This peach, bourbon, and basil pie is a sweet twist on the traditional peach pie. The addition of bourbon and basil provides a deeper flavor to the peaches and a hint of savory goodness.
When I created this recipe, I was craving pie but didn't have tons of time to make a homemade crust. To save time, and because I was curious to see how Trader Joe's frozen pie crust tasted, I tried that, and the results were great. If you would like to use a homemade crust, here is a link to my all-butter all bourbon pie crust, which would also be amazing!
The peach bourbon and basil pie filling:
Peaches and bourbon are a match made in heaven and when you add a little basil to it really becomes something special. Pie fillings really couldn't be easier to make. You just combine all the ingredients into a bowl and let it sit a minute. There are a couple of key tips to making a great pie filling:
- Let the mixture sit for about 30 minutes so the flavors can meld and so that the fruit can start to break down.
- Always add some lemon juice; it amplifies the taste of the fruit.
- And don't forget the corn starch, corn starch helps to soak up all the excess liquid.
As I said, I used store-bought for this one, because sometimes we just need to go easy on our selves. But here is a link to a recipe with my fave pie crust. The big key any pie crust store-bought or homemade is to keep it chilled.
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THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE’S THOUGHTS!Print
- 6 peaches - cored and sliced
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup bourbon
- 2 tablespoons fresh chopped basil
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 egg for egg wash
- Coarse sugar for sprinkling
- Store-bought pie dough (2 slices)
- Pull your dough out of the freezer and allow it to warm up to a pliable temperature. Start your filling, in a medium bowl, toss together the sliced and cored peaches, bourbon, sugars, cornstarch, lemon juice, and basil. Mix until all of the cornstarch has disappeared into the mixture. Let rest for 20 minutes.
- Assemble the pie. On a well-floured surface, roll the bottom crust ⅛ inch thick and about 12 inches in diameter. Transfer it to a pie pan and trim the edges a bit if they are very long.
- Spoon the filling into the piecrust and chill in the fridge until your top layer of the pie crust is ready.
- Preheat the oven to 400 degrees.
- Roll out the top crust in the same manner. Slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Pinch the top and the bottom layers together to seal them.
- Brush the egg wash over the pie crust, then sprinkle with sugar.
- Place pie on a baking sheet with a layer of foil or parchment and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 45-60 minutes more, or until the crust is golden and the filling is bubbling. Remove from the oven and allow to cool for 4 hours.