Award Winning Maple Bourbon Peach Pecan Pie

This Award Winning Maple Bourbon Peach Pecan Pie is bursting with juicy peaches and topped with a pecan sugar crumble that melts into the pie as it bakes. Delight your friends and family with the amazing pie and you will become the requested dessert maker from here forever forward!

Award Winning Maple Bourbon Peach Pecan Pie

We are pie lovers at this house. My husband started it… it’s all his fault. He made me a pecan pie way back when I first met him and that was it… I knew he was the one! Ha ha, no really… If you tasted his pie, you might fight me for him.

My hubby has pie bakers in the family. His grandma was a well known pie baker, actually working in a pie shop for awhile. She passed down some of the pie baking wisdom to her daughter, my hubby’s momma, and now it’s made it’s way to him. Thank God!

What’s the Big Deal About Pie Anyway

So I didn’t understand what all this pie making business was about. Personally, I always hated pie… the contents were always gelatinous, the crust was always made with vegetable shortening, and I never grew fond of any one particular pie. Yeah, and then one day, I was introduced to my hubby’s pecan pie. Ahhhhhhhhh (sing that in a really high pitched tone and watch the Heaven’s part). We entered his famous pecan pie in the KCRW pie contest and won third place. I remember watching people take a bite and their head’s would fall back (like yessss, I am eating this and watching the Heaven’s part).

Perfect Pie Crust

So basically, I became a converted pie lover. And this started me on a pie making journey. First, I wanted to find a perfect pie crust recipe that was made of all butter (no vegetable shortening), it had to be easy to make, and it could be used for any pie. This would be our go-to pie dough crust recipe. After many trials and errors, we discovered one that comes together very easily in the food processor. The recipe for the perfectly flaky pie crust recipe is here. It only takes a few minutes to make and then chill, and it’s totally worth it. You will feel very accomplished after making this pie crust yourself!

Award Winning Maple Bourbon Peach Pecan Pie Recipe

We have baked many pies, but none like this. This one was discovered through trial and error and as an improvement on the award winning pecan pie recipe. It has now become my favorite, and I will be making it all this year for friends and family. We entered it in our local Claremont Pie Festival Contest and it won first place! Take a look at those bright peaches showing themselves off in the contest!

What’s in the Award Winning Maple Bourbon Peach Pecan Pie

The award winning maple bourbon peach pecan pie is loaded with mostly peaches. They are truly the star of the show. But there are many important ingredients that make this pie amazing. Cinnamon, allspice, maple syrup and Bourbon turn this boring peach pie into a dessert that wins the hearts of many. The streusel top is made with toasted pecans, butter, flour, brown sugar, sugar and cinnamon. It melts into the peaches as it bakes, and can I just say, Oh my. Your house will smell aaaaammmmmaaaazing.

Tips for Making the Award Winning Maple Bourbon Peach Pecan Pie

1. Make your perfectly flaky pie crust dough ahead of time and have it chilling in the fridge so it’s ready to go. Roll it out and flute the edges and chill.
2. If you can’t find fresh peaches, then buy the bags frozen peaches from Trader Joe’s. I actually ended up using the Trader Joe’s peaches for the award winning pie because the fresh peaches I bought did not taste right. I even let them ripen, but nope… It was a last minute decision and I’m so glad I went with the Trader Joe’s peaches. They taste consistently amazing.
3. Boil the peaches down in a little sugar, salt and cinnamon to soften them. After they cool, toss them in the flour and arrowroot mixture. We tested arrowroot and cornstarch and the arrowroot won out. I can’t stand cornstarch in pie. It makes the filling taste grainy! Try arrowroot instead! You will love it!
4. Make the Bourbon Caramel mixture while the peaches cool. Then pour the mixture over the peaches. Let the peaches sit in the Boubon Caramel mixture for awhile so they soak up all the delicious juices.
5. Add the peaches into the prepared pie dough. Chill it in the fridge. While it’s chilling, toast some pecans to prepare the streusel topping.
6. Make the streusel crumble top and chill it in the fridge.
7. Preheat the oven to 425 degrees. Add the streusel top to the peaches. Cover the pie edge with a pie ring for the first few minutes to keep it from burning. Bake the pie on a baking sheet to avoid juices messing up your oven.
8. After about 15 minutes, turn the heat down to 350 degrees and bake the pie until done! See the complete recipe below!

Here’s the complete recipe to the Award Winning Maple Bourbon Peach Pecan Pie:

Print Recipe

Award Winning Maple Bourbon Peach Pecan Pie

This Award Winning Maple Bourbon Peach Pecan Pie is bursting with juicy peaches and topped with a pecan sugar crumble that melts into the pie as it bakes. Delight your friends and family with the amazing pie and you will become the requested dessert maker from here forever forward! Learn to make it at www.SweetiePieAndCupcakes.com

Course

Dessert, Party Food

Cuisine

American

Prep Time

1 Hour

Cook Time

1 Hour

Servings

Pieces

Ingredients

Peach Pie

• 3-4 lbs. Peaches We used the frozen peaches from Trader Joe's (about 4 bags)
• 1/2 cup Sugar
• 2 tsp Lemon Juice
• 1 dash Cinnamon
• 1/4 tsp Salt
• 3 tsp. Arrowroot You can use Cornstarch (but the filling will be more grainy)
• 1 1/2 tbsp Flour
• 1/2 tsp Cinnamon
• 1 dash Allspice
• 1/2 cup Sugar
• 1/4 cup Maple Syrup
• 3 tbsp Bourbon
• 1 tbsp Water or juice from boiled peaches
• 3 tbsp Butter

