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A juicy peach pie slice with a flaky lattice crust and whipped cream on top. Great for showcasing comforting, fruit-forward fall desserts.

Georgia Peach Pie with Boozy Whipped Cream

Olivia Carter
This pie is the best of both worlds! We use canned or frozen peaches (hello, easy button!) so you get that sweet summer flavor, but we wrap it up in warm, cozy fall spices. And the total showstopper? A super simple, sophisticated Bourbon Whipped Cream. It adds a cozy, grown-up finish that’ll have everyone asking for the recipe.
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20 minutes
Prep Time 20 minutes
Cook Time 1 hour
Mandatory Pie Cool 2 hours
Total Time 3 hours 20 minutes
COST $15 - $20
Course Dessert
Cuisine Southern American
Keyword comfort food, Peach, Pie
Servings 8 slices
Calories 420 kcal

Equipment

  • A 9-inch pie dish
  • A big bowl and a small bowl
  • An electric mixer for that amazing whipped cream

Ingredients
  

For the Pie Filling

  • 5 cups Frozen or Canned Sliced Peaches If using canned, drain them lightly and pat them dry so it's not too watery.
  • ¾ cup Granulated Sugar Adjust based on how sweet your peaches are.
  • ¼ cup All-Purpose Flour This is the crucial thickening agent!
  • 1 tsp Lemon Juice Brightens the flavor up a bit.
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg

For the Pie Crust

  • 2 Refrigerated Pie Crusts 1 package
  • 1 Egg (for washing) with 1 tbsp water

For the Boozy Whipped Cream

  • 1 cup Heavy Whipping Cream Needs to be ice cold!
  • 2 Tbsp Powdered Sugar
  • ½ tsp Vanilla Extract
  • 1 Tbsp Bourbon Whiskey That little "boozy" secret weapon!

Instructions
 

Prep the Pie

  • Preheat your oven to a hot 425°F (220°C). Line your pie dish with one crust.
  • In the big bowl, toss the peaches, sugar, flour, lemon juice, cinnamon, and nutmeg until all the fruit is coated.
  • Pour that gorgeous fruit mixture into the crust.

Top & Bake

  • Unroll the second crust and put it on top (or impress your friends and make a lattice!). Crimp those edges. Brush the top with the egg wash if you’re feeling fancy and sprinkle some sugar on.
  • Bake for 15 minutes at 425°F. Then, lower the heat to 375°F (190°C) and bake for another 35-45 minutes.
  • Let the pie cool for at least 2 hours. Seriously, don't cheat this part—the filling needs to set!

Make the Boozy Whipped Cream 

  • In the small bowl, use your electric mixer on high speed to beat the cold heavy cream.
  • When soft peaks start to form, slowly add the powdered sugar, vanilla, and the bourbon.
  • Keep beating until you get stiff peaks. Dollop this generously on your slice of pie!

Notes

You have to let fruit pies cool all the way before cutting! If you cut it too soon, the filling will run out, and you'll cry. Patience, my friend, is a virtue here.

Nutrition (Just an Estimate)

 
Component Amount
Calories 420 kcal
Total Fat 22 g
Carbs 50 g
Protein 5 g