The Best Peach Pecan Rum Spiked Pie Recipe loaded with fresh peaches, a pecan butter crust and a spiced rum pecan crisp topping.
A Summer Dessert To Love
When juicy peaches are in season, we really must indulge in those summertime gifts.
And so, for today, I just had to create a peach dessert I am sure to make every summer.
However I wanted to indulge in a fresh peach pie while this may be the last week before the peaches are gone until next summer.
Who Doesn’t Love A Nutty Pie Shell
Every southerner knows that pecans and peaches just go together, so for sure this peach pie needed to have a crust of pecans.
However, southerners also will tell you that Bourbon, peaches and pecans go together too, but head a little further south and in Rum country they will disagree!
Unless my guests have a nut allergy, I will use nuts in most of my pie crusts.
Grinding nuts into a flour brings so much more flavor and texture to a pie crust.
In this scrumptious ‘southern influenced’ peach pie, the ground pecans add flavor, texture and an addition of natural oil from the pecans.
Rum Spiked Anything Is Fabulous – Don’t You Agree!
While I am not much on sipping heavy booze, I do have a love affair with both Bourbon and Rum in my kitchen.
The fermented flavors of sugarcane or sweet corn in both of these, makes them great for cooking with.
Sure, there are plenty of snob differences in the two, but in recipes they both lend such depth of flavor.
For this reason you will see many of my recipes spiked with either, or.
If we are talking about cocktails, however, I’ve had fun creating a few very unusual drinks with these two.
Never having been that cook that keeps canned or jarred fruits or veggies in my pantry (though I did during Y2K LOL), I wait for items in season.
Since peach season is only a few months, I don’t have a large repertoire of peach recipes, since I simply devour them as they are!
However, that has begun to change.
This year, alone, I have created two peach recipes I am so proud of.
- Peach Pecan Crostini with Honey – a homemade pecan crostini bread lays the foundation for grilled peaches and a balsamic honey drizzle.
- Creamy Peach Pecan Bourbon Popsicles – with pecan praline added to this boozy adult peach popsicle.
Let’s Talk About Stone Fruits
While in the summer months of Maryland, peaches, nectarines, cherries and plums are what come to mind first, when I am thinking of an easy summer appetizer or dessert, there are other stone fruits to love.
Having grown up using fresh or dried apricots, another stone fruit, in many of our Mediterranean recipes, they aren’t the first fruits that come to mind here in Maryland.
Peaches Are Among Many Other Stone Fruits
Naturally, avocados are another stone fruit, but they don’t grow in Maryland either, so I don’t think of them as seasonal.
I prefer, instead, to use avocados to assist in a recipe for something that is seasonal in my area, such as my Crab Towers, with both avocado and mango salsa stacked high with crab salad.
Mango also being another stone fruit, just not grown in Maryland.
Fruit Pies Are What Pies Were Created For – Don’t You Agree!
Although we live in a world with a gazillion options for desserts, I’d have to say that a homemade pie is probably my favorite dessert.
Usually the pies I prefer are made with fruits, such as:
- Strawberry – Farm Fresh Strawberry Tarts, of buttery pastry, cream or coconut milk custard and lots of fresh strawberries, are a delicious way to welcome spring!
- Blueberry – Olive Oil Crusted Blueberry Pie, with crushed almonds, spelt flour, unrefined sugar and good quality olive oil makes for a healthy blueberry pie!
- Cranberries – Cranberry Topped Chocolate Reindeer Cheesecake with cranberry compote, served as individual holiday treats, create a celebration to remember.
- Fig – Almond Oat Crusted Fig Tart with crushed almonds and oats in the crust, mascarpone and orange blossom custard, topped with lots of fresh figs.
- Raspberry – Quick Custard Raspberry Mini Tarts are perfectly formed in mini-tart pans, sweetened condensed milk and eggs, and baked to summertime perfection.
What Is The Difference Between A Peach Pie And A Peach Cobbler?
The short answer?
No Crust, well, not exactly.
