Captain Jack's Peach Pie recipe

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Ingredients

1 (15 ounce) package double crust ready-to-use pie crust
1 cup white sugar
⅓ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ cup butter, melted
8 fresh peaches - peeled, pitted, and sliced
2 tablespoons rum
2 tablespoons milk

Nutrition Info

452.4 calories
carbohydrate: 58.5 g
cholesterol: 15.6 mg
fat: 22.1 g
fiber: 2.1 g
protein: 3.8 g
saturatedFat: 7.7 g
servingSize: -
sodium: 299.7 mg
sugar: 31.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.

  2. Press one pie crust into the prepared pie dish.

  3. Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.

  4. Toss peaches and rum together in a separate bowl, add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust, seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.

  5. Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C), bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.

Recipe Yield

1 9-inch pie

Recipe Note

Rum and butter...mmm. A smooth and softly sweet peach pie with lots of layers of distinctive flavor. An original recipe of mine which is the favorite fruit pie in our house.

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