From the Kitchen of Terri Bergman

Peach Pecan Bourbon Spiked Pie

Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy! 

SERVES: 2 Pies/ Serves 16
LEVEL: Intermediate-You got this, But a little time involved

INGREDIENTS
2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)

Peach Pie Start
12 Peaches, peel, remove pits and slice
½ Lemon Juiced
3 TBSP Corn Starch
½ C Sugar
1 tsp Pummull Spice (KB’s unique Cinnamon Blend)

Pecan Bourbon Finish
6 eggs, lightly beaten
2 C. Brown sugar, lightly packed
2 C. Light colored Corn Syrup
1 Cup salted butter melted
4 Tbsp Bourbon
½ tsp Salt
2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)

DIRECTIONS

Preheat oven to 375 degrees (we love convections)

Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.  

Roll out standard pie crust bottoms, but a little larger than for a normal pie.

In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.

This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.

Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.

Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt.  Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies.  When complete, gently add the egg/sugar batter and pour over the set peaches/pecans.  Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes.  The pies will be jiggly when removed from oven but will set up beautifully as they cool.  For very best slicing a full day setting is good, or after cooled refrigerate.  There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.

This pie is a lot, a lot of heavenly deliciousness.  Enjoy and hey, if you’ve made the 2 pies, what a gift to share! 

Terri 

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