Tuesday, June 28, 2011
Peach Schnapps Peach Pie
2 fluid ounces peach schnapps, or more to taste (I used 3oz)
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
Pie crust (recipe below)
1.Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
2.Preheat oven to 425 degrees F (220 degrees C).
3.Stretch bottom pie crust into a 9 1/2-inch pie pan; cut some of the remainder of the crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
4.Bake the pie in the preheated oven for about 15 minutes, then remove and put a sheet of aluminum foil ligfhtly over the top of the pie (then the crust won't burn). Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.
Never Fail Pie Crust (from My Mom's Best Recipe Book)
1 heaping t baking powder
1 t salt
5 1/2 C flour
Mix 1 lb (2C) lard (Crisco) into flour mixture until crumbly
Put 1 egg in 1 C measuring cup; beat with fork. Add 1 t vinegar and fill cup with cold water. Mix well and mix with flour mixture. Dough can be frozen.
Makes 3 pie crusts
Can use combo of lard and Crisco (1 C of each.)