Name: Bourbon Peach Pandowdy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6–7 fresh peaches, peeled and sliced; 3 tbsp bourbon; 1/2 cup brown sugar; 2 tbsp granulated sugar; 1 tbsp lemon juice; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 2 tbsp cornstarch or flour (for thickening); 1 tbsp unsalted butter, cut into small pieces; 1 pie crust (homemade or store-bought); 1 egg, beaten (for egg wash); Turbinado sugar (optional, for sprinkling)

Why You’ll Love This Recipe

This recipe combines the natural sweetness of ripe peaches with the bold kick of bourbon for a perfectly balanced filling. Unlike traditional pies, pandowdy uses a pie crust that’s broken or “dowdied” into the fruit halfway through baking, allowing the topping to absorb the spiced juices and caramelize beautifully. It’s easier than pie and just as satisfying—if not more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh peaches (peeled and sliced)
Bourbon
Brown sugar
Granulated sugar
Lemon juice
Ground cinnamon
Ground ginger
Cornstarch or flour (for thickening)
Unsalted butter
Pie crust (homemade or store-bought)
Egg (for egg wash)
Turbinado sugar (optional, for sprinkling)

Directions

Preheat the oven to 375°F (190°C). Lightly butter a deep-dish pie plate or baking dish.
In a large bowl, toss sliced peaches with bourbon, brown sugar, granulated sugar, lemon juice, cinnamon, ginger, and cornstarch.
Transfer the fruit filling to the prepared baking dish, spreading it evenly.
Roll out the pie dough and place it over the peaches. Tuck in or trim the edges as needed.
Brush the crust with egg wash and sprinkle with turbinado sugar if desired.
Bake for 20–25 minutes, then carefully cut or break the crust into large pieces using a knife or spatula. Gently press the pieces down into the filling.
Return to the oven and bake for another 20–25 minutes, until the filling is bubbling and the crust is golden and caramelized.
Cool slightly before serving, allowing the filling to thicken.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: About 1 hour and 10 minutes

Variations

Apple Bourbon Pandowdy: Replace peaches with sliced apples for a fall-inspired version.
No-Alcohol Option: Omit the bourbon and add a splash of vanilla extract instead.
Spiced Crust: Add a pinch of cinnamon or nutmeg to your pie dough for an extra flavor boost.
Cast Iron Method: Bake the pandowdy in a cast iron skillet for a crispier crust and rustic presentation.
Berry Blend: Mix in fresh raspberries or blackberries with the peaches for a fruity twist.

Storage/Reheating

Store leftover pandowdy in the refrigerator in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. You can also microwave individual portions for 30–45 seconds, but the crust may soften.

FAQs

What is a pandowdy?

A pandowdy is a traditional American dessert made with fruit filling and a pie crust that’s broken and pressed into the fruit during baking, giving it a rustic appearance and rich, caramelized flavor.

Can I use frozen peaches?

Yes, just make sure to thaw and drain them well to avoid excess liquid in the filling.

Is the bourbon flavor strong?

The bourbon adds warmth and depth, but the alcohol cooks off during baking, leaving behind a subtle flavor.

Can I make this dessert ahead of time?

Yes, you can prepare the filling and crust separately a day in advance and assemble just before baking.

What type of bourbon should I use?

Use a bourbon you enjoy drinking—something with vanilla or caramel notes works beautifully.

Can I use a store-bought pie crust?

Absolutely. A quality store-bought crust saves time and still delivers great results.

Do I need to peel the peaches?

Peeling is recommended for a smoother texture, but it’s optional if you don’t mind the skins.

What’s the best way to cut the crust during baking?

Use a sharp knife or kitchen shears to cut the crust into large squares or triangles, then gently press them into the bubbling fruit.

Can I serve this cold?

You can, but it’s best enjoyed warm—especially with a scoop of vanilla ice cream or whipped cream.

Is this dessert overly sweet?

Not at all—the tang of the lemon and the warmth of the bourbon and spices balance the sweetness nicely.

Conclusion

Bourbon Peach Pandowdy is a celebration of simple ingredients, rustic charm, and deep flavor. It’s the kind of dessert that feels like a warm hug in every spoonful—easy to make, hard to resist, and even better with a scoop of ice cream. Whether you’re entertaining or baking for comfort, this recipe is guaranteed to become a seasonal favorite.