Desserts
Alison Roman’s pie recipe delivers the kind of deep, complex flavor that turns ordinary desserts into showstoppers—especially with that signature bourbon-infused lattice crust. 🍂 The secret lies in balancing rich, spiced filling with a crisp, aromatic crust that holds up to every forkful, making it perfect for gatherings or quiet indulgence.
This isn’t just pie; it’s a textural masterpiece where flaky layers meet velvety filling in perfect harmony.
The magic starts with the crust, where bourbon infuses the dough for a subtle warmth that elevates every bite. Roman’s technique ensures a lattice pattern that’s both decorative and functional, creating pockets of buttery, golden-brown crispness.
The filling—whether classic apple, peach, or berry—gets its depth from slow-baked spices and a touch of cornstarch for that signature tender crunch.
What you’ll end up with is a pie that looks restaurant-worthy but tastes even better at home: a crust with shatteringly crisp edges, a filling that’s just shy of being too soft, and a bourbon aroma that lingers like a warm hug.
The lattice design isn’t just for show—it creates air pockets that keep the pie moist for days, making leftovers just as delicious as the first slice.
This recipe is designed for foolproof success, whether you’re a seasoned baker or testing your first lattice.
The instructions break down every step—from rolling the dough to baking the filling—so you can focus on the rewarding parts: the sizzle of the crust in the oven and the first bite that tells you, Yes, this was worth it. Let’s get baking.
Ingredients for alison roman pie
Six ingredients for the crust, eight for the filling—just enough to create a bourbon-kissed masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | 1 ½ cups | Cut into 1/2-inch cubes |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for lattice |
| Ice Water 💧 | ¼ cup | Plus extra as needed |
| Bourbon 🍷 | ¼ cup | High-quality, 80-proof |
| Fine Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Large Egg Yolks 🥚 | 1 whole | For egg wash |
| Cornstarch 🌾 | ¼ cup | For filling texture |
| Ground Cinnamon 🌿 | 1 tbsp | Plus extra for lattice |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the filling |
| Peaches (or Apples) 🍑 | 6 cups | Peeled, sliced, or frozen |
| Brown Sugar 🍚 | ¾ cup | Packed for depth |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
The crust starts with cold butter—never warm—cut into even cubes for flakiness. King Arthur or Gold Medal flour gives the best texture, but any all-purpose will work. The bourbon is non-negotiable: Buffalo Trace or Maker's Mark add layers of caramel and oak that cheap vodka can't match. If you're nervous about handling the lattice, practice cutting strips on parchment first. The dough should be just shy of sticky—add ice water 1 tbsp at a time if needed. And for the love of pie, don't skip sifting the flour—those lumps will ruin your crisp edges.
No bourbon? Apple cider or brandy works in a pinch, but the flavor won't be the same. Frozen peaches? Thaw and drain them first—excess moisture makes soggy pie. The cornstarch is your secret weapon for that perfect tender-crisp filling. If you're using apples, Granny Smiths hold up best to baking. For the lattice, brush the strips with egg wash and sprinkle with sugar before baking—this creates those magical caramelized pockets. And if you're feeling fancy, add a pinch of cardamom to the filling for an unexpected depth.
The crust keeps wrapped in plastic for 3 days> in the fridge, or 2 months> frozen between parchment. The filling can be prepped ahead and stored for 1 day> before baking. Once baked, pies reheat beautifully—wrap in foil and warm at 350°F for 10 minutes>. For leftovers, slice and freeze portions on a tray before transferring to a bag. They'll keep for 3 months> and taste like you just took them out of the oven.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this butter crust—just flour, cold butter, sugar, and ice water. No rolling required, no stressing over dough. The flaky layers melt in your mouth, and honestly? It’s foolproof even when I’m distracted.
- Bourbon Magic: That splash of bourbon in the crust isn’t just for show—it deepens the flavor with every bite. Warm, caramel-like notes linger, and it’s not too sweet or boozy. My husband thinks I’m sneaky for adding it, but he always asks for seconds.
