This recipe appears in:American Classics: Ginger Peach Bourbon Pie
This boozy peach pie tastes even better the second day after the bourbon, ginger and peach have had a chance to meld together.
- For the Crust
- One half recipe Easy Pie Dough (or your favorite butter pie crust)
- For the Filling
- 1/4 cup bourbon
- 3 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh grated ginger
- 2 teaspoons vanilla extract
- 7 medium peaches, sliced
- 3 tablespoons light brown sugar
- For the Crumb Topping
- 1/2 cup of light brown sugar
- 2 tablespoons of flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8 tablespoons unsalted butter, cut into 1 tablespoon chunks
- 1 1/4 cup rolled quick cook oats
For the crust: Set oven rack to the center position and preheat the oven to 350°F. Roll out your pie crust to a 12-inch circle then press it into a 9-inch pie plate. Flute the edges and place in the freezer for 15 minutes to chill.
For the filling: In a large bowl whisk together bourbon, cornstarch, cinnamon, ginger, and vanilla. Add sliced peaches and toss to coat the fruit. Sprinkle brown sugar on top and mix to incorporate. Pour peaches and juices in the prepared crust.
Add brown sugar, flour, cinnamon, ginger and nutmeg to food processor. Pulse several times to thoroughly mix. Add the butter and pulse mixture several more times then add in oatmeal in three stages pulsing a couple times in between until mixture is crumbly. Top the pie with the crumble. Bake pie for 35 to 45 minutes or until the crust cooked through and both crust and crumb topping are golden brown. Cool pie on a wire rack.