Drunken Peach Pie Recipes

DRUNKEN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
• Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
• Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
• Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
• Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
• Slice the pie into wedges and top with the whipped cream.
• Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.

DRUNKEN PEACH PIE

Steps:

• 1. Once the crusts are ready at room temperature, pre-heat oven to 425* F.
• 2. Roll one of the crusts out. Holding the edges of the crust, turn the crust, letting it stretch itself by its own weight. If it starts to tear, you have let it hang in one place too long. Keep it moving around, until you have a circle big enough to fit aginst all inner edges of pan.
• 3. Use your hands to push the crust into the corners and put pressure on the overlapping folds.
• 4. Spinkle pumpkin pie spice on bottom of crust.
• 5. Pour peaches in a big bowl. Add tbsp of Pumpkin Pie Spice, sugar and bourbon. Mix.
• 6. Sift flour onto top of peaches. Sift powdered sugar onto top of peaches. Squeeze or pour syrup onto top and mix.
• 7. Pour peach mix into the crust. Try to even the filling out over the whole pan.
• 8. Leave second crust rolled. Cut this crust into sections, as you would cinnamon roll dough. Make sure that you have at least 8 sections for lattice-style top crust.
• 9. Lay 4 of the strips of crust across the pan. Then lay the last 4 strips across the other direction. Brush the crust strips with milk. Sprinkle Pumpkin Piie Spice over the top. Follow with Raw Sugar (for the large crystal size).
• 10. Put pie in oven. Bake at 425*F for 45 minutes (my peaches were frozen, you may need to reduce time). Once crust edges brown, put foil over edges. Continue baking at 350*F for another 30 minutes. Until the center is bubbling.
• 11. Once timer has completed, turn oven off and leave in oven until cool enough to eat.

DRUNKEN PEACH COBBLER

Steps:

• Preheat oven to 400 degrees.
• Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust.
• Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl.
• Add peaches, tossing to coat.
• Whisk peach schnapps, 2 eggs and vanilla in a bowl.
• Add to peach mixture, mix gently.
• Spoon the peach mixture into the prepared baking dish.
• Dot with butter.
• Moisten edges of the pie pastry with water.
• Top with remaining pastry. Seal edges and flute.
• Mix 1 egg and whipping cream in a bowl.
• Brush pastry with egg mixture.
• Sprinkle with raw sugar.
• Bake for 55 minutes.

DRUNKEN PEACHES (CANNING)

Steps:

• Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
• Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
• Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
• Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
• Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.

DRUNKEN JACK PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat eggs slightly with a fork.
• Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
• Stir in pecans and pour into pie crust.
• Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
• After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
• Serve and enjoy.
• Don't give it to the kids!