- Weeknight Hero: This pie is my go-to when I’m tired but still want something impressive. The crust comes together in minutes, and the filling (if you add one) can be prepped ahead. Perfect for when you’ve got a crowd but zero energy.
- Budget-Friendly Luxury: Five ingredients, one of which is already in your pantry. The crust is rich, the bourbon adds depth without costing a fortune, and leftovers? They’re even better the next day. (Yes, even on a Tuesday night.)
Step-by-step instructions for alison Roman's bourbon pie
Here's how to create that signature lattice crust with a boozy, spiced filling that's pure comfort in every bite.
👨🍳 Step 1: Make the Bourbon-Infused Dough
In a large bowl, whisk together the 3.5 cups all-purpose flour, 0.5 tsp fine sea salt, and 1 tbsp ground cinnamon. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.
Add 0.5 cup granulated sugar, 0.25 cup bourbon, and 1 tbsp fresh lemon juice, then mix gently with a fork. The bourbon will start to dissolve the butter immediately, creating a slightly sticky dough. Sprinkle in 0.25 cup ice water 1 tablespoon at a time, mixing just until the dough comes together. It should hold when pressed but not be sticky to the touch.
🍳 Step 2: Shape and Chill the Dough
Turn the dough onto a lightly floured surface and divide it into two equal discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling firms up the butter, preventing it from melting during rolling and ensuring those perfect flaky layers. I like to flatten the discs slightly before wrapping to make rolling easier later.
Here's the thing—don't skip this step. I've made this pie without proper chilling, and the results were dense and tough. The cold dough also prevents the lattice from collapsing when you cut the slits later.
🥘 Step 3: Prepare the Filling
In a large bowl, combine the 6 cups peaches (or apples), 0.75 cup brown sugar, 0.25 cup cornstarch, 0.5 tsp ground nutmeg, 1 tsp vanilla extract, and 1 tbsp ground cinnamon. Toss gently but thoroughly to coat the fruit evenly. The cornstarch will help thicken the filling as it bakes, preventing a runny center.
Let the mixture sit for 15 minutes while you roll out the dough. This resting time allows the fruit to release its juices slightly, which helps create a more cohesive filling. If using frozen fruit, don't thaw it first—just toss it with the dry ingredients as directed.
🔥 Step 4: Assemble the Pie
Preheat your oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Transfer to the dish and trim the edges to ½-inch. Roll out the second disc and cut into ½-inch strips for the lattice.
Arrange the fruit mixture evenly in the crust, mounding it slightly in the center. Brush the edges of the bottom crust with the 1 whole egg yolk mixed with 1 tablespoon water for a golden seal. Weave the lattice strips over the filling, leaving the center open—this creates steam vents while maintaining that beautiful pattern.
⏰ Step 5: Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The lattice should be crisp but not burnt. If the edges brown too quickly, cover them with aluminum foil after 20 minutes to prevent over-browning while the center cooks.
Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a soupy center. The bourbon aroma will be intoxicating as it cools, and the nutmeg will give each bite that warm, spiced depth that makes this pie unforgettable.
Pro Tips For Making Alison Roman Pie
- CHILL THE BUTTER FIRST: Alison Roman’s pie crust relies on cold butter for flaky layers, but don’t just grab it from the fridge—pop it in the freezer for 15 minutes first. I learned this the hard way when my crust turned out more like a dense cookie than a delicate lattice. The butter should still hold its shape when pressed, but not be rock-hard (yes, even if you’re impatient like me).
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it down, and that’s the last thing you want in a pie crust. Use a kitchen scale for precise measurements—Roman’s recipe is picky about texture. If you’re stuck scooping, spoon the flour into a measuring cup, then level it off with a knife. Trust me, the difference in flakiness is night and day.
- DON’T OVERWORK THE DOUGH: The moment you start pressing and stretching the dough, gluten forms, and suddenly you’ve got a tough, chewy mess instead of a tender crust. Work quickly, keep everything cold, and resist the urge to "fix" it if it looks uneven. The crust will hold together—just don’t manhandle it.
