Our backyard garden peach tree is bursting with fresh peaches and this is the pie I love to make during the brief but beautiful peach season. Made from simple ingredients, this pie made with ripe peaches and served with a scoop of vanilla ice cream is the perfect summer dessert. Scroll down to see how we make this pie with ease!
A Baked Peach Recipe Fit for Summer
This is an easy peach dessert that is perfect for a summertime potluck for summer peaches. We're crafting a delicious pie relying on the natural sugars of this beloved stone fruit during peak season. I also love making a double batch of this filling to use in either a peach crisp or cobbler. You can't go wrong with either option for this time of year.
Ingredients for this Delicious Summertime Peach Pie
We're taking a short cut this round by using our favorite store bought pie crust from DuFour Pastry Kitchens. When their pie crust arrives during the holiday bake season, I always stock up to have these on hand when I don't have the time to make it from scratch. If you don't have this brand on hand, any store bought or pre-made pie crust will work here. Now, for the delicious pie filling:
- Sweet Peaches. A must for our pie. Find the best peaches during the summer months. Check out your local farmers market or farm stand. If you've got a peach tree, fantastic! Otherwise, source from the best place you can. We'll need about 4 pound for our filling, which will cook down from the 12 cups of sliced peaches we'll start with.
- Brown Sugar and Vanilla Bean Paste. This gives us the caramelized sweetness that compliments our fresh peaches beautifully in this easy recipe.
- Our aromatic spices and herbs like cinnamon, nutmeg, and thyme become the perfect way to add depth of flavor to our pie filling.
- Bourbon. Totally optional but totally delicious here. I like Bulleit Bourbon for this one.
How to Make this Easy Vanilla Bourbon Baked Peach Crumble Pie Recipe
Once the pie filling is prepared the pie comes together pretty quickly and easily. Here's how we make it:
- Begin by removing the stones from center of each peach by slicing each peach in half. Place each peach cut side down and cut into slices, about 1 inch thick. Add sliced peaches to a large bowl until all have been sliced. You have the option to remove the peach skin, but I tend to leave it on as I don't mind the texture.
- Add the sliced peaches to a 4 quart dutch oven or large heavy-bottomed pot. Add the brown sugar, cinnamon, nutmeg, vanilla bean paste, lemon zest, lemon juice, thyme leaves, and cornstarch. Bring to a simmer before adding the bourbon. Simmer for about 12-16 minutes or until the fragrant smell of the pie filling fills the kitchen and flavors have melded together. Allow to cool slightly. Preheat oven to 375 degrees Fahrenheit and place prepared pie crust in your pie baking dish.
- While oven preheats, work on the crumb topping by mixing together the oats, brown sugar, flour, butter, and seasonings in a small bowl. You want a mix of chunky crumble pieces and smaller, pea-sized crumbles.
- When ready to bake, pour pie filling into the prepared pie crust. Top with the oat crumble. Bake for 50-60 minutes until golden brown and edges are bubbly.
- Cool to about room temperature before serving.
Savoring the Last Days of Summertime Desserts
This is truly one of those easy desserts to help us celebrate the last days of stone fruits. Serve slices of this Vanilla Bourbon Peach Pie with your favorite scoop of ice cream or a drizzle of caramel sauce. Store leftovers in an airtight container with plans to enjoy them within a couple days. If you have leftover pie filling, you can freeze it for later use in a peach cobbler or crisp.
More Summertime Dessert Ideas
Vanilla Bourbon Peach Crumble Pie Recipe
Equipment
- 1 pie baking dish
Ingredients
For Pie Filling
- 4 pounds fresh peaches pits removed and sliced, about 12 cups
- 1 cup light brown sugar packed
- ¼ cup cornstarch
- 1 tablespoon vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- Zest and juice of one lemon
- 2 teaspoons chopped fresh thyme leaves
- ¼ cup bourbon optional but delicious here, Bulleit brand
- One 9-inch prepared store bought pie crust
For Pie Crumble Topping
- 6 tablespoons all-purpose flour
- 6 tablespoons tablespoons rolled oats
- 4 tablespoons cold unsalted butter cubed
- ⅛ teaspoon kosher salt
- ½ teaspoon lemon zest
- ¼ cup light brown sugar lightly packed
Instructions
- Begin by removing the stones from center of each peach by slicing each peach in half. Place each peach cut side down and cut into slices, about 1 inch thick. Add sliced peaches to a large bowl until all have been sliced. You have the option to remove the peach skin, but I tend to leave it on as I don't mind the texture.
- Add the sliced peaches to a 4 quart dutch oven or large heavy-bottomed pot. Add the brown sugar, cinnamon, nutmeg, vanilla bean paste, lemon zest, lemon juice, thyme leaves, and cornstarch. Bring to a simmer before adding the bourbon. Simmer for about 12-16 minutes or until the fragrant smell of the pie filling fills the kitchen and flavors have melded together. Allow to cool slightly. Preheat oven to 375 degrees Fahrenheit and place prepared pie crust in your pie baking dish.
- While oven preheats, work on the crumb topping by mixing together the oats, brown sugar, flour, butter, and seasonings in a small bowl. You want a mix of chunky crumble pieces and smaller, pea-sized crumbles.
- When ready to bake, pour pie filling into the prepared pie crust. Top with the oat crumble. Bake for 50-60 minutes until golden brown and edges are bubbly.
- Cool to about room temperature before serving.
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