6-Inch Peach Crumble Pie with Bourbon Reduction

Big peach flavor. Crisp brown sugar crumble. Perfectly sized for a smaller crowd.

Freshly baked peach crumble pie with a golden streusel topping in a silver tin.

A slice of homemade apple peach crumb pie with a golden brown streusel topping on a white plate.

Sweet summer peaches, a buttery brown sugar crumble, and a splash of bourbon come together in a pie that lets ripe peaches shine. After the peaches macerate, their juices are separated, reduced with bourbon, and layered back through the filling to concentrate every bit of peach flavor. The result is deeper fruit flavor, balanced sweetness, a crisp bottom crust, and clean slices that still taste like fresh summer peaches.

Baked in a 6-inch pie shell, it's the perfect size for a small family dinner, a weekend dessert, or those moments when you want homemade peach pie without committing to a full-sized pie. Serve it slightly warm with a scoop of vanilla ice cream.

Yield: 1 (6-inch pie)
Prep Time: 45 minutes
Maceration: 45 to 60 minutes
Bake Time: 20 to 25 minutes
Cooling Time: 3 hours
Servings: 4 to 6

Ingredients

Crust

1 homemade 6-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe)

Peach Filling

500g prepared peaches (about 700 to 750g whole peaches, or 3 medium peaches)
35g light brown sugar (¼ cup packed)
20g granulated sugar (about 1½ tablespoons)
8g fresh lemon juice (1½ teaspoons)
1 tablespoon bourbon
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
1 tablespoon cornstarch

Bourbon Reduction

Reserved peach juices
2 tablespoons bourbon
1 tablespoon cornstarch
1 tablespoon cold water
½ teaspoon vanilla extract

Brown Sugar Crumble

55g all-purpose flour (about ½ cup)
60g light brown sugar (about ¼ cup packed + 1 tablespoon)
½ teaspoon cinnamon
⅛ teaspoon kosher salt
50g cold unsalted butter (3½ tablespoons)

Instructions

1. Prepare the Pie Crust

Blind bake your pie crust using the Man-Made Pies method, including the egg-white moisture barrier.
Allow the crust to cool completely.

2. Macerate the Peaches

Cut each peach in half, then into quarters, and remove the pit. Slice each quarter into ¼-inch thick slices, then peel each slice individually. Peeling after slicing is easier than peeling whole peaches and gives you better control over the size of each piece.
Cut about half of the slices in half to create a mix of larger and smaller pieces. The varied sizes create a more natural-looking filling that settles together nicely during baking.
In a large bowl, combine:
- peaches
- brown sugar
- granulated sugar
- lemon juice
- bourbon
- cinnamon
- salt
Toss gently until evenly coated.
Allow the peaches to rest for 45 to 60 minutes, stirring once or twice, until they release their juices.

Man-Made Tip: Macerating draws excess moisture from the peaches before baking, concentrating their flavor while allowing the bourbon to lightly infuse the fruit before it ever reaches the oven.

3. Make the Bourbon Reduction

Pour the peaches into a colander set over a saucepan.
Allow the juices to drain completely.
Return the peaches to the bowl.
Sprinkle 1 tablespoon cornstarch evenly over the drained peaches and toss gently until no dry streaks remain.
Bring the reserved juices to a gentle boil over medium-high heat.
Reduce until the juices have thickened slightly and reduced by about half, 3 to 5 minutes.
Remove from the heat.
Stir in the bourbon.
Return to low heat for 30 to 60 seconds.
In a small bowl, whisk together 1 tablespoon cold water and 1 tablespoon cornstarch until completely smooth.
Slowly whisk the slurry into the hot bourbon reduction while whisking constantly.
Bring the mixture back to a gentle boil and cook for 30 to 60 seconds, until the glaze is smooth, glossy, and about the consistency of warm honey.
Remove from the heat.
Stir in the vanilla.
Allow the glaze to cool for several minutes while preparing the crumble.

Man-Made Tip: Separating and reducing the peach juices concentrates their flavor while helping keep the bottom crust crisp. It's one of my favorite fruit pie techniques, and I also use it in my Classic Apple Pie, Cherry Pie, 6-Inch Peach-Blueberry Pie, and Cherry Peach Amaretto Crumb Pie.

4. Prepare the Brown Sugar Crumble

In a medium bowl, combine:
- flour
- brown sugar
- cinnamon
- salt
Add the cold butter.
Using your fingertips, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture contains crumbs ranging from coarse sand to walnut-sized clusters.
Refrigerate until ready to use.

Man-Made Tip: The best crumble isn't uniform. Leave plenty of large clusters for extra crunch.

5. Assemble the Pie

Spread a thin layer of the bourbon reduction across the bottom of the cooled pie crust.
Arrange a layer of the peaches.
Spoon several tablespoons of the bourbon reduction over the peaches.
Continue alternating layers of peaches and bourbon reduction until both have been used.
The peaches should be evenly coated with the glaze without pooling excess liquid in the crust.
Gently mound the peaches slightly higher in the center, distributing the largest peach slices toward the outer edge for an even finished pie.
Sprinkle the crumble evenly over the top.
Do not press the crumble into the filling.

6. Bake

Bake at 400°F (205°C) for 15 minutes.
Reduce the oven temperature to 375°F (190°C).
Continue baking 20 to 25 minutes, until:
- the crumble is deep golden brown
- the filling is bubbling around the edges
- the center is actively bubbling beneath the crumble
- The center of the filling should reach 195 to 205°F (90 to 96°C).
If the topping begins browning too quickly, tent loosely with aluminum foil.

The Man-Made Method

Fresh homemade peach pie with a fluted crust sitting on a granite countertop.

peach pie with bourbon reduction and crumb topping

Freshly baked homemade apple crumble pie with a golden brown streusel topping on a wire cooling rack.

Blind Bake

Spread the Bourbon Reduction

Layer Peaches and Reduction

Repeat the Layers

Add the Crumble

Bake and Enjoy

Notes

Developed by a Georgia native who believes great peach pies should celebrate the fruit, not cover it up.
Choose ripe peaches that still feel slightly firm. They'll hold their shape during baking and give the pie the best texture.
The Bourbon Reduction concentrates the peaches' natural juices, delivering deeper peach flavor while helping keep the bottom crust crisp.
Layering the reduction throughout the filling ensures every bite is packed with concentrated peach flavor without becoming overly thick.
This 6-inch version is perfect when you want homemade peach pie without a week of leftovers. It serves 4 to 6 and is ideal for a small family dinner or weekend dessert.
Serve at room temperature or slightly warm with vanilla bean ice cream.