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Maple Bourbon Brown Butter Peach Pie Recipe
Ben Carraoli

Maple Bourbon Brown Butter Peach Pie Recipe

I have to admit, I was a little nervous the first time I made this Maple Bourbon Brown Butter Peach Pie. But after pulling it out of the oven, my worries vanished in a puff of buttery, caramel-scented steam. The crust was flaky, the peaches were perfectly juicy, and the streusel on top added a nutty crunch that had me sneaking slices before dinner was even served.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 3 lbs ripe peaches about 6 peaches – Use fresh, in-season peaches for maximum sweetness and juiciness.
  • 2 tablespoons cornstarch – Helps thicken the peach juices so the filling isn’t runny.
  • 1 ½ tablespoons flour – Adds body to the filling.
  • ½ tsp cinnamon – Warm spice that complements the peaches.
  • ¼ tsp salt – Enhances the natural sweetness of the fruit.
  • Pinch of allspice – Adds a subtle depth to the flavor.
  • ½ cup maple syrup – Sweetens naturally while adding rich maple flavor.
  • 2 tablespoons bourbon – Infuses the pie with a warm aromatic kick.
  • 1 teaspoon vanilla extract – Balances the flavors beautifully.
  • ½ cup unsalted butter – Brown it to bring out a nutty caramel flavor.
  • ¾ cup light brown sugar – Sweet and softens the streusel texture.
  • 1 cup all-purpose flour – Binds the streusel together.
  • 1 cup chopped pecans – Toasted pecans add crunch and a rich nutty flavor.
  • Pinch of salt – Balances sweetness.
  • 1 9- inch pie crust – All-butter crust works best for flakiness and flavor.

Method
 

  1. Start by peeling, pitting, and slicing your peaches into even wedges. Toss them with cornstarch, flour, cinnamon, salt, allspice, maple syrup, bourbon, and vanilla extract. This ensures each slice is coated with a flavorful, slightly thickened syrup.
  2. In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Stir in brown sugar, flour, chopped pecans, and a pinch of salt. Mix until crumbly but well combined. Set aside to cool slightly.
  3. Roll out your pie crust into a 9-inch pan. Pour the peach filling into the crust and gently spread it evenly. Sprinkle the brown butter pecan streusel on top, covering the filling completely.
  4. Place the pie in a preheated oven at 375°F (190°C) and bake for 45 minutes or until the streusel is golden brown and the filling is bubbling. Let the pie cool for at least 1 hour before slicing to allow the filling to set.

Notes

  • I always use fresh, ripe peaches; frozen or underripe peaches make the filling watery or bland.
  • I make the brown butter carefully, watching it closely; burnt butter can ruin the pie’s flavor.
  • I chill the pie crust before baking to prevent shrinking and maintain flakiness.
  • I recommend letting the pie cool completely before slicing; it makes the pieces clean and perfect for serving.
  • I like to lightly toast the pecans beforehand to bring out their nutty aroma.