Pie season isn't only in the fall. Summer pies featuring pit fruits are so good and if you've never made a peach pie before, you're missing out BIG TIME! Cue these Carmelized Peach Bourbon Pies which feature a delicious butter sage sauce with a hint of bourbon (literally the hero). Best of all you don't have to make the crust, as this recipe uses a store-bought flakey puff pastry crust. This recipe makes four individual mini pies so you don't have to worry about your family eating your share, and they're so easy to whip up. Serve with a scoop(s) of your favourite ice cream for a guaranteed summer dessert winner!
Caramelized Peach Bourbon Pies
All The Delicious Details
For the Crust: I love a good home-made pie crust, but sometimes I just want quick and simple. Thirty minutes before making the filling, take out one roll of puff pastry and let it thaw on the counter. Don't force the roll open or you will crack the pastry. Once the pastry is thawed enough to roll out naturally, take a 3" cookie cutter (or any cutter the same size as the baking pans) and cut out 4 circles.
For the Filling: While the puff pastry is thawing, prep the peaches by tossing them in some sugar to release excess water. This is so important or else the pie filling will be too liquid-y. Then the peaches are caramelized over the stove in a delicious concoction of butter and sage. Yes, sage. If you've ever had butter sage sauce over pasta, you know how good butter and sage tastes together. By caramelizing the peaches it makes them even more juicy, so don't skip this step! Once the butter has mostly reduced down to 1-2 tbsp, we're going to sprinkle in our cinnamon and cloves for spices, and a dash of bourbon. This recipe only calls for 2 tbsp, but if you want add a couple extra splashes, go for it!
To Bake: Divide the peach filling among the baking vessels, and top with the puff pastry. Make sure the puff pastry covers over the rim and press to seal. If you're decorating the pies, brush the underside of the braided strands with egg wash before placing them onto of the dough covering so they adhere. Lastly, give the entire pie top a brush of egg wash for a crackly crust and sprinkle with brown sugar.
What do I Need to Bake these Pies?
To make these mini pies, you're going to need a set of small baking containers, they can be Ramekins or little Cocottes. A "Cocotte" is a covered dutch-oven pot made of cast iron in which food can be cooked and baked in. If you don't have a small baking container, you can make one bigger pie, no worries it will still taste ammmmaaazzing.
What Ingredients Do I Need?
Peaches: Peaches are the star, so make sure you get fresh ripe peaches.
Tip: Taste test your peaches beforehand to avoid a sour pie.
Butter: oh butter...really the only way you'll be able to caramelize your peaches. For once, it can be at any temperature!
Sage: A couple leaves of this will give an earthy flavour to your butter sauce.
Brown Sugar: Their malty molasses taste really shine through in this recipe.
Lemon juice: Just a hint of acidity to balance out all the sweet.
Cinnamon & Cloves: Normally associated with "fall" baking, but I don't bake pie without it. It makes the filling so rich.
Bourbon: This will enhance the caramelized flavour of the peaches with notes of vanilla and oak. (Omit this for a child friendly recipe.)
Heavy Cream: This is my secret weapon for a perfectly browned crust. I add a dash of this into the egg wash.
Puff Pastry: So simple to use and a definite must-have in any freezer. Make sure you get "puff pastry and not phyllo dough".
How to Decorate your Pies
For a braided decor, cut long strips of pastry dough and pinch the ends of three strips together. Continue to braid down the strips, pinching at the end as well. Once you're done braiding all the strips, place the braids and cut-out circles in a pan and in the fridge to chill until ready to use.
How to Store these Carmelized Peach Bourbon Pies
I'll be honest, these pies taste best fresh out of the oven. Luckily, you can break up the work. The filling can be made the night before, simply seal the filling in an airtight container and refrigerate until ready to bake.
Caramelized Peach Bourbon Pies
- 1 roll puff pastry thawed to room temperature
- 5 medium peaches cored and sliced into ½ inch wedges
- 4 small leaves sage chopped into thin strips
- 2 tbsp (28g) butter
- ⅓ cup (68g) brown sugar
- 1 tsp lemon juice
- 2 tbsp bourbon
- ½ tbsp cinnamon
- ¼ tsp cloves
- ½ tsp salt
- 1 small (20g) egg beaten
- 1 tbsp heavy cream
- Preheat the oven to 400°F
for the puff pastry crust
- 30 minutes before baking, remove the puff pastry from the freezer to thaw.
- Once thawed enough to roll out naturally without cracking, roll out the puff pastry, and using a 3 inch cookie cutter (or larger depending on your vessel size) cut 4 circles. Place in fridge to chill.
- *If desired, for a braided decor, cut long strips of pastry dough and pinch the ends of three strips together. Continue to braid down the strips, pinching at the end as well. Once done braiding all the strips, place the braids and cut-out circles in a pan and in the fridge to chill until ready to use.
for the filling
- In a bowl, place the sliced peaches and brown sugar. Toss to coat and let the mixture rest for 15 minutes to release excess water. Pour out all excess water.
- In a saucepan melt the butter over medium heat. Once the butter begins to foam, add the peach/sugar mixture, sage leaves lemon juice, cinnamon, cloves & salt. Spread the peach slices evenly around the pan so they are not crowded.
- Reduce the heat to low and continue caramelizing the peaches by flipping the peaches occasionally to brown each side. Once the butter/sage sauce has reduced to about 3 tbsp, add the bourbon. Continue cooking for another 2-3 minutes until the sauce has reduced to 1 tbsp and is thick.
to assemble & bake
- Turn off the heat and distribute the peaches among the four baking vessels (if using one large pan, there is no need to distribute).
- Create the egg wash by whisking together 1 tbsp of heavy cream with the beaten egg.
- Using the cut puff pastry dough, lightly pressed a circle of dough over the edges of a vessel to seal. If desired, add the pastry braid decor by brushing the underside of the braid with egg wash and placing on top of the round pastry dough. Brush the entire top with the egg/heavy cream wash and sprinkle with brown sugar. Repeat this step until all vessels are covered and assembled.
- Place the vessels on a larger baking sheet and bake for 8 minutes at 400°F then reduce the temperature to 375°F and bake for another 10 minutes. If needed cover the top with foil to prevent burning. Serve warm with ice cream!