Imperial Peach Pecan Pie

A pecan pie fit for royalty, juicy peaches pair with candied pecans in this spin on the Thanksgiving classic. Made with our Imperial Peach Tea cider, the subtle bourbon-like notes make this pie the crowning jewel of your menu.

This recipe is inspired by Pies and Plots version, but with a couple Portland Cider Co. twists.

Prep Time: 15 minutes | Baking Time: 35-45 minutes

IMPERIAL PEACH PECAN PIE

INGREDIENTS:

  • 9” unbaked pie crust (buy a ready-made one, or use the peachy pie crust recipe from Pies and Plots)

  • 1/2 cup maple syrup (we used a barrel-aged syrup for an added depth)

  • 2 tablespoons Imperial Peach Tea cider

  • 3 large eggs, lightly beaten

  • 2 teaspoons pure vanilla extract

  • 1/4 teaspoon kosher salt

  • 1/3 cup unsalted butter, melted

  • 1/2 cup granulated sugar

  • 1/2 cup packed light brown sugar

  • 1/3 cup light corn syrup

  • 1/3 cup dark corn syrup

  • ½ cup packed light brown sugar

  • 1-1/4 cups pecans

  • 1 large peach, sliced into ¼– ½ inch slices (or a can of peach slices in juice)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees. Mix together eggs, maple syrup, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.

  2. Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Layout the peach slices and cover with pecans. Pour the liquid mixture over the top.

  3. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)

  4. Place on a rack to cool slightly.

For the complete #PickCider for the holidays experience, we recommend pairing this sweet delight with one of our other cider-infused recipes. Handcrafted by our team with love for you to enjoy. Cheers!

RecipePortland Cider