While both a fruit pie and a fruit cobbler have similar fillings, a crust is not required for a cobbler.
Consequently, this is good news if you’re in a hurry and just have a sweet tooth that has a hankering for a great dessert, fast!
How To Make Peach Pecan Rum Spiked Pie
While there are three steps to making this pie, Crust – Filling – Topping, they are quick and easy to make.
The pie crust uses pecan flour, simply pecans crushed to a powder.
Once the pecans are crushed, most is used in the crust while some is removed to toss with the peaches on top.
Toss seven ingredients into a food processor, or mixing bowl and in minutes, the dough ball comes together.
Chilling the dough, while preparing the other two ingredients, makes forming the crust so much easier.
Mixing the filling, which is primarily purees peaches, eggs, rum and some mascarpone, is also quick to whisk together.
This filling becomes a kind of peach custard, once it is baked.
Preparing the topping, simply sliced peaches with a crisp producing mixture of flour, crushed pecans, spice and the juice from the peaches, only requires patience to place each slice on top of the pie before baking.
Baking, which takes about forty minutes, is the last thing to do before slicing and enjoying!
- All Purpose Flour
- Fresh Peaches
- Dark Rum
- Springform pan or Pie pan
- Parchment paper
- Food processor or blender
- Measuring cup and spoons
- Plastic wrap
- Small and Medium mixing bowl
- Cutting board and paring knife
Peach Pecan Rum Spiked Pie Recipe
- Springform pan or Pie pan
- Paring knife
- Rolling Pin
- Pie Dough
- 8 tbsp Cold butter cut into small pieces
- 2 tbsp Granulated sugar
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1 cup Pecans crushed to a flour
- 2 cups All purpose flour more for dusting
- 1 Egg lightly whisked
- Pie Filling
- 2 Peaches peeled and chopped
- 1/2 cup Sugar *see notes
- 2 Eggs
- 1/2 cup Dark rum or spiced rum
- 1/2 cup Mascarpone room temperature or sour cream
- Peach Crisp Topping
- 6 Peaches evenly sliced not peeled
- 1 tbsp All purpose flour
- 1 tbsp Sugar
- 1/4 cup Pecan flour crushed pecans
- 1 tsp Cinnamon
- pinch Salt
- Set the oven temperature to 350Place a sheet of parchment paper on a sheet pan. Even though we will be using a springform pan or a 9-inch pie pan, it is easier to maneuver the pie plate while it's hot on a baking sheet and the paper will catch drippings that may spill over.
- Pie DoughIn a food processor or large bowl with a pastry blender, the pie dough will be prepared.Place the cold butter, sugar, teaspoon ground cinnamon, salt into the bowl and pulse, or blend. Add the pecan flour (finely crushed pecans), all purpose flour and pulse again to incorporate the flours into the butter mixture. Finally work the egg (that has been whisked), into the flour mixture until a dough ball is formed. If dry, add a splash of cold water, if wet, work more flour in.
- Transfer to a floured sheet of plastic wrap, on a lightly floured surface, and with a rolling pin, roll the dough into a 12-inch circle. Cover with another sheet of plastic wrap and chill while preparing the pie filling.
- Pie Filling In a food processor or blender, puree 2 peeled peaches, sugar, eggs, rum and mascarpone. Set this peach mixture aside while preparing the peach topping.
- AssembleRemove the chilled pie crust from the fridge onto a work surface and peel back the plastic wrap from the top. Place the pie plate over the dough and gently flip the plate over with the dough on top. Peel back the remaining plastic wrap. Work the crust into the pan, and gently shape any overhanging dough into an attractive edge. A pastry cutter can be used at this time to trim the edge of the dough around the top, if need be.
- Pour the pie filling into the prepared pie crust.
- Place the peach slices neatly on top of the pie filling until the top is covered with the peaches. Transfer the pie to the prepared baking sheet and place into the preheated oven. Bake until the top of the pie is firm to the touch and the crust is golden, about 40-minutes.