Streusel Top

• 1 cup Pecans
• 1 tbsp Maple Syrup
• 1/2 cup Butter
• 1 cup Flour
• 2 tbsp Flour
• 1/2 cup Sugar
• 3 tbsp Dark Brown Sugar
• 1/4 tsp Salt
• 1/2 tsp Cinnamon

Pie Crust

• See our perfectly flaky pie dough crust recipe

Course Dessert, Party Food Cuisine American Prep Time 1 Hour Cook Time 1 Hour Servings Pieces Ingredients Peach Pie 3-4 lbs. Peaches We used the frozen peaches from Trader Joe's (about 4 bags) 1/2 cup Sugar 2 tsp Lemon Juice 1 dash Cinnamon 1/4 tsp Salt 3 tsp. Arrowroot You can use Cornstarch (but the filling will be more grainy) 1 1/2 tbsp Flour 1/2 tsp Cinnamon 1 dash Allspice 1/2 cup Sugar 1/4 cup Maple Syrup 3 tbsp Bourbon 1 tbsp Water or juice from boiled peaches 3 tbsp Butter Streusel Top 1 cup Pecans 1 tbsp Maple Syrup 1/2 cup Butter 1 cup Flour 2 tbsp Flour 1/2 cup Sugar 3 tbsp Dark Brown Sugar 1/4 tsp Salt 1/2 tsp Cinnamon Pie Crust See our perfectly flaky pie dough crust recipe

Instructions

Making the Peach Pie

1. Roll out the pie dough and fit into a 9" round glass Pyrex pie dish. Flute the edges of the pie dough and chill in the fridge.

   
2. For softer peaches in the finished baked pie, start by boiling the chopped or frozen peaches in a large pot. We use 4 bags of Trader Joe's frozen peaches. Heat them in a large pot with the 1/2 cup sugar, 2 tsp lemon juice, dash of cinnamon and 1/4 tsp salt. Allow to simmer about 10 to 15 minutes. Check the peaches by taste. You want them to be soft when you bite into them but not completely mushy. When softened, turn off heat. Strain the peaches from their juices and allow to cool.
3. Preheat oven to 350 degrees.
4. In a small saucepan over medium heat, combine 1/2 cup sugar, 1/4 cup maple syrup, 3 tablespoons of Bourbon, and 1 tablespoon of juice from the boiled peaches (or water). Stir until the sugar dissolves and then stop stirring and allow to come to a boil. Don't stir anymore, just swirl the pan.

   
5. Once the sugar mixture turns a caramel color and everything is heated and dissolved, add the 3 tablespoons of butter and allow to melt.

   
6. Combine 3 tsp arrowroot, 1 1/2 tbsp of flour, 1/2 tsp cinnamon, and 1 dash allspice. Toss the peaches in this flour mixture to coat.

   
7. Pour the caramel sauce over the peaches and allow to soak up the juices. Set aside.

   
8. Chop the pecans and toss in 1 tbsp of maple syrup. Place the coated pecans on parchment paper on a baking sheet and toast for 5 minutes in 350 degree oven. While toasting, prepare the streusel.

   

Making the Streusel Top

1. In a saucepan, heat 1/2 cup (1 stick) of butter. Cook until the butter browns in the pan. Set aside.
2. In a bowl, whisk together the 1 cup plus 2 tbsp of flour, 1/2 cup sugar, 3 tbsp dark brown sugar, 1/4 tsp salt and a dash of cinnamon. Mix in the toasted pecans. Drizzle the browned butter over the pecan mixture. Combine until crumbs form. Chill the streusel in the fridge for about 15 minutes.

   
3. Preheat oven to 425 degrees. Remove the pie dough from the fridge. Spoon the peaches into the pie dough. We do not add all of the juice from the peaches. Adding more juice will make the pie more runny. It's up to you! Add the streusel topping to the top of the peaches. Cover the edge of the pie with a pie ring (you can make a ring out of foil also). Place the pie onto a baking sheet and bake for 15 minutes at 425 degrees.

   
4. Remove the pie ring and reduce the heat to 350 degrees. Bake another 45-55 minutes. The crust should be a golden brown color. Check underneath the pie to make sure the entire crust is baked. When the caramel sauce is bubbling through on the edges of the top, this is also a sign that the pie is ready.
5. When done, allow this pie to cool at least 2-3 hours so it can set up, otherwise, it will be very gooey. This pie can be made the day before your party and allowed to sit out with simply a piece of foil just draped on top. If you completely cover pies, they tend to go soggy in the crust, so let them breathe a little. Feel free to re-heat a piece in the toaster oven or microwave. Enjoy with Vanilla Ice cream!

   

Recipe Notes

Note- to make mini pies, simply use muffin pans. You don't need to grease the pan because the pie dough has butter in it. Simply cut your dough to fit and allow for the edges. Also, baking time is a little shorter, but not much. You also do not need a pie ring for each individual mini pie. Just bake the pies in the muffin pan and cook until the edges are a deep golden brown.

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