Peach Crumble Pie with Bourbon Reduction

Big peach flavor. Crisp brown sugar crumble. Concentrated flavor in every bite.

Freshly baked peach crumble pie with a golden streusel topping on a granite countertop.

Sweet summer peaches, a buttery brown sugar crumble, and a splash of bourbon come together in a pie that celebrates the fruit instead of covering it up. 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.

Finished with a buttery brown sugar crumble, it's the kind of peach pie that reminds you why Georgia became famous for peaches in the first place.

Yield: 1 (9-inch pie)
Prep Time: 1 hour 15 minutes

Maceration: 45-60 minutes
Bake Time: 55-60 minutes
Cooling Time: 4 hours
Servings: 8

Ingredients

Pie Crust

1 blind-baked 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe or the All Butter Crust and the Blind Bake instructions.)

1 egg white (for sealing the blind-baked crust)

Peach Filling

900g to 950g prepared peaches (about 1,250g to 1,350g whole peaches, or approximately 3 pounds)
65g light brown sugar (about ⅓ cup packed)
35g granulated sugar (about 3 tablespoons)
15g fresh lemon juice (1 tablespoon)
2 tablespoons bourbon
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons cornstarch

Bourbon Reduction

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

Brown Sugar Crumble

100g all-purpose flour (¾ cup plus 1 tablespoon)
110g light brown sugar (½ cup packed)
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
90g cold unsalted butter, cubed (6 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 2 tablespoons 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, 5 to 8 minutes.
Remove from the heat.
Stir in the bourbon.
Return to low heat for 30 to 60 seconds.
In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons 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, Cherry Peach Amaretto Crumb Pie, and the 6-Inch Peach Blueberry Crumble 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 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 20 minutes.
Reduce the oven temperature to 375°F (190°C).
Continue baking 35 to 45 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 register 195-205°F (90-96°C).
If the topping begins browning too quickly, tent loosely with aluminum foil.

7. Cool

Allow the pie to cool on a wire rack for at least 4 hours, preferably 5 to 6 hours, before slicing.

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 peach crumble pie with a golden brown streusel topping on a granite countertop.

Blind Bake

Spread the Bourbon Reduction

Layer the 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 while baking and give the pie the best texture.
A blend of granulated and light brown sugars complements the peaches instead of overpowering them, letting their natural sweetness shine.
The Bourbon Reduction concentrates the peaches' natural juices, creating deeper flavor while helping keep the bottom crust crisp.
Layering the reduction throughout the filling gives every bite concentrated peach flavor without an overly thick filling.
Serve at room temperature or slightly warm with vanilla bean ice cream.