Blueberry Peach Bourbon Pie

As 4th of July is here already, I have decided that it is time to throw together all things American into one dessert! How do I decide, you ask, when there are so many yummy treats to choose from? I will let you in on my delicious decision making process!

1. What will be the backbone of this creation? Pie! It's an American classic. You can fill it with an endless number of fruits, creams, even vegetables! We seem to have a pie for every meal or season, and who could complain about that?

2. What will fill up that flaky crust? Peaches and blueberries! As stated many, many times before, blueberries, to me, remind me of Maine in every tart little bite, so this fruit was a no brainer. Then, deciding to add a little bit of my new home to this pie, I went with peaches. Their subtle, light sweetness pairs unbelievably perfect with the the tartness of a blueberry, quite the couple!

3. Final decision, how can I make this unique? Bourbon! After a recent visit to Louisville and the Stitzel-Weller Distillery, I gained a new love for bourbon. Although drinking it on the rocks or in one of the many tasty cocktails that my fiancé makes rather often is perfect, I decided to sneak some of it into this pie! Not only is it in the filling, but the crust as well. Yes, some does cook out, but there is still a wonderfully rich bourbon taste to warm your tummies even more!

Once I was able to get myself away from adding a chocolate aspect to this 4th of July dessert and pour myself a nice glass of this unbelievable bourbon, I was ready to put together each idea and make it into one killer pie!

Juicy peaches, tart blueberries and a flaky pie crust all, brought together with some of the finest Kentucky bourbon I have had, makes for one incredibly American and uniquely scrumptious pie. Get those sparklers lit and all of your red-white-and-blue attire ready to go, because this pie is sure to steal the show at this 4th of July party!

dough ingredients

Flour—13.5 oz, or 2 ½ C

Cane Sugar—0.5 oz, or 1 TBL

Salt—0.2 oz, or 1 tsp

Ginger—0.05 oz, or ½ tsp

Butter—8 oz, or 2 sticks

Milk—3.75 oz, or ½ C

Water—2 oz, or 1/3 C

Bourbon—0.25 oz, or 1 TBL


dough process

In a bowl, combine the flour, sugar, salt and ginger.

Cut up your cold butter into small cubes and add to the flour mixture.

Using your hands, coat all of the butter with the flour, making each little cube about pea sized.

Add the milk, water and bourbon.

Mix with your hands until a dough forms that is not overly sticky or too dry.

*Note: you should add the wet ingredients slowly to your dry, as you may not need to use all of it. If you believe the dough is either too wet/too dry, then you may add more liquid or more flour.*

Wrap the dough in plastic and allow to chill for about 2 hours-overnight.


filling ingredients

Peaches—4, or about 3 C

Blueberries—1 heaping pint, or 2 C

Cane Sugar—3.5 oz, or ½ C

Nutmeg—0.1 oz, or 1 tsp


Flour—2.15 oz, or 5 TBL

Butter—1 oz, or 2 TBL

Bourbon—0.5 oz, or 2 TBL




filling process

In a large bowl, mix together your blueberries, diced peaches, sugar, nutmeg, salt, and flour.

Taste a piece of the fruit to see if it is seasoned how you would like; adjust if necessary.

Add in the cubed butter and bourbon. Mix.

Put your filling in the refrigerator until you are ready to use it/have rolled out your pie dough.



When you are ready to bake your pie, preheat your oven to 425˚ F.

Take half of your dough, and on a floured surface, roll the dough out into a circle that is 2" larger than your pie plate.

Spray your pie dish with nonstick spray, and gently put the bottom crust into the dish, making sure that you get it in all of the creases.

Put the filling in the dish and refrigerate.

Roll out the top crust to the same diameter. Fold in quarters and cut a small opening at the tip for the bird.

Make egg wash by whisking 1 egg and a splash of water.

Brush the egg wash along the edges of the bottom crust.

Gently put the top crust on, trimming as necessary and pressing down along the egg washed edges.

Put the entire pie into the fridge for 15-20 minutes to chill.

When ready to bake, brush the top with egg wash and sprinkle with sugar.

Bake at 425˚F for 15 minutes, until the top begins to become brown.

Turn the oven down to 375˚F and finish baking for 40-45 minutes until the top is brown and delicious!

Bon Appétit!