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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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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. Ingredients:
1 (15 ounce) package double crust ready-to-use pie crust |
1 cup white sugar |
1/3 cup all-purpose flour |
1 tablespoon cornstarch |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground allspice |
1/4 cup butter, melted |
8 fresh peaches - peeled, pitted, and sliced |
2 tablespoons rum |
2 tablespoons milk |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
2. Press one pie crust into the prepared pie dish.
3. Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
4. 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.
5. 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.
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