- USE ICE WATER SPARINGLY: The recipe calls for ice water, but don’t drown the dough. Start with 4 tablespoons, then add more only if the mixture feels dry when you press it. Too much water = gummy crust; too little = crumbly. I skip this step when I’m lazy, but the dough is noticeably better when it’s just damp enough to hold together without sticking.
Best sauces and condiments for alison roman pie
Bourbon Caramel Drizzle
Finish your pie with a bourbon caramel drizzle that ties all the flavors together. Heat ½ cup heavy cream with ½ cup brown sugar and 2 tbsp bourbon> in a saucepan until sugar dissolves.
Simmer for 5 minutes> until thickened, then drizzle over warm slices. The caramel’s richness complements the lattice’s crispness perfectly. 🍯
Vanilla Bean Ice Cream
A scoop of homemade vanilla bean ice cream (or high-quality store-bought like Ben & Jerry's) elevates this pie to dessert perfection. The cold creaminess contrasts the warm spiced filling beautifully. For extra flair, swirl a spoonful into the pie before baking—it’ll melt slightly, creating pockets of creamy surprise. 🍦
Spiced Whipped Cream
Whip 1 cup heavy cream> with 1 tbsp powdered sugar, ½ tsp cinnamon, and ¼ tsp nutmeg> until soft peaks form. Pipe dollops alongside pie slices for a light, airy contrast. The spices mirror the filling’s warmth, while the cream adds a luxurious finish. 🥛
Maple-Bourbon Glaze
Simmer ¼ cup maple syrup> with 1 tbsp bourbon> and 1 tsp lemon juice> until slightly thickened. Brush over the warm pie or drizzle over slices for a glossy, tangy-sweet coating. This glaze adds depth without overpowering the pie’s natural flavors. 🍁
Toasted Pecans
Toast ½ cup pecans> in a dry skillet over medium heat> for 3-4 minutes> until golden. Sprinkle over pie slices for crunch and nutty contrast. The toasted flavor pairs beautifully with the bourbon and cinnamon. 🌰
Cream Cheese Frosting
For a tangy twist, whip 8 oz cream cheese> with ¼ cup softened butter, 2 cups powdered sugar, and 1 tsp vanilla> until smooth. Spread a thin layer over cooled pie slices. The cream cheese cuts through the richness of the filling and crust. 🧀
Nutrition facts
Frequently asked questions
Can I make this pie without bourbon?
The bourbon is what gives this pie its signature depth and warmth, but you can substitute apple cider or brandy in a 1:1 ratio. Just know the flavor profile will be slightly different—less caramelized and more fruity. If you skip it entirely, the crust will still be delicious but lose that signature aromatic complexity.
What's the best way to handle the lattice crust?
Practice makes perfect! Cut the dough strips on parchment paper first to avoid sticking. Brush them with egg wash and sprinkle with sugar before baking for extra crispness. If the lattice collapses, don't panic—just weave it back into place. For extra stability, chill the assembled pie for 20 minutes before baking. The key is patience: work quickly but carefully.
How do I know when the pie is fully baked?
The crust should be deep golden brown, and the filling should be bubbling vigorously at the edges. Insert a knife near the center—if it comes out clean (or with just a few moist crumbs), it's done. Overbaking can make the crust tough, so err on the side of slightly underdone and let it rest. The filling will continue thickening as it cools.
Can I use frozen fruit for the filling?
Just don't thaw it first—toss frozen fruit directly with the dry ingredients. The cold fruit helps prevent a soggy bottom crust. If using frozen peaches, drain any excess liquid after mixing to maintain the right texture. For apples, frozen work just as well as fresh, especially tart varieties like Granny Smith.
Why did my crust turn out dense instead of flaky?
Most likely, your butter wasn't cold enough or the dough wasn't chilled properly. Always use cold butter cut into cubes, and refrigerate the dough for at least 1 hour before rolling. Overworking the dough also prevents flakiness—handle it as little as possible. If it happens, try again with these adjustments for perfect layers next time.