Table of Contents: Peach Pie Recipe with Bourbon Whipped Cream
Peach Pie Recipe with Bourbon Whipped Cream
There’s something about a fresh peach pie that brings summer straight to your taste buds. Whether it’s the buttery crust, sweet and tangy peaches, or the nostalgia of grandma’s kitchen, this dessert has stood the test of time. But what if we told you there’s a way to elevate this classic treat? That’s right—this version of the best peach pie recipe comes with a rich, boozy twist: bourbon whipped cream.
In this article, you’ll learn how to craft a perfectly thick, golden peach pie that doesn’t run all over your plate. We’ll break down the best ingredients, crust secrets, and flavor pairings—including tips on how to keep your pie from turning soggy and how to store leftovers the right way. Learn more about comfort classics like our Easy Homemade Chicken Pot Pie Recipe.
Introduction to the Best Peach Pie Recipe with Bourbon Whipped Cream
What Makes Peach Pie a Timeless Dessert Favorite
Peach pie is a beloved dessert that signals summer. It’s simple, sweet, and lets seasonal fruit shine. But beyond its rustic charm, it’s also one of the most adaptable pies—perfect for family gatherings, July 4th cookouts, or a cozy evening treat.
When peaches are at peak ripeness, their natural sugar and juice create a luscious filling that can hold its own with minimal added sugar. The aroma alone—warm cinnamon, fresh peaches, flaky pastry—is enough to make anyone’s mouth water.
The Unique Twist: Why Add Bourbon Whipped Cream
While traditional whipped cream is always a win, adding a dash of bourbon takes it up a notch. The caramel and vanilla notes in bourbon blend beautifully with the peach filling, adding depth and a grown-up flavor that balances the sweetness.
If you’ve never paired fruit desserts with spirits, this is the place to start. Bourbon whipped cream isn’t overpowering—it’s smooth, subtle, and utterly indulgent.
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Best Peach Pie Recipe with Bourbon Cream – The Most Irresistible Pie!
- Total Time: 1 hour 40 minutes
- Yield: 1 pie (8 servings) 1x
Description
A summery, decadent peach pie with a flaky homemade crust and a luscious bourbon whipped cream.
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
- 1/2 cup ice water
- 8 large, ripe but firm peaches (3 1/2 pounds)
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
- 1 cup heavy cream, chilled
- 1 tablespoon bourbon
- 1/2 teaspoon sugar
- 1/4 teaspoon pure vanilla extract
Instructions
- In a bowl, whisk together flour, sugar, and salt.
- Cut in the butter and shortening until mixture resembles coarse crumbs.
- Add ice water gradually and mix until dough forms.
- Divide the dough in two, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Peel and slice peaches, then toss with sugar, lemon juice, and flour.
- Roll out one disk of dough and line a 9-inch pie plate with it.
- Fill with peach mixture and dot with butter slices.
- Roll out second disk and place over the filling; crimp edges and cut vents on top.
- Brush with egg wash and chill pie for 30 minutes.
- Preheat oven to 425°F (220°C).
- Bake the pie for 20 minutes, then reduce temperature to 375°F (190°C) and bake another 30-35 minutes until crust is golden and filling is bubbly.
- Let pie cool before serving.
- For whipped cream, beat heavy cream with bourbon, sugar, and vanilla until soft peaks form.
Notes
Use ripe yet firm peaches for best texture. Chill the dough and pie before baking to ensure a flaky crust.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: peach pie, bourbon whipped cream, summer dessert, fruit pie
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Ingredients and Tools You’ll Need: Peach Pie Recipe with Bourbon Whipped Cream
Fresh vs Canned Peaches: What Works Best
Fresh peaches are always the gold standard. They deliver a natural, juicy flavor that can’t be matched. If you’re baking during peach season, go fresh and ripe—but firm. Overripe peaches will make the pie too watery.
Canned peaches, on the other hand, are a solid backup. If using canned, opt for unsweetened or juice-packed versions, and always drain thoroughly before use.
