South Carolina

Peach Pie with Bourbon

A luscious summer pie showcasing South Carolina's famous peaches with a touch of bourbon, celebrating the Palmetto State's status as a premier peach producer.

1 hr 30 min Serves 8 Summer Favorite Southern Classic

Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Large mixing bowls (2)
  • 🔪 Sharp paring knife
  • 📏 Rolling pin
  • 🧊 Pastry cutter
  • 🍳 Baking sheet

Instructions

  1. 1

    Make the pie crust

    Whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Add ice water gradually until dough just comes together. Divide in half, form into disks, wrap, and refrigerate for at least 1 hour.

  2. 2

    Prepare the peaches

    Bring a large pot of water to boil. Cut a small X in the bottom of each peach. Blanch peaches for 30-60 seconds, then transfer to ice water. The skins should slip off easily. Slice peaches into 1/2-inch wedges.

  3. 3

    Make the filling

    In a large bowl, gently toss peach slices with sugar, cornstarch, bourbon, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let sit for 15 minutes to draw out juices.

  4. 4

    Preheat oven

    Preheat oven to 425F (220C). Position a rack in the lower third of the oven with a baking sheet below to catch drips.

  5. 5

    Roll out the bottom crust

    Roll one dough disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim to 1-inch overhang.

  6. 6

    Fill the pie

    Arrange peach slices in the crust, layering them in concentric circles for a beautiful presentation. Pour any accumulated juices over the top. Dot with butter pieces.

  7. 7

    Add the top crust

    Roll out the second dough disk. Place over filling, trim, fold edges under, and crimp decoratively. Cut several steam vents in the top. Brush with egg wash and sprinkle generously with turbinado sugar.

  8. 8

    Bake the pie

    Bake at 425F for 20 minutes, then reduce temperature to 375F (190C). Bake for an additional 40-50 minutes until crust is deep golden brown and filling bubbles through vents. Cover edges with foil if browning too fast.

  9. 9

    Cool before slicing

    Let the pie cool on a wire rack for at least 2-3 hours. This allows the filling to set and makes for cleaner slices. The pie is delicious warm but can also be served at room temperature.

  10. 10

    Serve

    Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of bourbon whipped cream. A true taste of South Carolina summer!

Tips & Variations

  • South Carolina peaches: The Palmetto State actually produces more peaches than Georgia! Peak season is June through August. Look for freestone varieties like Red Globe or Carolina Belle.
  • Ripe peaches are key: Choose peaches that give slightly when pressed and smell fragrant. Under-ripe peaches won't have the same sweet, juicy flavor.
  • Bourbon substitute: If you prefer no alcohol, substitute vanilla extract or use peach schnapps for a non-bourbon option. The bourbon enhances the peach flavor beautifully though!
  • Frozen peaches: In winter, use frozen sliced peaches (thawed and drained). They work surprisingly well!
  • Lattice variation: A lattice top showcases the beautiful peach filling and allows more steam to escape for a thicker filling.
  • Storage: Cover and store at room temperature for 1 day, or refrigerate for up to 4 days. Reheat slices in a 350F oven for 10 minutes for best texture.