How to Make Maple Bourbon Peach Pie On Your Big Green Egg

The Big Green Egg (BGE) isn’t just a grill; it’s a gateway to culinary innovation. This summer, harness its versatility to create our delectable Brown Butter Bourbon Maple Grilled Peach Pie. With its irresistible blend of sweetness and smokiness, this dessert is poised to steal the spotlight at your upcoming BBQ.

The beauty of this recipe lies in its flexibility. You can prepare it the day before or just a few hours ahead, ensuring a delectable post-grill treat. In less than an hour, you’ll craft a mouthwatering masterpiece featuring a fruity filling kissed by the smoky essence of your BGE. It harmonizes gracefully with the rich notes of bourbon-infused caramel, all crowned by a crispy brown butter streusel for the perfect crunch.

Pair this dessert with your preferred creamy accompaniment for a quintessential summer à la mode experience. Whether you opt for velvety vanilla ice cream or a dollop of freshly whipped cream, this dessert promises to be the pièce de résistance of your summer gatherings.

So, ignite your BGE, embrace the sizzle of summer, and let our Brown Butter Bourbon Maple Grilled Peach Pie elevate your BBQ game. With flavors that honor the season, it’s the sweet conclusion that everyone will crave.

Why You Should Try This Recipe:

• Beat the Heat: This recipe offers the delightful flavors of summer peach pie without the need to heat up your kitchen. Ideal for scorching days when you long for a taste of summer while keeping cool.
• Irresistible Peaches: Juicy, ripe peaches bathed in a luscious bourbon-infused caramel deliver a mouthwatering filling that strikes a perfect balance between sweetness and tanginess, capturing the essence of summer.
• Streusel Perfection: A buttery streusel topping adds a delightful crunch and a hint of cinnamon, complementing the juicy peaches perfectly. It’s the ultimate finishing touch to this irresistible pie.
• Versatile and Crowd-Pleasing: Whether it’s an informal summer get-together, a special occasion, or simply a weeknight indulgence, this pie appeals to all palates. It’s a versatile dessert suitable for various settings, always leaving smiles in its wake.

Recipe Overview:

Makes 8 servings

Prep Time 30 minutes

Cook Time 30 minutes

Ingredients:

Pie Crust:

• 1 pie crust, homemade or store-bought

Filling:

• 3 lbs ripe peaches (about 6 peaches), peeled and sliced
• 2 tablespoons cornstarch
• 1 ½ tablespoons flour
• ¼ tsp salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup sugar
• ¼ cup maple syrup
• 1/4 cup bourbon
• 1 tablespoon water
• 3 tablespoons salted butter
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract

Streusel Topping:

• 1 cup plus 2 tablespoons flour
• 2/3 cup packed brown sugar
• 1 tablespoon granulated sugar
• ½ cup (1 stick) salted butter
• ¼ teaspoon salt
• Pinch of cinnamon

Instructions:

Prepare the Pie Crust:

1. Place your pie crust in your pie pan and gently press it into the pan. Fold the excess overhanging dough underneath the rim of the pan and trim if needed. Crimp the pie crust however you like, just ensure it’s relatively even.
2. Refrigerate the pan with the crust for 30 minutes.

Prepare the Filling:

Peeling your peaches is optional.

1. If using fresh peaches:

1. Boil a large pot of clean water. b. Cut an “X” in the bottom of your peaches. 
2. Prepare an ice bath. 
3. Blanch your fruit for approximately 30 seconds and transfer it to the ice bath.
4. Use your fingers to find the “X” you previously made and easily peel the skin from your peaches. 
5. Slice them into even sizes and place them in a large heatproof bowl.

2. If using frozen peaches, let them gently thaw in a colander until relatively dry.
3. Toss the sliced peaches with 2 teaspoons of lemon juice and the vanilla extract.
4. Add cornstarch, flour, cinnamon, salt, and nutmeg to the peaches. Toss until each peach slice is well coated.

