This is one of my family's favorites -and one of my original recipes :) The addition of a slight amount of spirits enhances the spices and gives this pie an edge over less 'mature' fruit goodies. Why "Captain Jack's"? The rum of course!
1In a large bowl, cut the sugar, spices and cornstarch into the flour. Cut the butter into the flour mix.
2In a separate large bowl, toss/gently stir the rum and peaches to coat.
3Add the peaches to the flour mix and toss to coat again until each slice has some of the flour mixture on it.
4While you preheat the oven to 400 degrees, lay your bottom pie crust in a pie pan (I prefer glass) and then pour, heap the fruit into the bottom crust.
5Add the top crust and crimp your edges. Brush the top of the crust with milk and sprinkle with sugar. Make 4 or more inch-long slits in your top crust so that steam can escape. I normally do a slit for each 15 min mark on a clock face - so one at noon, one at 3, one at 6, etc.
6Bake at 400 degrees for 20 mins
7Lower the temp of the over to 350 degrees and bake an additional 40 mins - leave the pie in the oven after the bake time ends, until the oven is completely cool. Slice, serve and enjoy :)