Rum and Bitters Peach Pie Recipe
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.
- Time: 420 min
- Servings: 8
Source: All Yum Cooks
Ingredients
- all-purpose flour
- teaspoons granulated sugar
- teaspoon salt
- sticks unsalted very cold butter, cubed
- ice cold water
- ripe peaches, peeled, pitted and sliced into 1-inch chunks
- granulated sugar or brown sugar
- rum or bourbon
- tablespoon freshly squeezed lemon juice
- tablespoon bitters
- of salt
- teaspoon ground cinnamon
- teaspoon ground ginger or ½ teaspoon grated fresh ginger
- teaspoon vanilla extract
- tablespoons cornstarch
- teaspoon sugar
- teaspoon flour
- tablespoon butter, chopped into small pieces
- tablespoons coarse sugar for sprinkling
- egg
- teaspoon rum or water
- teaspoon Angostura bitters