CAPTAIN JACK'S RUMMED PEACH PIE
This is one of my family's favorites -and one of my original recipes :) The addition of a slight amount of spirits enhances the spices and gives this pie an edge over less 'mature' fruit goodies. Why "Captain Jack's"? The rum of course!
Provided by chris elizondo
Categories Other Snacks
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, cut the sugar, spices and cornstarch into the flour. Cut the butter into the flour mix.
- 2. In a separate large bowl, toss/gently stir the rum and peaches to coat.
- 3. Add the peaches to the flour mix and toss to coat again until each slice has some of the flour mixture on it.
- 4. While you preheat the oven to 400 degrees, lay your bottom pie crust in a pie pan (I prefer glass) and then pour, heap the fruit into the bottom crust.
- 5. Add the top crust and crimp your edges. Brush the top of the crust with milk and sprinkle with sugar. Make 4 or more inch-long slits in your top crust so that steam can escape. I normally do a slit for each 15 min mark on a clock face - so one at noon, one at 3, one at 6, etc.
- 6. Bake at 400 degrees for 20 mins
- 7. Lower the temp of the over to 350 degrees and bake an additional 40 mins - leave the pie in the oven after the bake time ends, until the oven is completely cool. Slice, serve and enjoy :)
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
CAPTAIN JACK'S PEACH PIE
Rum and butter...mmm. A smooth and softly sweet peach pie with lots of layers of distinctive flavor. An original recipe of mine which is the favorite fruit pie in our house.
Provided by chelipepper
Categories Peach Pie
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
- Press one pie crust into the prepared pie dish.
- Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
- Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 58.5 g, Cholesterol 15.6 mg, Fat 22.1 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 299.7 mg, Sugar 31.2 g
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