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A close up of a peach pie with a slice removed.

Ginger Bourbon Peach Pie

You're going to love this fresh peach pie recipe, because it's got a shot of bourbon and a hit of ginger to spice things up!
Course Dessert
Cuisine American
Keyword easy dessert recipes, easy pie recipes, family recipes
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 443kcal


For the crust:

  • 1-1/2 cup shortening butter works, but not as well
  • 3 cups flour
  • 1 teaspoon salt
  • Pinch of white sugar
  • 1 large egg beaten
  • 5 tablespoons cold water
  • 1 tablespoon vinegar

For the filling:

  • 8 medium peaches about 6 cups sliced
  • 3 tablespoons bourbon
  • 1/2 cup brown sugar
  • 3 tablespoons corn starch
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon cinnamon

For the egg wash:

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sugar


  • To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs.
  • Pour in the egg, water, and vinegar and stir until just combined.
  • Separate into 2 balls of dough and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.
  • To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches.
  • Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches.
  • Remove one ball of dough from the fridge and roll it out on a floured surface into a 10 inch circle. Carefully transfer to a 9 inch pie plate.
  • Add the filling to the pie plate.
  • Roll out the second ball of dough to a 10 inch circle and carefully place it over the pie filling. Tuck the edges under, trimming any excess as needed, crimp with a fork or your fingers, and cut 4 slits in the center to vent.
  • In a small bowl, combine the egg and water and brush it over the top pie crust. Sprinkle liberally with sugar.
  • Bake the pie on a cookie sheet in a 400 degree oven for 10 minutes. Reduce heat to 350 and continue baking for 40 minutes or until golden brown and the filling is bubbling.


Calories: 443kcal | Carbohydrates: 68g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 314mg | Potassium: 370mg | Fiber: 3g | Sugar: 27g | Vitamin A: 555IU | Vitamin C: 9.9mg | Calcium: 34mg | Iron: 2.9mg