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6-Inch peach crumble

6-Inch Peach Bourbon Crumble Pie

Ripe summer peaches, a splash of bourbon, and a buttery brown sugar crumble come together in this 6-inch peach pie. A rich bourbon reduction concentrates the fruit's natural juices for big peach flavor in a perfectly sized date-night dessert.
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Prep Time 1 hour
Cook Time 1 hour
Cooling Time 3 hours
Total Time 5 hours
Servings 4 Slices
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Pie Crust
  • 1 homemade 6-inch pie crust blind-baked and cooled (Use my Signature 6-Inch Butter-Lard Pie Crust Recipe)
Peach Filling
  • 500 g prepared peaches about 700–750 g whole peaches, or 3 medium peaches
  • 35 g light brown sugar ¼ cup packed
  • 20 g granulated sugar about 1½ tbsp
  • 8 g fresh lemon juice 1½ tsp
  • 1 tbsp bourbon
  • ½ tsp ground cinnamon
  • ⅛ tsp kosher salt
  • 1 tbsp cornstarch
Bourbon Reduction
  • Reserved peach juices
  • 2 tbsp bourbon
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • ½ tsp vanilla extract
Brown Sugar Crumble
  • 55 g all-purpose flour about ½ cup
  • 60 g light brown sugar about ¼ cup packed + 1 tbsp
  • ½ tsp ground cinnamon
  • ⅛ tsp kosher salt
  • 50 g cold unsalted butter 3½ tbsp, cubed

Instructions
 

Prepare the Pie Crust
  1. Blind-bake the 6-inch pie crust using the Man-Made Pies method, including the egg-white moisture barrier. Allow the crust to cool completely before filling.
    6-Inch parbaked crust
Macerate the Peaches
  1. Cut the peaches into quarters and remove the pits.
  2. Slice each quarter into ¼-inch slices, then peel the slices.
  3. Cut about half the slices into smaller pieces for a mixture of textures.
  4. In a large bowl, gently toss the prepared peaches with the brown sugar, granulated sugar, lemon juice, bourbon, cinnamon, and salt.
  5. Let stand for 45–60 minutes, stirring occasionally, until the peaches release their juices.
    6. Man-Made Tip: Macerating draws excess moisture from the peaches and gives the bourbon time to lightly infuse the fruit before baking.
Make the Bourbon Reduction
  1. Drain the peaches through a colander set over a saucepan, reserving all the juices.
  2. Return the peaches to the bowl and gently toss with 1 tablespoon cornstarch until evenly coated.
  3. Bring the reserved juices to a gentle boil over medium-high heat and reduce by approximately half, about 3–5 minutes. Remove from the heat, stir in 2 tablespoons bourbon, and return to low heat for 30–60 seconds.
  4. Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth.
  5. Slowly whisk the slurry into the hot reduction.
  6. Bring to a gentle boil and cook for 30–60 seconds, until smooth, glossy, and about the consistency of warm honey.
  7. Remove from the heat, stir in the vanilla, and cool for several minutes.
    8. Man-Made Tip: Reducing the peach juices concentrates their flavor while keeping excess moisture out of the crust. It's a technique I also use in several of my other fruit pies.
Prepare the Brown Sugar Crumble
  1. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and work it into the dry ingredients using your fingertips, a pastry cutter, or a fork until the mixture forms crumbs ranging from coarse sand to walnut-sized clusters.
  2. Refrigerate until ready to use.
    3. Man-Made Tip: Don't make the crumble too uniform. Those larger clusters deliver the best crunch.
Assemble the Pie
  1. Spread a thin layer of bourbon reduction over the bottom of the cooled crust.
    bourbon reduction
  2. Add a layer of peaches, followed by several spoonfuls of reduction.
    peach filling with glaze
  3. Continue alternating peaches and reduction until both are used, distributing the glaze evenly without allowing excess liquid to pool.
  4. Mound the filling slightly higher in the center, with larger peach slices toward the outer edge.
  5. Sprinkle the chilled crumble evenly over the filling without pressing it down.
    peach crumb topping
Bake
  1. Preheat the oven to 400°F (205°C).
  2. Bake the pie for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 20–25 minutes.
  3. The crumble should be deep golden brown, with filling bubbling actively around the edges and through the center.
  4. The filling should reach 195–205°F (90–96°C).
  5. Tent loosely with foil if the topping browns too quickly.
Cool
  1. Cool on a wire rack for at least 3 hours before slicing to allow the filling to set.
    peach pie with bourbon crumble

Notes

Choosing Peaches: Use ripe but slightly firm peaches. They should have good flavor while holding their shape during baking.
The Bourbon: This recipe uses 3 tablespoons of bourbon total, divided between the peaches and the reduction. It adds warmth and depth without overpowering the fruit.
The Reduction: Reducing the reserved peach juices by about half concentrates their flavor before the cornstarch thickens the glaze.
The Crust: Blind-baking and sealing the bottom crust with egg white helps protect it from moisture in the filling.
The Crumble: Keep the butter cold and leave some larger clusters for a crisp, textured topping.
Cooling: Allow at least 3 hours before slicing. The filling needs time to set, even in a smaller pie.
Serving: This 6-inch pie is perfect for two generous servings or four smaller slices. Serve slightly warm or at room temperature with vanilla bean ice cream.
Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual slices in the oven to restore some crispness to the crumble.