Peach Schnapps Pucker Licious Peach Pie Recipes

PEACH SCHNAPPS PUCKER LICIOUS PEACH PIE

Steps:

• 1. This is the large size can of peaches used to make both the Peach Pie & peach cobbler.
• 2. This is part of the ingredients used.
• 3. Final group of most of the ingredients used. I decided not to use the cinnamon extract that is in the picture. It is too over bearing in flavor.
• 4. Measure out 4 cups of sliced peaches, but reserve liquid.
• 5. Add dry ingredients to a small bowl, flour, sugar, spices, stir and set aside till needed.
• 6. Add peach Schnapps and butter extract & lemon juice to a small cup and set aside.
• 7. Measure out liquid to equal 1 1/2 cups into a medium sauce pan, then add the sugar mixture and stir to blend together.
• 8. Place over medium high heat and cook until mixture thickens. Remove from heat. Add 5 tablespoons of butter and stir till butter melts.
• 9. Add peaches and Peach Schnapps, & stir to blend.
• 10. Line deep dish pie plate with first crust, then ladle in peach pie filling with slotted spoon. May need to remove some of the liquid to prevent filling from overflowing.
• 11. Dot top of pie with the remaining 3 tablespoons butter.
• 12. Top with the remaining crust, I chose to cut out hearts in the top crust, to allow steam to escape as pie cooked.
• 13. Make an egg wash with one egg and 1 Tablespoon of water, beat till blended and brush over top crust. Sprinkle with white sugar crystals
• 14. Place pie on shallow baking pan, lined with aluminum foil and place pie in preheated 425 degrees F. Oven and bake for 15 minutes, then REDUCE TEMPERATURE TO 350 DEGREES F. and continue to bake for an additional 45 minutes or until crust is golden brown.
• 15. REMOVE FROM OVEN AND COOL COMPLETELY BEFORE SERVING.

HONEY PEACH PIE

Steps:

• Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
• Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.