Peach Bourbon Walnut Pie

So this pie was an experiment...and ended up being a delicious hybrid of a fruit pie and a pecan pie. I had two peaches that were starting to get overripe, so I didn't really want to eat them, but they weren't quite enough to make a peach pie. I had made a bourbon pecan pie last year, and it was delicious, and I love the combination of peach and bourbon...so I decided to make a peach bourbon pecan pie. So I mixed up the batter and realized that I was out of pecans...but I had sufficient walnuts. So it morphed into a peach bourbon walnut pie.

The end result was pretty runny due to the added peaches, so I'd suggest tossing them with some cornstarch or flour (the recipe has been changed to reflect this). Also, the pie is very bourbon-y, which is great if, like me, you love bourbon. If you don't, cut it down to 1-2 Tbl (but don't leave it out altogether...it really does enhance the peach and nutty flavors perfectly!). I really enjoyed this pie, though!

Peach Bourbon Walnut Pie

• 2 peaches, peeled and thinly sliced
• 1 Tbl. cornstarch
  
• 2/3 c. light corn syrup
• 2 eggs
• 2/3 c. sugar
• 4 tsp. butter, melted
• 1 tsp vanilla extract
• 1 c. chopped walnuts
• 3 Tbl. bourbon
• 1 unbaked 9" pie crust

Lay the crust out in a pie pan. Toss the sliced peaches with the cornstarch, then arrange in a single layer over the pie crust.

Meanwhile, stir together corn syrup, eggs, sugar, butter, bourbon, and vanilla extract. Fold in walnuts. Pour into pie crust overtop the peaches.

Bake at 350 degrees for 55-60 min. Cool for 2 hours.