Step up your pie game! This Bourbon Peach Pie recipe ups the peach pie ante by adding notes of rosemary, fresh peaches and your favorite bourbon for an extra kick of flavor. Perfect with some vanilla ice cream or some homemade whipped cream.
1 Hour 30 Minutes
cup firmly packed light brown sugar
cup granulated sugar
teaspoons, chopped fresh rosemary leaves
teaspoon ground nutmeg
large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced
(14.1-ounce) package refrigerated pie crusts
egg, beaten or 0.25 cup egg substitute
tablespoons granulated sugar
In saucepan, whisk together brown sugar, corn starch, sugar, rosemary leaves, nutmeg and salt until blended. Add peaches, tossing to coat.
Cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool 30 minutes; stir in bourbon.
Heat oven to 350°F.
Meanwhile, unroll pie crusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.
In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
Bake 1 hour. Cool completely on wire rack.