Saturday, September 6, 2014

Peach Pie with a Splash of Bourbon

8 fresh, large peaches
3/4 cup brown sugar
1/3 cup sugar, plus 1 Tablespoon Sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/3 cup tapioca
1/3 cup flour
1/2 cup oats
1 (2 pack) package of Pillsbury Refrigerated Pie Crusts
3 Tablespoons Bourbon
1 Tablespoon Milk

Place a jelly roll pan in oven and preheat to 425 degrees. 

Peel and slice ripened peaches into a large bowl. Drizzle with Bourbon. In a separate bowl, whisk together brown sugar, 1/3 cup sugar, cinnamon, salt, tapioca, flour and oats.

According to package directions, prepare bottom pie crust for a 9" dish.

Sprinkle dry ingredient mixture over peaches and fold gently. (Do not over-stir and make the peaches mushy.) Toss into prepared bottom pie crust. 

Situate the top crust over the peaches. Tuck edges of top crust under the bottom crust. Crimp edges and cut slits in top. 

Lightly brush milk onto top crust and sprinkle with 1 Tablespoon sugar.

Cover pie crust edges with foil to prevent burning. ( Click here for nifty tip! )

Place pie on preheated jelly roll pan in the oven. (I set the oven rack lower than center, but not at the very bottom.)

Bake at 425 degrees for 10 minutes. Turn oven down to 375 degrees and bake 40 minutes longer. Take foil off of crust 20 minutes before removing pie from oven.

Cool completely.

Serve with whipped cream or ice cream.

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