PEACH SCHNAPPS PUCKER LICIOUS PEACH PIE

Peach Schnapps Pucker Licious Peach Pie image

This was one of the dessert items on my CHRISTMAS menu. I wanted to enhance the flavor of my peach pie just a bit, so I added the addition of Peach Schnapps. I made 2 peach desserts because my husband prefers Peach Pie, and I like Peach Cobbler, so I made both. With this recipe I was able to take pictures as I went to show the...

Provided by Rose Mary Mogan

Time 1h35m

Number Of Ingredients 13

Ingredients

4 c sliced canned peaches, cut into thirds
1 Tbsp lemon juice
1/4 c peach schnapps (your choice of brand)
2 tsp butter extract
11/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1/3 c plus 1 tbs. wondra flour (or cake flour)
1 c sugar (you may want to use more according to taste)
5+ 3 Tbsp butter
1 medium egg plus splash of water
white sparkling sugar crystals (optional) for garnish
1 1/2 c liquid from drained peaches

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.