Southern Comfort Peach Pie

Recipe Ingredients

1		Pie pan
12		Fresh peaches - peeled and quartered
1/2 cup	118ml	Southern comfort
3 tablespoons	45ml	Butter
2/3 cup	131g / 4.6oz	Sugar
1/3 cup	48g / 1.7oz	Ground almonds
2 tablespoons	30ml	Flour
1		Salt
		For The Top Crust
1 cup	62g / 2.2oz	Sifted flour
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Shortening or butter
		Ice water

Recipe Instructions

Fill a deep 10-inch pie pan with 10-12 fresh peeled and quartered peaches. (If you MUST, you can substitute 2 cans [1lb-13oz] water-packed peaches, very well-drained.) Pour 1/2 c. Southern Comfort evenly over top. Let that be soaking while you cut 3 T. butter into 2/3 c. sugar, 1/3 c. ground almonds (pecans work, too), 2 T. flour, and a dash of salt. Sprinkle mixture evenly over peaches.

Prepare top crust by combining 1 c. sifted flour and 1/2 t. salt, then work in 1/2 c. shortening or butter with a pastry blender (or your fingers). Sprinkle with ice water, a little at a time (up to 2-1/2 T.), until mixture can be pressed into a ball. Chill 10 minutes before rolling out. (Yes, of COURSE you can just use a store-bought pie crust.)

Preheat oven to 450F. Cut a small hole in the center of the pastry, arrange it on top of the pie dish, and crimp the edge. (Use any extra dough to make cutouts for the top, if desired.) Brush pastry with 2 T. whipping cream.

Bake 10 minutes. REDUCE HEAT to 350F and continue baking until peaches are tender and crust is rich golden brown, about 15-20 minutes.

Source:
Pam Koch

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