Bourbon Peach Pie With a Lattice Crust
Bourbon peach pie with a lattice crust combines ultra flavorful Bourbon Peach Pie Filling with the best Cream Cheese Pastry for a fuss free beautiful pie you can make whenever you’re wishing for summer flavors. Because the filling and the pastry are both freezable, it could be a chilly November, and you could happily add this lovely pie to your Thanksgiving table. That’s my kind of winning.
| Taste | Texture | ||
| Peach vanilla spice | Tender, flaky |
| Active time | Total time | Yield | Difficulty |
| 25 minutes | 1 hour 25 minutes | One 9″ pie | Easy |
Why This Bourbon Peach Pie Will Knock Your Socks Off
- Such Good Flavor: The peaches are a natural pairing with the bourbon, and the added chai spice in there brings a little warm flavor that make this pie so very good with the best vanilla ice cream.
- No Sogginess: The best part about peaches is their delectable juiciness, but all that juice can easily turn a crust soggy. The make-ahead filling ensures that the peaches are tender with juices that are not going to run into the crust and make a soggy mess.
- Not Too Sweet: This pie tastes like peaches, not sugar! There is just enough sweetness to bring out the best in the peaches. If you enjoy not-too-sweet desserts, this one is for you.
- Crunchy Flaky Pastry: The lattice crust is super easy to make with the Cream Cheese Pastry, which bakes up into puffy crisp flaky bits that are almost as airy as Homemade Puff Pastry.
Ingredients for Peach Pie
Peach Pie Filling
- 1 recipe Peach Pie Filling(fresh or frozen peaches, chai spice blend (or cinnamon), vanilla sugar, granulated sugar, arrowroot starch, bourbon or rum)
Pie Crust
- 1 recipe Cream Cheese Pastry (cream cheese, butter, flour)
- 1 egg for egg wash
- 1 Tablespoon coarse sugar such as turbinado
Do I need to put the bourbon in the filling?
Nope, this pie is perfectly lovely without the bourbon, though it is in there as a flavor enhancer. If you’d like to skip it, just omit it. The vanilla sugar should still give the filling great flavor.
I don’t have vanilla sugar? Does the pie need it?
Vanilla sugar is just a really easy shortcut to adding in vanilla flavor. If you don’t have it on hand or haven’t tried my Homemade Vanilla Sugar recipe, simply use 1 teaspoon of vanilla extract in the filling.
Equipment Needed
- pie plate
- rolling pin
- parchment (preferably 1/2 sheet pan precut sheets of parchment )
- kitchen scissors
- Pizza wheel or sharp knife
- Clear ruler (helpful, but you can eyeball things instead)
How to Make Peach Pie
- Make the Pastry: Make 1 recipe of Cream Cheese Pastry. Cut the dough in half and press each half into a little disc. You’ll need one half for the bottom crust and the other for the lattice top. Keep the pastry in the fridge until you’re ready to use it.
- Make the Peach Pie Filling: Make 1 recipe of Peach Pie Filling. Let the filling cool before placing it in the shell.
- Roll Out the Crust: Sprinkle a sheet of parchment with flour. Sprinkle flour on top of one of the pieces of pastry dough and then top it with a second piece of parchment. Roll the crust into a thin round slightly larger than the pie plate .
- Dry Fit the Crust: Take off the top piece of parchment and flip the crust into the pie plate . Roughly press the pastry into the pie plate, making sure there’s enough to fully cover the sides plus about 1/2″ beyond the top of the plate. If you need to patch the dough to fill out any smaller areas, you can flip the dough out back onto the parchment and roll a patch into place (this dough sticks easily to itself!). When the crust fits as you want, peel off the parchment.
- Trim the Pie Crust: When the Use a pair of scissors to cut off extra pie dough and even everything up, leaving 1/2″ of overhanging pastry past the top of the plate.
- Crimp the Crust: Fold over the overhang to the inside of the plate so that it’s even with the top of the plate. Place a finger under the crust and use the index finger and thumb of your dominant hand to pinch the dough around your finger. Make the pinch pleats all around the top of the pie. Chill the pie crust for 10 minutes while you preheat the oven to 375 F (190 C).
- Cut the Lattice Strips: Place a piece of parchment over the top of the pie plate and use a pencil to trace around the circumference. Flip the parchment over so that you won’t be rolling on the pencil but so that you can see the marks. Roll out the second piece of pastry dough into a thin rectangle on a piece of parchment the same way you did the first. Use a clear ruler and a pizza wheel to cut the pastry into 1/2″ strips. Beat the egg together with a teaspoon of water in a small cup for an egg wash.
- Weave the Lattice Top: Lay out strips of the dough vertically, using the circle you traced as a guide. Lift up every other strip and weave in a strip. Think about numbering the strips 1-2-3-4-5-6-7 etc. Lift the even numbered strips to start. Leave a little space, and then lift the odd numbered strips before weaving in a second strip. If needed, join strips together by lightly pressing them together. If they don’t stick, brush a little egg wash to the strips before pressing them together. When you have enough woven strips to fill up the circle you traced, chill the lattice top for 10 minutes on a sheet tray.
- Fill the Pie: Scoop the peach filling into the chilled crust. Top the pie with the lattice crust, trimming away the excess ends. Brush the top with egg wash and use the egg wash to press the edges of the lattice top to the bottom crust. Sprinkle the pie top with coarse sugar.
