat and stir in butter. Pour over peach mixture and toss to combine.
- Prepare the streusel: Toast the pecans in a dry pan until fragrant, then chop. In a saucepan, brown the butter until golden and nutty. In a bowl, mix flour, granulated sugar, dark brown sugar, salt, and cinnamon. Stir in brown butter and toasted pecans until crumbly.
- Assemble the pie: Preheat oven to 425°F (220°C). Fill the prepared crust with the peach mixture and top with the streusel.
- Bake the pie: Cover the pie loosely with foil and bake for 15 minutes. Reduce oven temperature to 350°F (175°C), remove foil, and bake for another 30–40 minutes until bubbly and golden brown.
- Cool the pie on a wire rack for at least 3 hours before serving.
- Serve slices with a scoop of vanilla bean ice cream.
Notes
- Use ripe but firm peaches for best texture.
- Browning the butter enhances the nutty flavor of the streusel.
- The pie can be made a day ahead and stored at room temperature.
- Substitute bourbon with apple juice for an alcohol-free version.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
