Peach Blueberry Pie with Bourbon

Today, I'm sharing my favorite pie, with a boozy new twist!  Sweet peaches laced with plump and juicy blueberries, surrounded by an old-fashioned filling rounded out with Jim Beam Kentucky Bourbon...A traditional summer pie made more modern thanks to Mr. Beam!

I love this pie.  Love with a capital L.  

I have made this pie annually for at least 10 years.  And, in case you haven't figured this out: I have a weakness for pie.  Pie in any way, shape or form.  And, yes, there was ICE CREAM involved this time, too...  

And, yes, that ice cream was served with my favorite kind of pie: Breakfast Pie.  You've met our breakfast pies many, many times.  Why expect anything different? :)

You will LOVE this pie.

Seriously good.  Seriously decadent.  Seriously swoon-worthy.  All, in one easy pie!

Please don't be fooled, my friends.  Yes, this is a summer pie.  IMO, probably best made with fresh fruit.  But, I wouldn't shy away from making this using frozen fruit.  Nothing wrong with a little bit of summer to round out your fall pie experiences.  Go ahead.  It's all good!

I know I won't be shy...*WINK*


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Step-by-Step

Preheat you oven and line your pie plate with the bottom crust.  Refrigerate this while you make the filling.   In a small bowl, combine the sugar, flour, tapioca, and spices.  Set aside.

In a large bowl, gently toss together the peaches, blueberries, Bourbon and lemon juice.  Such a beautiful combination of colors...

Sprinkle the sugar mixture over the fruit mixture and gently toss to combine.

Pour the filling into the prepared pie shell and dot with the cubes of butter. Place the pie into the refrigerator while you roll out the top crust.

Carefully place the top crust on top of the filling.  Seal and crimp the edges however you like.

Brush the top with milk and sprinkle with the sugar.  Cut 3 vent holes or other pattern.

Bake as directed, starting with 425F for 25 minutes, then reduce the temperature to 350F.  Bake for 40 minutes, or until the pastry is golden brown and the juices are bubbling.

Sometimes this takes 10-15 minutes more...Depends on how full your pie is...Mine are always WAY full!!

Remove to a cooling rack until ready to serve.  I let mine set a solid 4 hours before cutting.

** Try this pie with blueberry liqueur, which makes an delicious pie. To see how to make a pie crust using liquor, just follow these instructions.  

Breakfast!

Peach and Blueberry Pie with Bourbon

Makes one 9 1/2" pie (deep dish)

Ingredients

Double crust pie shells (see recipe below)

1 cup sugar

1/4 cup flour

2 tbsp minute tapioca

1/4 tsp cinnamon

1/4 tsp nutmeg

4 cups peeled, pitted and sliced peaches

2 cups blueberries, washed and picked through

3 tbsp Bourbon (Jim Beam)**

1 tbsp lemon juice

2 tbsp unsalted butter, small cubes

Milk and demerara sugar to sprinkle on top

Directions

1. Preheat oven to 425F.  Line the pie plate with one of the crusts, chill while making the filling.

2. In a small bowl, combine the sugar, flour, tapioca, and spices.  Set aside.

3. In a large bowl, gently toss to combine the peaches, blueberries, Bourbon and lemon juice.

4. Sprinkle the sugar mixture over the fruit mixture.  Gently toss to combine.

5. Pour the filling into the prepared pie shell and dot with the cubes of butter. Place in the refrigerator while you roll out the top crust.

6. Carefully place the top crust on top of the filling.  Seal and crimp the edges.

7. Brush the top with milk and sprinkle with the sugar.  Cut 3 vent holes in the top.

8. Bake at 425F for 25 minutes, then reduce the temperature to 350F and bake for another 40 minutes, or until the pastry is golden brown and the juices are bubbling.

9. Remove to a cooling rack until ready to serve.  I let mine set a solid 4 hours before cutting.

** I also made this pie with my homemade blueberry liqueur, which made an equally delicious pie.

Adapted from Country Pies, A Seasonal Sampler

Double Pie Crust (makes 2 single crusts)

2 1/2 cups flour

2 tbsp granulated sugar

1/2 tsp fine (sea) salt

1/2 tsp baking powder (optional)

6 tbsp unsalted butter, chilled and cubed

6 tbsp shortening, chilled and cubed

4 tbsp Bourbon (Jim Beam), chilled (divided)

4-5 tbsp ice water (divided)

Directions

1. Mix flour, sugar, salt, and baking powder in a large bowl.

2. Cut in cold butter and shortening with a pastry blender.  Work quickly until the mixture is combined and the butter and shortening are about the size of peas.

3. Sprinkle in 2 tbsp Bourbon and gently toss.  Sprinkle in 2 tbsp ice water and toss.  Working quickly, sprinkle in the remaining Bourbon and ice water, alternating and gently tossing.  Add more ice water as needed, in 1 tbsp increments.

4. Add enough ice water until the dough just comes together.  Divide the dough in half and form into flat discs (about 6” in diameter).

5. Wrap each disc in plastic wrap and refrigerate at least an hour until ready to assemble the pie.

Okay, so, shhhh...A little secret...I make this pie twice every summer.  I share little of it.  Honestly, it's hard to part with...Sometimes, though, I do make my dad a pie.  Mostly, just me.  

The addition of the Bourbon is a really nice boozy and adult change to my favorite pie, too.  The blueberry liqueur version is to-die-for!

Ellen