Peachpiemartini Recipes

PEACH MARTINI

Steps:

• In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass.
• Garnish with a peach slice.

PEACH CREAM PIE I

Steps:

• Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
• Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
• Bake at 300 degrees F (150 degrees C) for 1 hour.

PRIZE-WINNING PEACH PIE

Steps:

• Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
• In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
• Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
• Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

PEACH PIE MARTINI

Steps:

• Dip rim of chilled glass into peach preserves then into cinnamon and sugar.
• Pour the Stoli peach vodka, and Grenadine into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass.
• Garnish with a slice of peach, and serve. .

HOMEMADE PEACH PIE FILLING

Steps:

• In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
• Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
• Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
• Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
• Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
• If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

PEACH PIE MOONSHINE

Steps:

• In a large pan, combine juice, nectar, sugar, cinnamon sticks, peaches and vanilla beans. Simmer over medium low heat for one hour.
• Remove from heat. Remove cinnamon sticks. Let cool till room temperature.
• When cool, mix in moonshine, peach schnapps and vanilla vodka. Stir to combine.
• Pour into mason jars. Divide peaches in each mason jar.
• Let rest in cool dark place for 2 weeks before drinking.

PEACH PIE WITH CANNED PEACHES

Steps:

• Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
• Put on second crust and seal. Cut slits in top.
• Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.