Sweet & Salty Bourbon Peach Pie

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Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 6 people


  • 3 Cups AP Flour (sifted)
  • 1/2 Cup Saltine Crackers (finely crushed)
  • 1/2 tsp Salt
  • 2 Sticks Unsalted Butter (cold and cut into small cubes)
  • 4 tsp Crisco Shortening (chilled)
  • 3 Tbsp Raw Sugar
  • 1/4-1/2 Cup Cold Water
  • 7-8 Jersey Fresh Peaches halved then cut into ¼ inch slices (use half white peaches if available)
  • 1 Ounce Bourbon (A heavy hand is okay)
  • 1 tsp Vanilla
  • 1/4 Cup White Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Lemon Zest
  • 3 Tbsp Corn Starch
  • 1/4 Stick Stick Unsalted Butter cut into small cubes
  • 1 Egg White
  • 1-2 tsp Granulated Raw Sugar
  • 1/2 tsp Sea Salt Flakes


Double Pie Crust

  • In a food processor add the flour, crushed saltines, sugar, salt, and half each of the butter and shortening. Pulse together until loosely incorporated.
  • Add in the remaining butter and shortening and continue to pulse until incorporated. Try not to overwork your dough.
  • Remove the blade from your food processor and drizzle in half of the water. Gently mix the dough with a spoon. Pour the mixture onto a clean surface and work the dough gently into a disc about 1-2" thick. Do not overwork the dough. (if your dough is too flaky and a little more water) The butter should be visible in small chunks similar to a biscuit recipe.
  • Cut the disc in half and form into two discs. Wrap them in saran wrap and place in the refrigerator for at least 2 hours or preferably overnight.

Sweet & Salty Bourbon Peach Pie Recipe

  • Remove one of your pie dough discs from the refrigerator. Dust a clean hard surface with flour and roll out your dough. Your dough should be about 12 inches for a 9-inch pie dish.
  • Place the dough into your pie dish and trim the edges. Put the dish in the fridge during the next couple of steps.
  • In a bowl, add the bourbon (or whiskey) and vanilla to the peaches. Toss gently and let sit for about 15-20 minutes.
  • Add your dry ingredients to the peaches; both sugars, cinnamon, lemon zest, and corn starch. Set aside for 15 minutes.
  • Roll out your second disc. Cut into 6 strips to create your lattice top.
  • Remove the crust from the fridge and add the peach mixture.
  • Create your lattice and crimp the edges with the back of a fork.
  • Using the 1/4 stick of cubed butter, place the cubes in the squares created by the lattice.
  • Brush the egg white onto the exposed portions of the top crust and edges. Sprinkle with sugar.
  • Bake the pie at 400 degrees for 20 minutes. Lower the temperature to 350 degrees, cover loosely with aluminum foil and bake for another hour. Remove foil and make sure the crust has browned. Bake uncovered for another 5-10 minutes.
  • Remove the pie from the oven and sprinkle with sea salt flakes.
  • Allow the pie to come to room temperature about 3-4 hours or let it rest loosely covered overnight. Slice and enjoy!


The pie is great served at room temperature or warmed in the oven but not hot.  Add some vanilla bean ice cream and whipped cream, or if you're a purist just eat it as-is.