Drunken Peach Pie Recipes

Steps:

• 1. Once the crusts are ready at room temperature, pre-heat oven to 425* F.
• 2. Roll one of the crusts out. Holding the edges of the crust, turn the crust, letting it stretch itself by its own weight. If it starts to tear, you have let it hang in one place too long. Keep it moving around, until you have a circle big enough to fit aginst all inner edges of pan.
• 3. Use your hands to push the crust into the corners and put pressure on the overlapping folds.
• 4. Spinkle pumpkin pie spice on bottom of crust.
• 5. Pour peaches in a big bowl. Add tbsp of Pumpkin Pie Spice, sugar and bourbon. Mix.
• 6. Sift flour onto top of peaches. Sift powdered sugar onto top of peaches. Squeeze or pour syrup onto top and mix.
• 7. Pour peach mix into the crust. Try to even the filling out over the whole pan.
• 8. Leave second crust rolled. Cut this crust into sections, as you would cinnamon roll dough. Make sure that you have at least 8 sections for lattice-style top crust.
• 9. Lay 4 of the strips of crust across the pan. Then lay the last 4 strips across the other direction. Brush the crust strips with milk. Sprinkle Pumpkin Piie Spice over the top. Follow with Raw Sugar (for the large crystal size).
• 10. Put pie in oven. Bake at 425*F for 45 minutes (my peaches were frozen, you may need to reduce time). Once crust edges brown, put foil over edges. Continue baking at 350*F for another 30 minutes. Until the center is bubbling.
• 11. Once timer has completed, turn oven off and leave in oven until cool enough to eat.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.