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Rum and Bitters Peach Pie Recipe

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4 from 78 reviews

This Rum and Bitters Peach Pie is a stunning dessert perfect for summer and fall, featuring ripe peaches macerated in rum, bitters, and spices, nestled in a flaky, buttery double crust. The lattice top crust adds a beautiful, classic touch, while the bitters provide depth and complexity to the sweet peach filling. A perfect balance of fruity sweetness with warm cinnamon and ginger spice, enhanced with a hint of rum, makes this pie a crowd-pleaser for any occasion.

  • Total Time: 7 hours (including non-active cooling time of 3-4 hours and prep)
  • Yield: 8-10 servings

Ingredients

Pie Crust (Double Crust)

  • 2 ½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 2 sticks unsalted very cold butter, cubed
  • ½ cup ice cold water

Peach Filling

  • 8 ripe peaches, peeled, pitted and sliced into 1-inch chunks (approx. 8 cups)
  • ½ cup granulated sugar or brown sugar
  • ¼ cup rum or bourbon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon bitters (Angostura orange or regular)
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger or ½ teaspoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 4 tablespoons cornstarch
  • 1 teaspoon sugar (for dusting crust before filling)
  • 1 teaspoon flour (for dusting crust before filling)
  • 1 tablespoon butter, chopped into small pieces (optional)
  • 3 tablespoons coarse sugar for sprinkling (optional)

Egg Wash

  • 1 egg
  • 1 teaspoon rum or water
  • ½ teaspoon Angostura bitters (optional)

Instructions

  1. Make the Dough: Combine flour, sugar, and salt in a food processor; pulse to mix. Add cold butter cubes and pulse 15-25 times until mixture resembles coarse cornmeal with pea-sized butter pieces. Sprinkle ice water over mixture and pulse 4-5 times until dough begins to clump. If dough is crumbly, add more water one tablespoon at a time. Turn dough onto floured surface, quickly gather and form into thick ball. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 4 days) or freeze.
  2. Prepare Peach Filling: Peel and slice peaches into 1-inch chunks (about 8 cups). In a large bowl, combine peaches with rum, bitters, lemon juice, vanilla, sugar, cinnamon, ginger, and salt. Gently fold to mix. Let sit 30 minutes to macerate and release juices.
  3. Cook Peach Juices: Strain peach juices into a saucepan. Whisk in cornstarch until smooth. Cook on low-medium heat, stirring constantly, until thickened and translucent (1-2 minutes). Return thickened juices to peaches and toss to coat. Chill in the refrigerator.
  4. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disk into a 13-inch round about 1/8 inch thick. Fit into a 9-inch pie plate. Dust crust with ½ to 1 teaspoon each of flour and sugar.
  5. Add Filling: Fill the crust with the chilled peach mixture. Optionally dot filling with small pieces of butter. Chill pie while preparing the top crust.
  6. Prepare Top Crust Lattice: Roll out second dough disk and cut into 1½ to 2-inch-wide strips with pastry wheel or knife. Lay strips over filled pie in a lattice pattern by weaving alternating strips. Seal edges, trim excess dough to a 1-inch overhang, fold under, and crimp as desired.
  7. Chill Pie: Refrigerate pie for 15-30 minutes or freeze for 10 minutes to chill the top crust before baking.
  8. Preheat Oven: Preheat oven to 425°F (220°C).
  9. Apply Egg Wash and Sugar: Beat egg with rum or water and bitters (optional). Brush edges and lattice with egg wash. Sprinkle with coarse sugar if using.
  10. Bake Pie: Bake pie on center rack at 425°F for 20 minutes. Then reduce temperature to 375°F (190°C) and bake an additional 45-50 minutes until crust is golden and filling is bubbling. Cover edges with foil or pie shield if browning too quickly.
  11. Cool and Serve: Allow pie to cool on a rack for 3-4 hours until the filling is set and pie plate is no longer warm. Serve warm or at room temperature. Store leftovers wrapped in foil at room temperature up to 3 days. Reheat crust in a 350°F oven for 10 minutes before serving.

Notes

  • Peeling peaches is optional but recommended for smooth filling texture; to peel easily, score an X on the peach bottom, blanch in boiling water for 30 seconds, then transfer to ice water and peel.
  • To make this pie rum-free, substitute rum with additional lemon juice or use non-alcoholic apple juice.
  • Butter pieces dotted on top of filling are optional but add extra richness.
  • Use coarse sugar to add a crunchy, sparkling finish to the crust.
  • Cover pie edges with foil partway through baking if crust browns too quickly to prevent burning.
  • Pie can be refrigerated after cooling and warmed before serving.
  • Author: Madelynn
  • Prep Time: 3 hours (includes dough chilling and peach maceration time)
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/rum-and-bitters-peach-pie-recipe/