Prepare the Caramel:

1. In a heavy-bottomed saucepan over medium-high heat, combine sugar, maple syrup, lemon juice, bourbon, and water.
2. Swirl the pot to help the sugar dissolve over low heat. Once dissolved, cover the pot with its lid for about 1 minute to allow the caramel to steam and dissolve any crystallized sugar on the sides.
3. Once the caramel turns a warm amber color, remove it from the heat and add the butter. Gently swirl the pan until the butter melts into the sauce. Let it cool slightly.
4. Pour the caramel mixture over the bowl of peaches and gently toss until the peaches are completely coated. Place them in the cooled pie shell and refrigerate again.

Preheat the BGE::

1. Set the BGE for indirect cooking with the convEGGtor at 400°F/204°C.
2. Ensure your pizza stone is preheated and placed away from the direct heat.

Prepare the Streusel Topping:

1. In the same saucepan used for the caramel, melt the stick of butter over low-medium heat. Stir often to prevent burning and wait for the milk solids to brown. Once golden brown, quickly remove it from the heat and set aside to cool.
2. In a bowl, whisk together flour, brown sugar, granulated sugar, salt, and a pinch of cinnamon until well combined. Slowly drizzle in the browned butter and mix with a spoon until crumbs begin to form. Spread the streusel out on a wide baking tray or pan and place it in the fridge to cool.

Cooking the Pie:

1. Place your pie on the pizza stone in the preheated BGE.
2. Cook at 400°F for 30 minutes.
3. After 30 minutes, sprinkle the chilled streusel on top of the pie.
4. Reduce the BGE temperature to 375°F and cook for an additional 25 minutes or until the streusel topping is golden brown, the caramel is caramelizing, and the crust seems well done.

Final Steps:

1. Remove the pie from the grill and allow it to chill for at least 4 hours before slicing.
2. Top with your favorite whipped cream or ice cream and enjoy!

5 Variations and Substitutions:

1. Fruit Variations: Experiment with different seasonal fruits such as nectarines, apricots, or a berry mix instead of peaches. Adjust sugar levels to accommodate variations in fruit sweetness.
2. Alcohol Substitutions: If you prefer to skip the bourbon, consider substituting it with dark rum or whiskey for a distinct flavor twist. Alternatively, omit the alcohol entirely and increase the vanilla extract for a non-alcoholic version.
3. Gluten-Free Option: Craft a gluten-free version by using a gluten-free pie crust and substituting all-purpose flour with a gluten-free flour blend. Ensure your cornstarch is also gluten-free.
4. Vegan Adaptation: Transform this into a vegan delight by swapping the butter for a dairy-free alternative like vegan margarine and opting for a vegan pie crust. Verify that your bourbon is vegan-friendly, as some brands may use animal-derived ingredients in production.
5. Nutty Crunch: Elevate the streusel topping by incorporating chopped nuts like pecans or almonds. They’ll introduce extra texture and a delightful nutty flavor to the pie.

Tips and Tricks for Making Maple Bourbon Peach Pie:

• Timing is Crucial: Keep a watchful eye on the pie during baking. It’s essential to bake it until the streusel topping turns golden brown, the caramel begins to bubble, and the peaches become tender. Undercooking could result in a soggy crust, while overcooking may lead to a dry pie.
• Freshness Matters: Ideally, serve the pie shortly after it has cooled. However, it can be stored at room temperature for a day or two. If reheating, cover the pie with foil and warm it in the oven or on the BGE at a low temperature to preserve its moisture.
• Freezing and Reheating: While it’s possible to freeze this pie, it’s best to freeze individual slices for easier serving. To reheat, thaw the slice in the refrigerator and warm it in a preheated oven. A drizzle of maple syrup can revive its flavors.
• Consider Pairing: Your choice of toppings or accompaniments can influence the seasoning. If serving with vanilla ice cream, you can reduce the sweetness in the filling. Conversely, if pairing with unsweetened whipped cream, consider keeping the filling slightly sweeter. Adapt the seasonings to harmonize with your chosen accompaniments.

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