Bourbon and peaches combine to make this dessert as true Southern classic. This is one of our many easy pie recipes. It uses canned peach pie filling and refrigerated crusts. Fresh peaches are difficult to find in most areas of the country. The further you live from the South, the more likely that the ones you find in the supermarket will be hard as a rock and totally lacking in flavor. Canned peach pie filling might be your best option. The bourbon adds warm caramel and vanilla notes that blend beautifully with the sweet peaches. A sprinkle of cinnamon and brown sugar gives this pie an old-fashioned bakery flavor that tastes comforting, rich, and perfect for holidays or weekend family dinners.
Bourbon peach pie is popular because it transforms a simple, familiar dessert into something deeper, warmer, and more memorable. The peaches bring their natural sunshine sweetness, but the bourbon adds a layer of flavor people don’t expect: notes of vanilla, caramel, and toasted oak that make the filling taste richer and more aromatic. As the alcohol cooks off, what’s left is a mellow warmth that feels cozy without being overpowering.
It also hits a nostalgic chord — it’s still the classic summer peach pie everyone knows, but with a grown‑up twist that feels a little indulgent. Bakers love it because the bourbon enhances the fruit rather than masking it, and eaters love it because every bite has that mix of juicy peaches, buttery crust, and a subtle bourbon glow that lingers in the best way.
This bourbon peach pie with canned filling and refrigerated crust is easy to make because the two biggest labor steps—prepping fruit and making dough—are completely removed. The canned peach filling is already sweetened, thickened, and perfectly soft, so there’s no peeling, slicing, or cooking peaches on the stove. You simply open the can, stir in a splash of bourbon for warmth and depth, and pour it straight into the crust. The refrigerated dough unrolls smoothly into the pie dish with no mixing or rolling, giving you a flaky, golden base in seconds.
Making this pie is simple, which is why preparing it feels so effortless. The bourbon blends seamlessly into the filling as it bakes, adding a subtle vanilla‑oak richness without requiring any extra technique. The crust browns beautifully with just an egg wash or sprinkle of sugar, and the filling bubbles up reliably every time. With minimal prep, almost no cleanup, and flavors that taste slow‑cooked and homemade, bourbon peach pie becomes one of the easiest—and most impressive—shortcut pies you can make.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium bowl
- Spatula or spoon
- Set of measuring spoons
- Measuring cup
- Sheet of aluminum foil
Key Ingredients
- Refrigerated pie crusts
- Canned peach pie filling 2 cans
- Bourbon
- Light brown sugar
- Cornstarch
- Ground cinnamon
- Ground nutmeg
Easy Bourbon Peach Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium bowl
- 1 spatula or spoon
- 1 set of measuring spoons
- 1 measuring cup
- 1 sheet of aluminum foil
Ingredients List
- 2 refrigerated pie crusts
- 2 cans peach pie filling two 21-ounce cans
- 2 Tbsp bourbon
- 1 Tbsp light brown sugar
- 1 tsp cornstarch
- 1 tsp. ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
Preheat The Oven
- Preheat the oven to 425°F.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
- Allow the pie crusts to sit at room temperature for 15-20 minutes or as directed on the box.
Prepare The Filling
- In a medium bowl stir together the canned peach filling, bourbon, light brown sugar, nutmeg, and cinnamon.
Assemble The Pie
- Place the bottom crust in the pie plate and add the filling.
- Add the top crust and flute or crimp the edge.
- Cut 4-6 slits in the top crust to allow the filling to vent while baking.
Bake
- Place pie on middle rack, directly over the sheet of aluminum foil, and bake for 40-45 minutes or until the filling starts to bubble,.
Cool
- Allow to sit on wire cooling rack for at least 2 hours before serving. The longer the pie cools, the more the filling will thicken.
Nutrition
Storage Suggestions
Store your bourbon peach pie loosely covered at room temperature for up to 2 days if your kitchen is cool and dry. For longer freshness, refrigerate the pie covered with foil or plastic wrap for up to 4 days. Fruit pies like peach pie generally hold their texture and flavor well when chilled.
If you want to freeze the pie, allow it to cool completely first. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
To reheat, warm individual slices in the microwave for 20–30 seconds or place the whole pie in a 325°F oven for about 10–15 minutes to help crisp the crust again.
Serving Suggestions
This easy bourbon peach pie tastes incredible served slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The rich bourbon flavor pairs beautifully with creamy toppings and highlights the natural sweetness of the peaches.
For an extra-special presentation, drizzle slices with caramel sauce and garnish with a sprinkle of cinnamon or toasted pecans. If serving for brunch or a summer gathering, pair the pie with hot coffee, sweet tea, or even a small glass of bourbon for a fun Southern-inspired dessert experience.
