In recognition of National Peach Pie Day on August 24, we’re giving a beloved classic an Outer Banks Life-worthy twist that’s deserving of a blue ribbon: Salted Honey-Bourbon Peach Pie.
Pairing juicy, ripe peaches with local-summer flavors like honey, warm ginger, and a splash of bourbon, this pie is bountifully tucked into a flaky crust and finished with a buttery brown-butter crumble and a sprinkle of sea salt.
It’s familiar enough to feel nostalgic, but with just enough unexpected flavor to make every bite memorable. Grab a scoop of vanilla ice cream, because this is one peach pie you’re going to want to serve warm!
Ingredients
For the pie
- 1 refrigerated or homemade 9-inch pie crust
- 6–7 ripe peaches, about 2½–3 pounds
- ½ cup packed light brown sugar
- ¼ cup honey
- 2 tablespoons bourbon
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
For the brown butter crumble
- 6 tablespoons unsalted butter
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For finishing
- 1 egg
- 1 tablespoon water
- Flaky sea salt
- Vanilla ice cream
- Honey
Directions
1. Preheat the oven to 400°F. Slice the peaches into roughly ½-inch wedges. You can leave the skins on for extra color and texture—the National Day Calendar specifically notes that peach skins don’t need to be removed for pie.
2. In a large bowl, gently toss the peaches with brown sugar, honey, bourbon, cornstarch, lemon juice, vanilla, ginger, cinnamon, cardamom and salt. Let the mixture sit for about 15 minutes so the peaches release some of their juices.
3. Fit the pie crust into a 9-inch pie plate. Pour the peach mixture into the crust, along with all those delicious juices.
4. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter develops golden-brown bits and smells nutty, about 4–6 minutes. Remove from the heat and let it cool slightly.
5. Combine the oats, flour, brown sugar, cinnamon and salt. Stir in the browned butter and vanilla until the mixture forms chunky crumbs.
6. Scatter the crumble evenly over the peaches. Whisk together the egg and water and brush it lightly over the exposed edges of the pie crust.
7. Place the pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce the oven to 350°F and bake another 30–40 minutes, until the filling is bubbling and the crumble is deeply golden. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
8. Let the pie cool for at least 2 hours before slicing so the filling has time to set. Just before serving, sprinkle the crumble lightly with flaky sea salt. Serve warm with vanilla ice cream and a little drizzle of honey.
The post Recipe of The Week: Salted Honey-Bourbon Peach Pie | National Peach Pie Day appeared first on The Outer Banks Life.