Bourbon Peach Crumb Pie Recipe (with Video)

Make the pie filling
1. Wash the nectarines and slice them in half, removing the pit; slice each half into roughly 8 wedges, so you have around 16 slices total from each fruit
2. Toss the fruit in a large bowl with lemon juice, vanilla paste, and bourbon
3. In a small bowl, combine the sugars, tapioca starch, salt, and spices
4. Toss the dry ingredients with the fruit until evenly coated; I like to use my hands as I find this to be the most gentle method
Assemble and bake the pie
1. Preheat the oven to 400 F and position a rack at the bottom of the oven
2. Tip the fruit filling into the pie plate and spread evenly
3. Top the fruit with the crumb, piling it slightly higher around the edges than in the center (given the crumb has a tendency to flow towards the center while baking, this keeps the top of the pie more level)
4. Place the pie on a parchment-lined baking sheet and bake on the bottom rack of the oven at 400 F for 20 mins
5. Turn the temperature down to 375 F and continue baking until the juices are bubbling and the pie is deep golden brown, about 45 mins longer; the filling should bubble for at least 15 mins before removing the pie from the oven; cover the edges with aluminum foil if they brown too quickly
6. Allow the pie to cool for at least 1 hour before serving; serve warm or at room temperature
7. Finished pie keeps in the fridge for 2 days, covered, though I highly recommend serving this within 12 hours of baking