Drunken Peach Pie Food

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.

PEACH PIE

Steps:

• Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

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.

PEACH PIE BARS

Steps:

• Preheat the oven to 350, and have ready a 9" x 5" 2" standard bread loaf pan.
• Begin by peeling the peaches and slicing them into slices about 1/4" thick. Place them in a bowl, pour the whiskey and brown sugar on top. Let soak while you make the crust.
• To make the crust, combine the butter, sugar, flour and cinnamon in a bowl. Place 1/4 cup of the dough aside, then press the rest in the bottom of the loaf pan. Pack it firmly and evenly.
• Stir the cornstarch into the drunken peach mixture, then pour it over the crust. Crumble the remaining dough on top.
• Bake for 40 minutes, until fragrant and golden brown.
• You must let these bars cool completely before cutting them!

PEACH PIE

Steps:

• In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside.
• For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.

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

Steps:

• Mix the sugar, cinnamon, and Chianti Classico in a carafe.
• Add the peaches, and chill for about half hour before serving.