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Spiced Bourbon Peach-Apple Pie

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Cheeky Kitchen
Updated Mar 8, 2017
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Apples and peaches plus bourbon and butter. What's not to love about this perfect pie? Pillsbury pie crust makes whipping it together a snap, and the flavor is just... unbelievable.

More About This Recipe

  • Peach pie. Plus apple pie. Plus bourbon. Baked in a flaky crust and slathered in a caramel sauce. This incredible recipe is like the trendy, haute-flavored, hipster way to do pie. Except it's not understated enough. It's like a big, warm hug of flavorful happiness, all spiced perfectly and served on a plate. Dear hipsters, welcome home. There's nothing quite so scrumptious as a pie ready to be baked. Once finished, allow your pie to cool completely. Sticking it in the fridge is ideal; it keeps all the innards together so you can cut a perfect slice. Speaking of the perfect slice…top yours with a drizzle of caramel sauce. And ice cream. Or whipped cream. Or super-creamy vanilla yogurt. Get in myyyyy belly… You just really gotta love peach and apple pie!

Spiced Bourbon Peach-Apple Pie

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1/3 cup butter
  • 5 granny smith apples, cored, peeled, and sliced thin
  • 2 packages (16 oz) Cascadian Farm™ Frozen Organic Peaches
  • 1/4 cup bourbon
  • 2/3 cup sugar
  • 1 tablespoon apple pie spice
  • 1/3 cup flour
  • 1 egg
  • 1/3 cup caramel sauce (for garnish, if desired)
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Preheat oven to 350°F. Unroll one pie crust and place it in the bottom of a pie pan.
  • Step 
    2
    Melt butter in a large skillet over medium-high heat. Add apples and cook until softened, about 8-10 minutes. Add peaches, bourbon, sugar, and apple pie spice. Sprinkle with flour and stir together well as the mixture begins to heat and thicken.
  • Step 
    3
    Pour peach mixture into the pie tin lined with crust.
  • Step 
    4
    Place the second piece of pie crust over the filling, use a knife to trim the edges of the pie crust (set these trimming aside for decorating the top of the pie). Slice a small circle in the center of the pie to vent, then press the edges of the top and bottom pie crusts together.
  • Step 
    5
    Crack egg into a small bowl. Whisk until well beaten, then use a basting brush to coat the top of the pie with the beaten egg.
  • Step 
    6
    Roll the extra pieces of pie crust together until 1/8 thick. Cut into shapes or letters with mini fondant cutters (available at most local craft stores). Press decorations onto the top crust. Coat once more with a brush of the egg mixture, sprinkle with a little sugar, if desired.
  • Step 
    7
    Bake in preheated oven for 40-45 minutes, or until the pie crust turns a medium golden brown. Cool completely before slicing and serving with caramel, whipped cream and a dusting of apple pie spice.

Nutrition

No nutrition information available for this recipe
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