Bourbon Peach Pie

Name: Bourbon Peach Pie
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: ½ cup firmly packed light brown sugar; ¼ cup cornstarch; ⅓ cup granulated sugar; 2 teaspoons, chopped fresh rosemary leaves; 1 teaspoon ground nutmeg; ½ teaspoon salt; 8 large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced; 3 tablespoons bourbon; 1 (14.1-ounce) package refrigerated pie crusts; 1 egg, beaten or ¼ cup egg substitute; 1½ tablespoons granulated sugar

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.

Total Time

1 Hour 30 Minutes

Serving Size

8 Servings

1/2

cup firmly packed light brown sugar

1/4

cup cornstarch

1/3

cup granulated sugar

teaspoons, chopped fresh rosemary leaves

teaspoon ground nutmeg

1/2

teaspoon salt

large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced

tablespoons bourbon

(14.1-ounce) package refrigerated pie crusts

egg, beaten or 0.25 cup egg substitute

1 1/2

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.

Calories

380

Protein

Carbohydrates

62g

Fiber

Sugars

34g

Fat

14g