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!
Course Dessert
Cuisine American
Keyword Dessert, Hot and sweet, Peaches, Pie, Smoked
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8people
Ingredients
Pie Crust
2SticksUnsalted Butter
2 1/2CupsAll-Purpose Flour
1/2tspSalt
3TbspSugar
1TbspCinnamon
1/4CupsLard or Shortening
1/3CupsIce-Cold Water
Extra Flour for Rolling
Peach Bourbon Pie Filling
8CupsFresh or Frozen PeachesPeeled, Defrosted, and Drained
1 1/2CupsDark Brown Sugar
1tspLemon Juice
1tspSalt
1TbspVanilla Extract
1TbspCinnamon
1/4CupsBourbon (Caramel Hint)I used Knob Creek 9 because it has a caramel hint.
4TbspCorn Starch
Pie Topping
2TbspMilk
1Egg Yolk
2TbspSugar
1TbspCinnamon
Bourbon Vanilla Caramel Sauce
1StickButter
1/2CupsDark Brown Sugar
1tspSalt
1TbspBourbon
1tspVanilla Extract
2TbspHeavy 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.