Whiskey peach pie with crumb topping
This peach pie with crumb topping is made with fresh peaches, brown sugar, and a little booze in the filling for a peach pie with a perfect set (not runny) that is not too sweet. The crumble topping, like a streusel, gives a lovely comforting layer of texture on top. The recipe makes a single crust peach pie with a crumb topping, much like a Dutch apple pie (or in this case, Dutch peach pie). Feel free to make this into a double crust peach pie with a lattice top if you prefer
Servings 12 slices
- 8 peaches around 1.2 kg
- 100 grams (½ cup) light brown sugar
- 30 mL (2 tbsp) all-purpose flour
- 15 mL (1 tbsp) tapioca starch
- 45 mL (3 tbsp) whiskey rum or bourbon would work too
Make the crust
In the food processor, pulse together the dry ingredients, then add the butter and pulse until you get a coarse crumble. Add the water. Pulse to form a dough.
Drop on a work surface. Press and shape into a disk, wrap the dough, and stick it in the fridge for 1 hour.
Roll the dough on a floured surface to a 13" circle, then transfer it to a 10-inch pie plate. Trim and tuck the edge, and crimp it. Refrigerate for an additional 30 minutes.
Make the filling
An hour before you will be baking the pie, combine the filling ingredients and let them sit to macerate in a bowl. Just before it's time to fill the pie, strain the juices into a saucepan. Cook down the juices until you have a very thick gel. Mix this back in with the peaches.
Transfer the filling to the blind-baked shell when you are ready to bake the pie.
Make the crumb topping
Mix together all the dry ingredients in a small bowl. Add the butter and work it in to form a coarse crumble. Sprinkle the crumb topping evenly over the peaches. Chill the pie for 30 minute before baking.
Preheat the oven to 425ºF.
Bake the pie for 20 minutes at 425ºF. Lower the oven temperature to 350ºF and bake for an additional 40 to 60 minutes. At a certain point, you may want to cover the crumb topping with a piece of foil to prevent burning.
Let cool for 4 hours before serving to set the filling.
I like to bake my pies in a dark metal pan like this pan from Amazon. The dark finish ensures that the crust gets more heat on the bottom so it bakes better. This helps avoid the soggy pie bottom issue that you may have noticed with glass pans.