Sweetie Pie and Cupcakes

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

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
12Pieces	1Hour

Cook Time

1Hour

Servings	Prep Time
12Pieces	1Hour

Cook Time

1Hour

Ingredients

Peach Pie

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

Streusel Top

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

Pie Crust

See our perfectly flaky pie dough crust recipe

Instructions

Making the Peach Pie

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.
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.
Preheat oven to 350 degrees.
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.
Once the sugar mixture turns a caramel color and everything is heated and dissolved, add the 3 tablespoons of butter and allow to melt.
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.
Pour the caramel sauce over the peaches and allow to soak up the juices. Set aside.
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

In a saucepan, heat 1/2 cup (1 stick) of butter. Cook until the butter browns in the pan. Set aside.
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.
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.
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.
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

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

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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