Maple Bourbon Peach Pie on Big Green Egg

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Prep Time30

Cook Time30

Keyword: Maple Bourbon Peach Pie, Pie on Grill

Author: Precious Douglas

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.
Refrigerate the pan with the crust for 30 minutes.

Using Fresh Peaches is Optional. IF USING FRESH PEACHES:
Boil a large pot of clean water. b. Cut an "X" in the bottom of your peaches.
Prepare an ice bath.
Blanch your fruit for approximately 30 seconds and transfer it to the ice bath
Use your fingers to find the "X" you previously made and easily peel the skin from your peaches
Slice them into even sizes and place them in a large heatproof bowl.
IF USING FROZEN PEACHES: Toss the sliced peaches with 2 teaspoons of lemon juice and the vanilla extract
After peaches are prepared, Toss the sliced peaches with 2 teaspoons of lemon juice and the vanilla extract
Add cornstarch, flour, cinnamon, salt, and nutmeg to the peaches. Toss until each peach slice is well coated.

In a heavy-bottomed saucepan over medium-high heat, combine sugar, maple syrup, lemon juice, bourbon, and water.
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.
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
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.

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

Place your pie on the pizza stone in the preheated BGE.
Cook at 400°F for 30 minutes.
After 30 minutes, sprinkle the chilled streusel on top of the pie.
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.

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