I have really been on a peach kick lately, I think it was all started with a mixed drink called a Peach Freeze. Frozen pureed peaches was the base of the drink and it was heavenly. This particular pie is full of spices and sliced ripe peaches. In addition, for a little extra zing, I have added some peach schnapps as well. Also, pecan pieces were lightly pressed into the bottom of the pie crust before filling. One slice topped with a scoop of vanilla really makes for a great summer dessert.
Pie crust for 9 inch double crust pie
1/4 cup chopped pecans
8-10 peaches, peeled and cut into chunks
1/2 cup sugar
2 tbs flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 tbs peach schnapps
3 tbs cold unsalted butter, cut into small pieces
sugar for sprinkling
Prepare pie crust dough as directed and cover and place dough disks in the fridge to chill prior to rolling. Place a sheet of wax paper on a flat surface and lightly dust with flour. Using a rolling pin, roll dough out to a 13 inch circle. Then invert and center dough over pie pan and peel off wax paper and tuck the pastry into the pan. Do not stretch the pastry, but flatten against the pan. Then lightly press the pecan pieces into the bottom of the dough. Leave overhang and place back in fridge for 15 minutes.
Then fold the peaches, cinnamon, nutmeg, cloves, sugar and flour together in a separate bowl. Stir in the peach schnapps. Take the pie pan out of the fridge and fill the pie pan with the mixture, making sure it is all even. Then drop the small pieces of butter in places on top of the filling.
Take out the the second piece of dough and place on floured wax paper. Roll into an 11 inch circle. Moisten the top edge of the dough in the pie pan and invert 2 piece of dough over the top. Press to seal. Make a decorative top edge according to your personal preference.
Sprinkle sugar over the top of the dough. Then make steam vents in the top of the pie with a paring knife. Place in oven and let bake for 30 minutes. Then lower heat to 350 degrees and rotate pie 180 degrees and bake for an additional 30 minutes.
Remove and place on rack to completely cool.
Tips and Notes:
1. amount of filling will vary, depending on the size of your peaches. Mine were fairly small
2. Peach flavors develop more within time, so waiting a day before serving would be better
**LAST YEAR: Aztec Treasure Cookies**