Here’s a quick comparison:
| Type | Flavor Quality | Prep Needed | Best For |
|---|---|---|---|
| Fresh Peaches | Excellent | Peel/Slice | Summer baking |
| Canned Peaches | Moderate | Drain/Slice | Off-season use |
| Frozen Peaches | Good | Thaw/Drain | Quick recipes |
Essential Baking Tools for Perfect Peach Pie
To bake like a pro, you’ll need the following tools:
- 9-inch glass pie dish
- Pastry cutter or food processor
- Rolling pin
- Mixing bowls
- Slotted spoon (for peach filling)
- Pastry brush (for egg wash)
- Cooling rack
Discover great ideas like our Easy Arroz con Leche Recipe for your dessert rotation.
Preparing the Peach Filling
Peeling or Not: Should You Leave the Skin On Peaches?
This is one of the most common peach pie questions. The short answer? It’s up to you. Peach skins soften during baking, but they may leave a slight texture. If you’re going for ultra-smooth filling, peel them.
To peel quickly, use the blanching method:
- Boil water and submerge peaches for 30 seconds.
- Transfer to ice water for 1 minute.
- Skins should slip right off.
However, leaving the skin adds color and saves time. If you love a more rustic pie, go skin-on.
Balancing Sweetness and Acidity in Peach Pie Filling
Peaches vary in sweetness, so always taste before mixing. For 6–7 cups of sliced peaches, add:
- ¾ cup granulated sugar (adjust to taste)
- 2 tablespoons lemon juice (boosts acidity)
- ½ teaspoon cinnamon (optional but enhances warmth)
- A pinch of nutmeg or cardamom (adds dimension)
You want a balance of tart and sweet that doesn’t overpower the fruit’s natural flavors.
Choosing and Using the Best Thickener for Peach Pie
Comparing Cornstarch, Tapioca, and Flour
Thickener choice makes or breaks your filling. You want it thick enough to slice, but not gummy or overly firm.
| Thickener | Texture Outcome | Recommended Amount (per 6 cups peaches) |
|---|---|---|
| Cornstarch | Smooth, glossy | 2–2½ tablespoons |
| Flour | Dense, slightly cloudy | 3 tablespoons |
| Tapioca | Clear, firm | 3 tablespoons (instant tapioca only) |
We recommend cornstarch for a clean, smooth finish that doesn’t overpower peach flavor.
Preventing a Runny Peach Pie: Techniques That Work
Even with the right thickener, your pie can run if…
- You don’t let the filling sit: Mix the filling and let it rest 15 minutes to draw out moisture before pouring into the crust.
- You skip the slotted spoon: Transfer peaches with a slotted spoon to avoid extra juice.
- You cut too soon: Let the baked pie rest at least 3 hours to fully set.
Looking for inspiration? Try the Easy 6-Serving Pastina Recipe—another nostalgic favorite.
Crafting the Perfect Homemade Pie Crust
Butter vs Shortening: Which Fat Makes Better Crust?
The great crust debate comes down to flavor vs flakiness. Butter brings rich flavor and golden browning, while shortening creates an ultra-tender, flaky texture.
For the best of both worlds, try a 50/50 blend:
- ½ cup unsalted butter
- ½ cup vegetable shortening
This combo gives structure and buttery richness while remaining easy to roll.
How to Keep the Pie Crust Flaky and Tender
The secret is in the temperature and technique. Follow these steps:
- Use ice-cold butter and ice water.
- Avoid over-mixing the dough; crumbs should barely hold together.
- Chill the dough at least 30 minutes before rolling.
- Don’t over-flour the surface when rolling.
Blind bake the bottom crust with pie weights if you want a crispier base. This step prevents sogginess, especially with juicy fruit fillings.
Baking and Cooling Techniques: Peach Pie Recipe with Bourbon Whipped Cream
How Long to Bake a Peach Pie for Optimal Texture
Bake your peach pie at 400°F (204°C) for 20 minutes, then lower to 350°F (177°C) and continue for 35–45 minutes.
Key signs it’s done:
- Bubbling filling near the center
- Golden-brown, firm crust
- Slightly puffed appearance
Use a foil ring or pie shield to prevent the crust edges from overbrowning.
