Prep Time: 1 hr | Cook Time: 55 mins | Total Time: 1 hr 55 mins | Yield: 12 Servings
The best pie you will ever have is waiting for you! Try this Maple Bourbon Brown Butter Peach Pie now and prepare to fall in love. Enjoy!
Ingredients:
FOR THE FILLING:
1 tbsp water
3 tbsp butter
2 tbsp cornstarch
1 ½ tbsp flour
3 pounds ripe peaches (about 6 peaches)
¼ c maple syrup
½ teaspoon cinnamon
½ c sugar
3 tbsp bourbon
¼ teaspoon salt
A pinch of allspice
FOR THE STREUSEL:
1 c plus 2 tbsp flour
1/2 c granulated sugar
1/3 c pecans
¼ tsp salt
A pinch of cinnamon
3 tbsp dark brown sugar
1/2 c (1 stick) butter
FOR THE CRUST (FROM SMITTEN KITCHEN):
1 c (2 sticks) unsalted butter, very cold
1 tbsp sugar
2 1/2 c flour
Vanilla Bean Ice Cream, to serve
1 tsp salt
Directions:
1. Add a few ice cubes and 1 cup of cold water into a mixing bowl.
2. In a separate bowl, add 1 tsp salt, 2 1/2 cups of flour, and 1 tbsp sugar. Whisk until well mixed.
3. Slice the cold butter into two.
4. Add the butter and flour mixture into a food processor, then pulse until just mixed. It is important not to overmix.
5. Add 1/2 of the cold water on top of the mixture, then stir until well blended. Use your clean hands to knead the dough and shape it into a ball.
6. Slice the dough into two, then wrap each with plastic. Place them in the fridge to chill for 1 1/2 hours.
7. Sprinkle a lot of flour onto a flat surface, then place the dough on it.
8. Use a rolling pin to press the middle of the dough, then push it away. Roll a few times and roll. Repeat this process a few times until you turn the dough into a 12-inch round shape.
9. Put the pie into a pie pan, then fold the excess dough on the sides.
10. Use your thumb to crimp the sides of the pie. Place it in the fridge to chill for about 30 minutes.
11. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
12. Slice the peeled peaches, then add them into a mixing bowl.
13. Add allspice, cornstarch, salt, flour, and cinnamon. Stir until well combined.
14. Place a heavy saucepan on the stove and turn the heat to medium-high.
15. Add the bourbon, sugar, water, and maple syrup. Stir until well blended and allow the mixture to boil. Move the pan from time to time. Remove from the stove.
16. Add butter and allow it to melt.
17. Add the caramel on top of the peaches, then stir until well blended.
18. Transfer the filling to the pie shell and spread it evenly. Place it in the fridge to chill again.
19. Add the pecans onto a baking sheet. Place it in the preheated oven and toast for about 5 minutes.
20. Remove the pecans from the oven and allow them to cool at room temperature. Chop into small pieces.
21. Add the butter into the same saucepan. Turn the heat to medium and allow it to melt. Remove from the heat.
22. In a mixing bowl, add 1/2 cup of sugar, 1 cup of flour, a pinch of cinnamon, 3 tbsp brown sugar, and 1/4 tsp salt. Whisk until well mixed. Add the pecans and stir until well mixed.
23. Add the mixture on top of the caramelized butter, then stir until well mixed.
24. Crumble the mixture, then scatter it onto a rimmed baking sheet. Place it in the fridge to chill for about 15 minutes.
25. Prepare the oven and preheat to 425 degrees F.
26. Remove the pie pan and baking sheet from the fridge.
27. Scatter the streusel on top of the pie. Make sure to cover the top.
28. Cover everything with aluminium foil, then place it in the preheated oven and bake for about 15 minutes.
29. Turn the heat down to about 350 degrees F, then remove the foil cover and bake for another 30 to 40 minutes or until the top turns golden brown.
30. Allow it to cool completely at room temperature.
31. Serve vanilla ice cream. Enjoy!
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