- Bake the Pie: Bake the pie for 40-45 minutes until both the crust the lattice top are golden brown and crisp. Cool the pie completely before serving.
How to Make Peach Pie Ahead of Time
Because both the main components of this recipe are freezable, you can fill up your freezer early long before Thanksgiving hits, so piemaking will be a snap. Here’s how:
- Cream Cheese Pastry: Roll the dough into a rough circle on parchment. Roll up the parchment and place the wrapped pastry in a plastic bag. Freeze for up to 3 months. When you’re ready to make the pie, place the pastry in the fridge overnight. From here, roll out the dough to fit. You can do the same with the crust for the lattice top. I would not recommend making the lattice top itself and then freezing it just to keep it from getting any ice crystals.
- Peach Pie Filling: Because this filling is made with arrowroot starch (or tapioca starch), it freezes like a champion without weeping liquid. Fill a ziploc freezer bag with the filling. Press out the air and freeze it flat for up to 3 months. When you’re ready to make the pie, place the pastry in the fridge overnight. You can place the cold filling straight into the pie crust without needing much more cooking time.
Amazing Homemade Ice Cream to Go With Peach Pie
- Peach Crumble Ice Cream: Double peach flavor? Yes, please!
- Strawberry Cheesecake Ice Cream: Strawberries and peaches are such natural friends.
- Butter Pecan Ice Cream: Double the chai spice to beef up the delicious vanilla bourbon flavor.
- Cinnamon Ice Cream: There is so little this ice cream doesn’t make better. Get a batch in your freezer, and I promise you won’t be disappointed.
Bourbon Peach Pie With a Lattice Crust
- Total Time: 1 hour 25 minutes
- Yield: 9” pie 1x
Description
With juicy peaches cooked until tender before putting them into the best no-guess Cream Cheese Pastry crust, you’re guaranteed a delectable peach pie that’s incredible with the best vanilla ice cream or our house favorite, Cinnamon Ice Cream.
Ingredients
Scale
- 1 batch Cream Cheese Pastry, thawed overnight in the fridge if frozen
- 1 batch Peach Pie Filling
- 1 egg
- 1 Tablespoon turbinado sugar
Instructions
Make the Pastry
- Make 1 recipe of Cream Cheese Pastry.
- Cut the dough in half and press each half into a little disc. You’ll need one half for the bottom crust and the other for the lattice top.
- Keep the pastry in the fridge until you’re ready to use it.
Make the Peach Pie Filling
- Make 1 recipe of Peach Pie Filling.
- Let the filling cool before placing it in the shell.
Roll Out the Crust
- Sprinkle a sheet of parchment with flour.
- Sprinkle flour on top of one of the pieces of pastry dough and then top it with a second piece of parchment.
- Roll the crust into a thin round slightly larger than the pie plate.
Dry Fit the Crust
- Take off the top piece of parchment and flip the crust into the pie plate.
- Roughly press the pastry into the pie plate, making sure there’s enough to fully cover the sides plus about 1/2″ beyond the top of the plate.
- If you need to patch the dough to fill out any smaller areas, you can flip the dough out back onto the parchment and roll a patch into place (this dough sticks easily to itself!).
- When the crust fits as you want, peel off the parchment.
Trim the Pie Crust
- Use a pair of scissors to cut off extra pie dough and even everything up, leaving 1/2″ of overhanging pastry past the top of the plate.
Crimp the Crust
- Fold over the overhang to the inside of the plate so that it’s even with the top of the plate.
- Place a finger under the crust and use the index finger and thumb of your dominant hand to pinch the dough around your finger.
- Make the pinch pleats all around the top of the pie. Chill the pie crust for 10 minutes while you preheat the oven to 375 F (190 C).
Cut the Lattice Strips
- Place a piece of parchment over the top of the pie plate and use a pencil to trace around the circumference.
- Flip the parchment over so that you won’t be rolling on the pencil but so that you can see the marks.
- Roll out the second piece of pastry dough into a thin rectangle on a piece of parchment the same way you did the first.
- Use a clear ruler and a pizza wheel to cut the pastry into 3/4″” strips.
- Beat the egg together with a teaspoon of water in a small cup for an egg wash.
Weave the Lattice Top
- Lay out strips of the dough vertically, using the circle you traced as a guide.
- Lift up every other strip and weave in a strip. Think about numbering the strips 1-2-3-4-5-6-7 etc.
- Lift the even numbered strips to start.
- Leave a little space, and then lift the odd numbered strips before weaving in a second strip.
- If needed, join strips together by lightly pressing them together. If they don’t stick, brush a little egg wash to the strips before pressing them together.
- When you have enough woven strips to fill up the circle you traced, chill the lattice top for 10 minutes on a sheet tray.
Fill the Pie
- Scoop the peach filling into the chilled crust.
- Top the pie with the lattice crust, trimming away the excess ends with the scissors.
- Brush the top with egg wash and use the egg wash to press the edges of the lattice top to the bottom crust.
- Sprinkle the pie top with coarse sugar.
Bake the Pie
- Bake the pie for 40-45 minutes until both the crust the lattice top are golden brown and crisp. Cool the pie completely before serving.
Notes
Peach Crumble Pie: Skip the lattice top and instead substitute the Nut Crumble Topping from Cherry Crumble Pie.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
