Drunken Bourbon Cherry Peach Pie

Drunken Bourbon Cherry Peach Pie
A crowd-pleasing recipe for Drunken Bourbon Cherry Peach Pie

I’m a sucker for boozy recipes, and if you know me at all, you aren’t even a little bit surprised by this Drunken Cherry Peach Pie. This pie has a perfect, flaky crust, fresh peaches and cherries, and most importantly, bourbon. I love using bourbon in my baking, because I’m a big fan of the pour-a-little-drink-a-little technique. For this recipe, the bourbon’s sweet notes enhance the cherry and peach flavors in a way that will make your tastebuds sing. I made this pie for our friend’s barbecue a few weeks ago and it was a big hit. I would recommend pairing this summer pie with a bourbon punch or Pimms Cup for swoon-worthy results.


Yields 1 9-inch pie, serves 8-9 people

Drunken Cherry Peach Pie

5 hrPrep Time

20 minCook Time

5 hr, 20 Total Time

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Ingredients

    Butter Pie Crust
  • 1 cup (2 sticks) of very cold Butter, cubed
  • 2 1/2 tsp Kosher Salt
  • 2 1/2 cups Flour
  • 1 tablespoon Granulated Sugar
  • 1 tbsp Red Wine Vinegar
  • 1 cup Ice Cold Water
  • Pie dust (equal parts granulated sugar and flour evenly mixed together)
  • Peach and Cherry Bourbon Filling
  • 3 cups fresh Cherries, pitted and halved
  • 4 Fresh Medium Peaches, peeled and sliced into 1/4' pieces
  • 1 1/2 teaspoon Vanilla Bean Paste
  • 1/4 cup Bourbon
  • 1 1/2 cups Granulated Sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Quick-cooking Tapioca, pulverized (can be done in a coffee grinder or food processor)
  • 1/4 cup All-purpose Flour
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg yolk & 1 tbsp of water for egg wash
  • Raw sugar to sprinkle

Instructions

    Butter Pie Crust
  1. Put the butter in the freezer for 15-20 minutes.
  2. Mix kosher salt, flour, and sugar in food processor. Cube butter and add it to the dry mixture. Using a pastry blender, mix the butter and dry mixture until it's coarse.
  3. Fold the vinegar into the dry mixture with a spatula.
  4. Add the cold water to the mixture a 1/4 cup at a time while still mixing with a spatula. The dough should start to come together now.
  5. Once the mixture starts to come together, roll it out into a long roll and split into two. Roll each half into a ball and flatten into saran wrap. Seal tightly and refrigerate for at least a four hours.
  6. After the dough has fully chilled, roll out the dough into a 12-inch circle on a floured surface. Transfer the dough to the pie tin so the overhang is even and let it chill in the refrigerator while you make the filling. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)
  7. Cherry Peach Bourbon Filling and Assembly
  8. Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Dust the bottom of the crust with pie dust.
  9. In a large bowl, combine the cherries, peaches, vanilla bean paste, and bourbon and set aside.
  10. In a small bowl combine the sugar, nutmeg, salt, tapioca and flour and mix until fully incorporated. Sprinkle the dry mixture over the fruit and gently toss to coat. Let the filling stand for 15 minutes.
  11. Mound filling inside bottom pie crust and dot with bits of unsalted butter.
  12. Roll second half of pie dough into an 11-inch circle and cut 1-1.5 inch strips. Transfer it to center and weave over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
  13. Transfer pie to a baking sheet and brush egg yolk (egg yolk and 1 tbsp of water) mixture over dough. Sprinkle raw sugar over the top.
  14. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
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https://www.litosupply.co/drunken-bourbon-cherry-peach-pie/

 


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