Peach Bourbon Pies
Me oh my peach bourbon pies! Just the sound of that does a Georgia girl’s heart good. I think it’s the law that if you’re from Georgia you like peaches. What’s not to like about them? They have a soft fuzzy exterior, they smell divine and when they’re sweet and juicy and drip off of your chin when you eat them there’s not much better. Well maybe when you bake them into pies, with bourbon. And a dollop of french vanilla ice cream and a little more bourbon. Where’s my fork?
One of my oldest (not implying that we’re old btw, pffft ’cause we’re so not) and best friends from high school in Italy, Missy and her husband came to visit us earlier this month. One of the things about knowing someone this long is that you don’t have to do anything fancy to have a good time, heck you don’t even have to wear shoes. We spent the day and evening cooking, laughing, talking, eating and sipping on wine. My favorite kind of days. I need more of those kinds of days. Who wants to come visit?
We needed to get dessert going first so I pulled out my sweet friend SHAINA‘s gorgeous new DESSERTS IN JARS book. We were flipping through trying to decide which one of those tasty treats to make when we both stopped at the Peach Bourbon Pies recipe. It took us about 2 seconds to decide that was the winner. A – we’re both Georgia Girls and B – I had a bowl of super ripe delicious white and yellow peaches on the counter delivered from my CSA that were just begging to be made into something.
Even with making the pie crusts from scratch (which you know I don’t do too often) these came together in a snap. While they were baking it gave us plenty of time to nosh on salame, cheeses, whip up seared scallops in whiskey cream sauce (coming soon) and CARBONARA. Because if you give me my choice of pasta it’s always going to be Carbonara. You can bet on that Every. Single. Time.
If you’re looking for unique and beautifully shot (on top of knowing her way around the kitchen Shaina is an incredible photographer) cookbook, pick up a copy of DESSERTS IN JARS. It’s full of 50 sweet treats that shine. You won’t be disappointed. And you can never have too many cookbooks right?
Disclaimer: I received a copy of Dessert in Jars as a party gift. I was not compensated for this post nor was I asked to do a post. Opinions are my own. Always have been. Always will be. I just happen to think Shaina and her book rocks. You will however find affiliate links in this post.
Recipe slightly adapted from Shaina Olmanson – Desserts in Jars and is printed with permission.
- 3 pounds rip peaches - peeled, pitted & cut into 1" cubes
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all purpose flour
- 2 teaspoons fresh lemon juice
- 1 tablespoon bourbon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 recipe pie dough - rolled to a thickness to 1/8"
- turbinado sugar
- Preheat oven to 350 degrees.
- In a large bowl mix: peaches, sugar, cornstarch, flour, lemon juice, bourbon, cinnamon and vanilla. Set aside.
- Set aside 8 wide mouth, 8 ounce jars (or ramekins). Cut a 6" circle of dough, center it over jar and carefully press dough onto bottom, up sides and over lip of jar. Repeat with remaining jars. (Note: collect dough trimmings, re-roll/re-cut as necessary).
- Fill each jar generously with peach mixture. With remaining dough, cut 8 circles of dough about 1/2" larger than the diameter of the jars. Cover pies with dough. Trim excess. Crimp edges to seal. Slice the top to vent. Sprinkles tops with turbinado sugar.
- Place jars 2" apart on large baking sheet. Bake for 50-60 minutes OR until crust is golden and filling is thick and bubbly. (Note: cover tops with foil if the pies are browning too quickly).
- Remove from oven and allow to cool for approximately 30 minutes. Serve warm.