Creamy Peach Pie
Source of Recipe
List of Ingredients
Pastry for a double crust pie
6 C frozen sliced peaches
3 T amaretto liqueur
¾ c sugar, plus additional to sprinkle on top crust
3 T cornstarch
1/2 tsp salt
1 T pumpkin pie spice or apple pie spice
4 T whipping cream, divided (or evaporated milk)
1 t lemon juice
¼ tsp almond extract
1 tsp vanilla extract
Night before: place the frozen peaches in a bowl with the amaretto liqueur. Stash in the fridge, allowing to thaw.
When peaches are thawed and you're ready to make the pie... preheat oven to 400, line a 9” pie plate with the bottom pastry crust, set aside.
In a bowl, combine the ¾ C sugar, cornstarch, salt and spice, set aside. Into the bowl with the peaches, stir in 3 T of the cream, lemon juice and the extracts. Stir the cornstarch-sugar mixture into the peaches and toss until well mixed. Pour the peaches into the prepared pie crust.
Place the top crust over the peaches and pinch/flute the edges to seal. Cut slits in the top crust to vent. Brush the remaining tablespoon of cream on the top crust and sprinkle with additional sugar and spice, if desired.
Cover edges loosely with a foil “collar,” and bake at 400 for 40 minutes. Remove foil and bake for 15 minutes more, until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.