Peach Schnapps Pucker Licious Peach Pie

Rose Mary Mogan


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 results. Dan really loved it. I made hearts in the center of the crust to let the steam escape. This time I used canned Peaches, but I prefer fresh or frozen. I already had these, & had enough for both the cobbler & the pie. Made each of us happy.

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★★★★★ 1 vote
6 to 8 depending on portion size
30 Min
1 Hr 5 Min


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
1/2 tsp
1/4 tsp
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
1 medium
egg plus splash of water
white sparkling sugar crystals (optional) for garnish
1 1/2 c
liquid from drained peaches


Step 1 Direction Photo

1This is the large size can of peaches used to make both the Peach Pie & peach cobbler.

Step 2 Direction Photo

2This is part of the ingredients used.

Step 3 Direction Photo

3Final 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.

Step 4 Direction Photo

4Measure out 4 cups of sliced peaches, but reserve liquid.

Step 5 Direction Photo

5Add dry ingredients to a small bowl, flour, sugar, spices, stir and set aside till needed.

Step 6 Direction Photo

6Add peach Schnapps and butter extract & lemon juice to a small cup and set aside.

Step 7 Direction Photo

7Measure out liquid to equal 1 1/2 cups into a medium sauce pan, then add the sugar mixture and stir to blend together.

Step 8 Direction Photo

8Place over medium high heat and cook until mixture thickens. Remove from heat. Add 5 tablespoons of butter and stir till butter melts.

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9Add peaches and Peach Schnapps, & stir to blend.

Step 10 Direction Photo

10Line 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.

Step 11 Direction Photo

11Dot top of pie with the remaining 3 tablespoons butter.

Step 12 Direction Photo

12Top with the remaining crust, I chose to cut out hearts in the top crust, to allow steam to escape as pie cooked.

Step 13 Direction Photo

13Make an egg wash with one egg and 1 Tablespoon of water, beat till blended and brush over top crust. Sprinkle with white sugar crystals

Step 14 Direction Photo

14Place 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.

Step 15 Direction Photo


About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern