Ingredients Jump to Instructions ↓

  1. 1 Pie pan

  2. 12 Fresh peaches - peeled and quartered

  3. 1/2 cup 118ml Southern comfort

  4. 3 tablespoons 45ml Butter

  5. 2/3 cup 131g / 4.6oz Sugar

  6. 1/3 cup 48g / 1.7oz Ground almonds

  7. 2 tablespoons 30ml Flour

  8. 1 Salt For The Top Crust

  9. 1 cup 62g / 2 1/5oz Sifted flour

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1/2 cup 99g / 3 1/2oz Shortening or butter Ice water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fill a deep 10-inch pie pan with 10-12 fresh peeled and quartered peaches. (If you MUST, you can substitute 2 cans [1lb-13oz] water-packed peaches, very well-drained.) Pour 1/2 c. Southern Comfort evenly over top. Let that be soaking while you cut 3 T. butter into 2/3 c. sugar, 1/3 c. ground almonds (pecans work, too), 2 T. flour, and a dash of salt. Sprinkle mixture evenly over peaches. Prepare top crust by combining 1 c. sifted flour and 1/2 t. salt, then work in 1/2 c. shortening or butter with a pastry blender (or your fingers). Sprinkle with ice water, a little at a time (up to 2-1/2 T.), until mixture can be pressed into a ball. Chill 10 minutes before rolling out. (Yes, of COURSE you can just use a store-bought pie crust.) Preheat oven to 450F. Cut a small hole in the center of the pastry, arrange it on top of the pie dish, and crimp the edge. (Use any extra dough to make cutouts for the top, if desired.) Brush pastry with 2 T. whipping cream. Bake 10 minutes. REDUCE HEAT to 350F and continue baking until peaches are tender and crust is rich golden brown, about 15-20 minutes.


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