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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Favorite double crust pie crust
Filling:
6 cups peeled and sliced ripe peaches (approximately 3 lbs)
3/4 cup sugar
2 1/2 tbsp cornstarch
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2 tbsp butter
2 tbsp unsalted butter
1/2 cup or more peach juice from drained peaches
1/4 cup amaretto
Glaze
2 tbsp milk, cream, half and half, or fat-free half and half
1 tbsp sugar
Place sliced peaches in a large colander that sits in a pan or bowl that will catch the juice. Sprinkle with 2 tbsp of the sugar and let stand until at least 1/2 cup juice is released. This could take an hour or so.
Adjust oven rack to lowest position and place a pizza stone on the rack. Preheat oven to 400 and let the stone heat for at least 30 minutes.
Roll out chilled pie dough to fit the bottom of an 8- or 9-inch pie pan.
Press peaches slightly to get as much juice as possible, scraping the bottom of the colander for additional juice. Transfer juice to small saute pan with the butter and bring to a boil. Add 1/4 cup sugar and boil for a few minutes to slightly reduce the liquid. Remove from heat and add the remainder of the sugar with the liqueur and stir to combine.
Dump the peaches into a bowl. Combine the cornstarch and spices and lightly toss with the peaches, and then with the boiled mixture until all is combined. Spoon into pie crust. Roll out top crust and cover the pie.
Set an 18-inch square of heavy-duty foil on the pizza stone or tiles. Set pie on foil and bake for 20 minutes. Remove pie from oven, brush with a glaze of milk and sugar that have been mixed together in a small bowl.
Bake until golden brown, about 20 minutes longer. Bring foil around pie to loosely cover and to keep pie from getting too brown. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack for 2-3 hours before serving.
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AMARETTO PEACH PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Favorite double crust pie crust
Filling:
6 cups peeled and sliced ripe peaches (approximately 3 lbs)
3/4 cup sugar
2 1/2 tbsp cornstarch
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2 tbsp butter
2 tbsp unsalted butter
1/2 cup or more peach juice from drained peaches
1/4 cup amaretto
Glaze
2 tbsp milk, cream, half and half, or fat-free half and half
1 tbsp sugar
Place sliced peaches in a large colander that sits in a pan or bowl that will catch the juice. Sprinkle with 2 tbsp of the sugar and let stand until at least 1/2 cup juice is released. This could take an hour or so.
Adjust oven rack to lowest position and place a pizza stone on the rack. Preheat oven to 400 and let the stone heat for at least 30 minutes.
Roll out chilled pie dough to fit the bottom of an 8- or 9-inch pie pan.
Press peaches slightly to get as much juice as possible, scraping the bottom of the colander for additional juice. Transfer juice to small saute pan with the butter and bring to a boil. Add 1/4 cup sugar and boil for a few minutes to slightly reduce the liquid. Remove from heat and add the remainder of the sugar with the liqueur and stir to combine.
Dump the peaches into a bowl. Combine the cornstarch and spices and lightly toss with the peaches, and then with the boiled mixture until all is combined. Spoon into pie crust. Roll out top crust and cover the pie.
Set an 18-inch square of heavy-duty foil on the pizza stone or tiles. Set pie on foil and bake for 20 minutes. Remove pie from oven, brush with a glaze of milk and sugar that have been mixed together in a small bowl.
Bake until golden brown, about 20 minutes longer. Bring foil around pie to loosely cover and to keep pie from getting too brown. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack for 2-3 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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