Recipe: Bourbon Ginger Peach Pie Filling

Post by Olivia Martino, Owner and Registered Dietitian, Nourish Northwest


This is the third in my series of recipes for pies I am making for my wedding.  The first one for strawberry basil can be found here and the second for balsamic black pepper mixed berry can be found here.  Truth be told, I started out excited and optimistic and I am just now realizing how absolutely crazy this is.  From locating 25 pie dishes to picking almost 50 pounds of fruit to date, processing the fruit, making the pie fillings and freezing them and the crust.. the crust!!!! I actually almost forgot that making 25 pies also means making 50 crusts.  I also need to figure out how to bake, transport and store all of these pies; this was an overly ambitious idea of mine.  Did I mention I am hand making the ice cream as well?



Those of you who know me may not be entirely surprised by this whole thing.  I can be an overachiever, especially when it’s food related.  I love to cook and I love to eat.  I actually do love this whole entire process and will be excited about it again tomorrow but today after picking, blanching, peeling and processing a whole bunch of peaches, I am a little worn out.  I just needed a second to vent and ah… I feel better now.  I also am remembering one of the real reasons I have taken on this project, which basically is an extension of my food philosophy.  Food should be an experience, it should be enjoyed and shared.  And ideally you should know where it comes from. Ingredients and dishes have stories behind them and we don’t always know what that story is but each ingredient has had many experiences itself before it reaches your plate.  The story of these pies is a good one.  A crazy one but a really, really good one.


Bourbon Ginger Peach Pie Filling


8 medium peaches (about 6 cups sliced)
3 tablespoons bourbon
1/2 cup brown sugar
3 tablespoons corn starch
1 teaspoon freshly grated ginger
1/2 teaspoon cinnamon


To make the filling, bring a pot of water to a boil and add the peaches, one at a time, to the boiling water for 10 seconds. Remove to a bowl filled with icy water for 10 seconds. The skin should easily peel right off the peaches.

Thinly slice the peaches and place in a large bowl. Toss with the bourbon. Gently stir in the brown sugar, corn starch, ginger, and cinnamon and stir to coat the peaches.

Either pour into your favorite pie crust, cover with a second crust and follow baking instructions below, or pour into a foil and plastic lined pie dish and freeze for 8 hours.  Once fulling frozen, removed from pie dish and into a plastic bag until ready to use.  For more detailed freezing and baking instructions, click here.
Bake the pie on a cookie sheet in a 400 degree oven for 10 minutes. Reduce heat to 350 and continue baking for 40 minutes or until golden brown and the filling is bubbling.
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