What? Yes I did! Peaches are obviously in season and I couldn’t help myself when I saw them at the Farmer’s Market. I bought a TON of them. I have been using them all different kinds of ways — more to come on that later. For now, try this pie. You can thank me later.
For the crust I used this recipe. It was super easy and you do it all in the food processor, but you can totally use a frozen one.
I was playing in the kitchen so I started with 6 peaches, 6 tablespoons of butter and 1/4 cup of brown sugar.
It was’t enough. I had to do it again. It would have been enough for a regular pie but this is deep dish, people! We are not messing around!
I melted the brown sugar and the butter. Then I added this:
That, my friends, is my Vanilla Bean Bourbon Oak Porter. The flavors in it are more subtle than I wanted in a pie, so I added vanilla and bourbon. Also, because then I could do this:
Go ahead and let it burn. It’s fun and smells delicious!
After the fire burned out I added the peaches. I let them cook for about 10 minutes. Then I took them out and reduced the liquid.
You obviously do not have my home brew, but you can make this without it. Or you could add a little craft beer with similar flavors.
If you wanted to you could stop here and throw everything on top of ice cream because that would be awesome!
I put a crust in a deep dish pie pan, added the peaches and attempted a lattice top. It is kind of ugly, but an excuse to make more pies so I can perfect the lattice! You can just put the second crust on top and cut it with a knife in a few places so it can vent. If you want to try the lattice here are some good instructions.
Bake it at 375 for 50 – 55 minutes.
Vanilla Bean Bourbon Porter Peach Pie
12 tablespoons Butter
1/2 cup brown sugar
10 – 12 peaches, pitted, sliced and peeled
1/2 cup of vanilla bean bourbon porter (optional)
2 tablespoons pure vanilla
1/2 cup bourbon
1 egg beaten
2 prepared pie crusts
Melt the butter and brown sugar in a deep nonstick frying pan. Add beer if using and let cook for 5-7 minutes. Add Bourbon and flambe until the flame goes out. Add vanilla. Add peaches and cook for about 10 minutes. Remove peaches and continue to reduce the liquid for about another 10-15 minutes.
Put one pie crust in a deep dish pie pan, add peaches and pour the liquid over the top. Either top with lattice crust or cover the entire pie with the other pie crust and cut to vent. Press edges together and brush beaten egg over the top. Bake at 375 F for 50 – 55 minutes. You can also cover the edges with aluminum foil at any point in the baking process if the edges start to get to dark.