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Perfect Bourbon Peach Pie Recipe Easy Homemade Lattice Crust for Summer

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A delicious bourbon peach pie featuring a flaky lattice crust, perfect for summer gatherings with a balance of sweetness and boozy warmth.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 6–7 ripe peaches, peeled and sliced (about 4 cups)
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 1 tbsp fresh lemon juice
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • Coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough just holds together. Avoid overworking it.
  3. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
  4. While the dough chills, peel and slice the peaches. In a bowl, mix peaches with sugar, cornstarch, cinnamon, nutmeg, lemon juice, bourbon, and vanilla. Stir gently to coat. Let it sit while you roll out the dough.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛ inch thick. Transfer carefully to a 9-inch pie dish, letting the edges hang over. Trim edges to about 1 inch overhang.
  6. Pour the peach filling into the crust, spreading evenly. Use a slotted spoon to lift peaches from excess liquid if it’s very runny.
  7. Roll out the second dough disc into a 12-inch circle. Cut into ½ inch strips with a sharp knife or pizza cutter.
  8. Lay half the strips horizontally over the filling, spaced about ½ inch apart. Fold back every other strip, then lay a strip vertically. Unfold the folded strips back over the vertical one. Repeat, alternating strips, until the lattice is complete.
  9. Trim edges to match the bottom crust, then pinch together to seal.
  10. Brush the lattice and edges with beaten egg for a golden finish. Sprinkle coarse sugar on top.
  11. Place the pie on the lower rack of your preheated oven at 375°F (190°C). Bake for 50-60 minutes or until the crust is golden and the filling bubbles through the lattice. Cover edges with foil halfway through baking if they brown too quickly.
  12. Let the pie cool on a rack for at least 2 hours before slicing.

Notes

Chill dough and tools if kitchen is warm to keep butter from melting. Drain excess liquid from peaches to avoid soggy crust. Bake on lower rack and cover edges with foil if browning too fast. Let pie cool fully before slicing for best results.

Nutrition

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

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