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Honey Bourbon Peach Pie



2 1/2 Pounds Fresh Peaches

1/4 cup Honey

1 1/2 ounces Bourbon

1/2 cup Sugar

1/4 cup Corn Starch

1/4-1/2 teaspoon Nutmeg


1 1/4 cups All Purpose Flour

1/2 teaspoon Kosher Sea Salt

1/2 cup Butter

2-3 tablespoons (or more) ice water

Pastry Wash (optional):

1 Egg Yolk

2 Tablespoons Cream



  • Bring a large pot of water to a boil.

  • While waiting for the water to boil, prepare an ice water bath in a large bowl.

  • When water begins to boil, add peaches and cook for 2 minutes.

  • Immediate transfer peaches to ice water bath.

  • The peach skins will slip right off.

  • Slice peaches into a mixing bowl.

  • Combine all filling ingredients with the peaches and allow to rest for at least 30 minutes.


  • Wisk together flour and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Divide dough into two disks and roll dough into two rounds.

  • Place first dough round into a standard 9" Pie plate and dock with a fork.

  • Line crust with baking parchment.

  • Fill with rice.

  • Bake at 375 for 25 minutes.

  • Remove from oven. Remove rice and parchment.

  • Put back into the oven to finish pre-baking for 10 minutes.

  • Remove pre-baked crust from the oven and add peach filling.

  • Top with second pastry round.

  • Whisk together egg yolk and cream. Brush pastry with egg yolk wash and sprinkle with coarse sugar.

  • Place pie into the oven.

  • Immediately reduce the oven temperature to 350 and bake for 50-60 minutes until golden and filling is bubbling.

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