Smoked Peach Bourbon Pie with a Bourbon Vanilla Caramel Sauce
Homemade pie crust, sticky sweet peach filling, and a bourbon caramel sauce to finish it off!
Ingredients
Pie Crust
- 2 Sticks Unsalted Butter
- 2 1/2 Cups All-Purpose Flour
- 1/2 tsp Salt
- 3 Tbsp Sugar
- 1 Tbsp Cinnamon
- 1/4 Cups Lard or Shortening
- 1/3 Cups Ice-Cold Water
- Extra Flour for Rolling
Peach Bourbon Pie Filling
- 8 Cups Fresh or Frozen Peaches Peeled, Defrosted, and Drained
- 1 1/2 Cups Dark Brown Sugar
- 1 tsp Lemon Juice
- 1 tsp Salt
- 1 Tbsp Vanilla Extract
- 1 Tbsp Cinnamon
- 1/4 Cups Bourbon (Caramel Hint) I used Knob Creek 9 because it has a caramel hint.
- 4 Tbsp Corn Starch
Pie Topping
- 2 Tbsp Milk
- 1 Egg Yolk
- 2 Tbsp Sugar
- 1 Tbsp Cinnamon
Bourbon Vanilla Caramel Sauce
- 1 Stick Butter
- 1/2 Cups Dark Brown Sugar
- 1 tsp Salt
- 1 Tbsp Bourbon
- 1 tsp Vanilla Extract
- 2 Tbsp Heavy Cream
Instructions
Pie Crust
- Cut your butter up into cubes and place in the freezer for 20 minutes.
- To a food processor add flour, salt, sugar, and cinnamon. Pulse a few times to mix.
- Add cold butter and lard. Pulse a few times till you get coarse crumbs.
- Add ice cold water slowly while the blender is on. Just till everything comes together. Turn out your crust on to a floured surface.
- Knead the dough together. Divide dough into two and flatten into disk. Wrap with plastic wrap and place into the fridge for at least 20 minutes.
Peach Bourbon Pie Filling
- Turn smoker on to 375 degrees and place your cast iron on the smoker.
- In a deep pan, add all your peach pie ingredients except the corn starch. Cook on medium heat for ten minutes. Turn off heat and stir in the corn starch.
- Pull your dough from the fridge and roll the crust out to an inch larger than your cast iron. You will need a top and bottom crust.
Pie Topping
- Make your egg wash with 2 tablespoons of milk and one egg yolk. Mix. In a separate bowl, mix together your sugar cinnamon mixture.
- Carefully, pull your cast iron from the smoker. Lay 1 crust into the bottom of the cast iron, pressing into the edges and sides. Fill with your peach filling, and top with the top crust. Press the two crusts together around the edges to create a seal. Create a vent whole in the middle. Brush with your egg wash and top with cinnamon sugar. Cook on the smoker at 375 degrees for 40 minutes. At the 20-minute mark check on the pie to ensure your top crust is not getting too dark. If so, place some foil over the top.
- Once the pie is done, let it rest for at least 2 hours on the counter.
Bourbon Vanilla Caramel Sauce
- Add all the ingredients except the heavy cream to a sauce pan over medium heat. Cook for 5 minutes until it is bubble. Stir the mixture constantly so that it does not burn. Turn off your heat and add the heavy cream. Mix and let it sit.
- Serve this up with vanilla ice cream and top it with the caramel sauce.
- Enjoy!