Cooling Tips: Avoiding the Soggy Bottom Syndrome
Once baked, cool your pie completely on a rack. This allows the filling to set. Cutting too early results in a runny mess.
Pro tip: Place the pie plate on a baking sheet while in the oven to catch spills and help the crust cook evenly underneath.
Check out our Delicious Coffee Loophole Recipe to go with your dessert!
Making Bourbon Whipped Cream
Choosing the Right Bourbon: Flavor Pairing Tips
Not all bourbons are created equal. Look for one with warm vanilla, caramel, or spice notes—these complement the peaches beautifully.
Top picks:
- Woodford Reserve
- Maker’s Mark
- Bulleit Bourbon
You only need a splash (about 1–2 tablespoons) to infuse the whipped cream with smooth flavor.
How to Whip and Sweeten Cream to Perfection
Start with 1 cup cold heavy cream, beat until soft peaks form, then add:
- 2 tablespoons powdered sugar
- 1–2 tablespoons bourbon
- ½ teaspoon pure vanilla extract
Beat until medium peaks form. Don’t overwhip—it should be light and billowy. Chill before serving over a warm slice of peach pie.
Storage, Reheating & Serving Tips: Peach Pie Recipe with Bourbon Whipped Cream
Should You Refrigerate Peach Pie or Leave it Out?
Yes, refrigerate it. Fruit pies are best eaten within 2 days when kept at room temp. Beyond that, cover tightly and refrigerate for up to 5 days.
To serve warm: Reheat individual slices at 300°F for 10–15 minutes. Or microwave for 20 seconds if you’re in a rush.
Serving Ideas: Toppings, Sides & Presentation: Peach Pie Recipe with Bourbon Whipped Cream
Pair your peach pie with:
- A scoop of vanilla bean ice cream
- Bourbon whipped cream (of course!)
- A drizzle of salted caramel
Garnish with fresh mint or a sprinkle of cinnamon sugar for a polished look.
Don’t miss our tips in Parmesan Baked Potatoes for the perfect dinner before dessert.
Common Mistakes and Expert Baking Tips: Peach Pie Recipe with Bourbon Whipped Cream
Top Peach Pie Pitfalls (and How to Avoid Them)
Mistakes to watch for:
- Using overripe or mushy peaches (results in excess juice)
- Skipping the rest time after baking (makes filling unstable)
- Using too little thickener (results in soggy, runny pie)
Fix these with better prep and patience.
Pro Tips for Next-Level Flavor and Texture: Peach Pie Recipe with Bourbon Whipped Cream
- Add a pinch of salt to your filling to balance sweetness
- Use turbinado sugar on the crust for a sugary crunch
- Chill your pie before slicing for cleaner cuts
- Freeze extra dough for easy pie-making later
Try something different with Baby in Bloom Cookies for your next treat.
People Also Ask: Peach Pie Recipe with Bourbon Whipped Cream
What is the best thickener for peach pie?
Cornstarch is generally the best thickener for peach pie. It delivers a smooth, glossy texture without cloudiness or pastiness. Use about 2–2½ tablespoons for every 6 cups of peaches.
Do you leave the skins on peaches for peach pie?
You can! Leaving the skin adds color and rustic charm. However, for a smoother filling, peeling is recommended—especially if you’re baking for guests or kids.
How do you keep a peach pie from being runny?
Use a good thickener (like cornstarch), let the filling sit before baking, transfer peaches with a slotted spoon, and allow the pie to cool for several hours before slicing.
Should you put peach pie in the fridge?
Yes, after the first day. Fruit pies can sit at room temperature for up to 2 days. After that, cover and refrigerate for freshness and food safety.
Conclusion: Peach Pie Recipe with Bourbon Whipped Cream
Whether you’re a seasoned baker or trying your first homemade pie, this best peach pie recipe with bourbon whipped cream will win hearts and taste buds. From choosing the right thickener to balancing fruit sweetness and making the perfect whipped topping, you’ve got every step covered.
So roll out that dough, slice those peaches, and don’t forget the bourbon. It’s time to turn your kitchen into a peachy dream of flaky crusts and creamy finishes.
Explore grandma’s kitchen with Crystal’s Story for more sweet inspiration.