Secret Peach Pie

Secret Ingredient Peach Pie Recipe

Introduction

There’s something magical about a slice of warm peach pie, especially when it’s infused with a secret twist that amplifies its flavor! Our Secret Ingredient Peach Pie is not only a feast for the senses but also a delightful game-changer in the world of desserts. This recipe is perfect for both novice and seasoned bakers, bringing a sense of joy and warmth to any gathering. If you’d like to receive this delectable recipe by email, make sure to subscribe!

Why You’ll Love This Recipe

This peach pie recipe stands out for its lush, juicy filling elevated with a splash of bourbon, which enhances the natural sweetness of the peaches. The bourbon adds an intriguing depth without overshadowing the fresh fruit flavor, making it both unique and memorable. It’s simple to prepare, perfect for family gatherings, and is bound to become a staple in your dessert repertoire.

Ingredients

– 6-7 ripe peaches, peeled, pitted, and sliced
– 2/3 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1 tsp vanilla extract
– 2 tbsp cornstarch
– 1/4 tsp ground cinnamon
– 1/8 tsp ground nutmeg
– 1/4 tsp salt
– 2 tbsp bourbon (the secret ingredient!)
– 1 tbsp lemon juice
– 2 tbsp unsalted butter, cubed
– 1 package refrigerated pie crusts (or homemade)
– 1 egg, beaten (for egg wash)
– 1 tbsp turbinado sugar (optional)

Necessary Tools

– 9-inch pie dish
– Rolling pin
– Mixing bowls
– Pastry brush
– Baking sheet

Ingredient Swaps and Additions

– Swap bourbon with brandy or rum for a different flavor profile.
– Add a handful of raspberries or blueberries for a berry-peach blend.
– Use almond extract instead of vanilla for a nutty aroma.

See also Christmas Tree Delight

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C).
2. Mix the peaches with sugars, vanilla, cornstarch, cinnamon, nutmeg, salt, bourbon, and lemon juice in a bowl. Let the flavors meld for 10 minutes.
3. Prepare the crust by rolling out one into your pie dish. Add the peach mixture evenly.
4. Add butter by dotting small cubes over the filling.
5. Top with crust, rolling out and covering the filling. Trim, fold, and crimp edges, then cut slits on top.
6. Egg wash the crust and sprinkle with turbinado sugar.
7. Bake on a baking sheet at 425°F for 20 minutes.
8. Reduce heat to 375°F and bake for another 35-40 minutes.
9. Cool for at least 2 hours before serving.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. A side of fresh berries can also complement the pie’s flavors beautifully.

Pro Tips for Success

– Use ripe but firm peaches to avoid a soggy filling.
– Let the pie cool completely for the filling to set properly.
– For a decorative finish, use a lattice top crust.

Storing and Reheating

Store leftover pie in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for about 10 minutes or until warm.

FAQ Section

Can I use frozen peaches?
Yes, just ensure they are thawed and drained before using.

Is the bourbon flavor strong?
No, it subtly enhances the sweetness and depth of the pie.

Can I make this pie in advance?
Absolutely! Prepare it a day ahead and store in the fridge.

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