Mini Bourbon Peach Pies with Vanilla Bourbon Custard

Peach Pies

It’s coming up to Valentine’s day, the most Hallmark of holidays, and while I don’t usually get too cutesy with my baking I thought I would whip up some heart shaped Mini Bourbon Peach Pies. Unfortunately, despite using my silicone heart shaped muffin pan, well, my poor little pies look more like blobs than hearts.  If you squint really hard you might, just might, be able to see the heart shape….ok, maybe not.

Distinct heart shapes aside, these little pies taste amazing, even if I do say so myself!  Inspired by a recipe for Moroccan apple pies I came across in one of my delicious cookbooks, and recalling a recipe for Bourbon poached peaches I stumbled across on Martha Stewarts website one day I decided to combine the two.  It also helps that my fiance adores Bourbon.

The Bourbon (in this case I used Makers Mark) really adds an extra dimension to the pies. I love the woodsy, smokey and slight buttery caramel flavour it adds.  If you’d prefer not to use alcohol either substitute the Bourbon for water or try poaching the peaches in brown sugar (half brown to half white) to add a slightly caramel note. And if you don’t feel up to making the custard, serve the pies with a dollop of cream or ice cream, but I do love how the custard melts and melds with the peaches!

Finally, I’d like to congratulation Heather L. who was the lucky winner of the River Cottage Veg Everyday giveaway. Speaking of giveaways, as you know the lovely team at Kitchenware Direct love giving presents to Delicious Everyday readers, and we’d love to know what sort of prizes you would love to see in future giveaways. To tell us what prizes you would love to see in future give aways please fill out this survey.

Peach Pies


Peach Pies

4.7 from 3 reviews
Mini Bourbon Peach Pies with Vanilla Bourbon Custard
Prep time
Cook time
Total time
Makes 4 to 5 heart shaped pies.
Serves: 4
  • 4 to 5 large peaches, peeled and de-stoned and cut into bite size pieces
  • 3 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of Bourbon
  • 4 sheets of filo pastry
  • 2 tablespoons of butter, melted
  • 1 teaspoon of cournflour
  • 3 egg yolks
  • 2½ tablespoons of vanilla sugar
  • 150mls of pure cream
  • 2 teaspoons of Bourbon
  1. Combine the peaches, Bourbon, vanilla extract and sugar in a saucepan and cook over a low heat until the peaches are tender. Set aside to cool. Once cooled remove 2 teaspoons of the liquid and combine with the cornflour. Mix to combine and return back to the peaches and stir well to combine.
  2. Preheat the oven to 200 degrees Celsius (390 fahrenheit) and grease a heart shaped or regular shaped muffin tin.
  3. Lay the sheets of filo on top of each other and cut into 4 squares. Take 1 square and brush each layer with butter and then place into one of the muffin holes. Leave the pastry overhanging the edges while you butter the remaining pastry and position in the muffin try.
  4. Spoon the peaches into the pastry, draining off some of the excess liquid. Fold in the sides of the pastry to enclose the filling and brush with more of the melted butter.
  5. Bake for 15 to 20 minutes or until the pastry is golden.
  6. While the pies are baking make the custard. Using an electric mixer, whisk the egg yolks and sugar together until combined. Place the cream in a medium saucepan over a medium high heat and bring to boiling point, turn the heat to low and slowly add to the cream, whisking all the time. Once all of the cream has been added return to the heat and, stirring constantly, cook for 5 minutes until the mixture thickens enough to coat the back of a spoon and leave a clean trail when you run your finger through it.
  7. Strain the custard through a fine sieve into a jug and stir in the Bourbon. Cover and refrigerate if not serving with the pies immediately.
I used Makers Mark Bourbon, but feel free to use whatever Bourbon you have to hand. If you don't have Vanilla sugar add 1 tsp of vanilla extract.

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30 Comments on "Mini Bourbon Peach Pies with Vanilla Bourbon Custard"

Peaches and custard – mmmm. These are lovely looking pies, Jennifer!

February 11, 2012

Really pretty, they look delicious ! I have a few philo pastry dough left, that could be a nice use for them ! I don’t know how I’m going to cook/bake all those things ! Too many recipes to try !
Cheers !

February 11, 2012

They may not have completely made it to heart-shaped, but they still look very tempting. Peaches are such a summer gift, aren’t they.

February 10, 2012

Perfect timing with lots of peaches around and season coming to an end. They look gorgeous and combining with vanilla bourbon custard, yum.

February 10, 2012

Peaches, pastry and VANILLA BOURBON CUSTARD? Wow. No need for these to be heart-shaped, I’ve fallen in love with them anyway :-)

Those are so light, and so cute. Peach in Febtuary?! Oh, yes please!

They were made with love so you can definitely see the heart! Alcohol and fruit it always a winner to me. They look delicious!

February 10, 2012

Oh these pies look so good. Thanks for sharing the recipe.

February 10, 2012

The most cutesy I’ve gotten is cutting out a heart shape in toast for egg in a hole, but like your pies you couldn’t really see the heartshape once the egg cooked haha.

Funnily enough I will be cooking with bourbon this week as well, although I don’t think it will turn out as delicious looking as these pies – yum

February 10, 2012

Custard and fruit does get my attention every time. You used some awesome ingredients in these little pies. I sure do wish it was peach season, this recipe only deserves the freshes fruit! I am saving this one for our peach season. Simply delicious!

February 10, 2012

These mini pies looks so drool-worthy!! I love individual desserts — hate sharing, and have no problem eating more than 1 😀

February 10, 2012

OMGGGGG!!!! I want this!! What great flavors! Beautiful pictures!

Lisa H
February 10, 2012

I love stone fruit.. But the ones that we get here are either too small or sour…
And if I get good juicy crunchy ones… I feel like sinking my teeth and enjoy… so no chance of baking or otherwise LOL :)

Beautiful bake n gorgeous photos 😀

I just love booze and fruit together! These are gorgeous and I love the caramelised edges and the fact that you used crispy filo. Again, just gorgeous.

February 9, 2012

Lovely individual pies! I love that flavor combination. Just heavenly.



February 9, 2012

This sounds delicious…. so many peaches on offer from work colleagues with bountiful trees! Great recipe.

February 9, 2012

Pretty! Pretty! Nearly headed into autumn and I am seeing an abundance of stone fruit. I bought some golden peaches this week and need to bake with them :)

February 9, 2012

You know my obsession with all things bourbon! These sound so good and filo makes them so much quicker than having to make pastry. Love the dishes too :)