Despite everyone's delish sounding peach pie recipes, I couldn't find one that struck my fancy. I did find lots of inspiration from posters, however, to concoct my own recipe for peach pie. I forgot the red-hots, darnit!
I also, built my pie in an unorthdox "pie pan"! I put the pre-made crust in a 9x9 glass pan. Gave it a little calisthentics prior, to encourage it to fit the bottom and reach to top edge of the sides.
When I am concocting, I don't do much measuring. So these are really rough guesstiments. Hope the recipe works out for you!
1Once the crusts are ready at room temperature, pre-heat oven to 425* F.
2Roll 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.
3Use your hands to push the crust into the corners and put pressure on the overlapping folds.
4Spinkle pumpkin pie spice on bottom of crust.
5Pour peaches in a big bowl. Add tbsp of Pumpkin Pie Spice, sugar and bourbon. Mix.
6Sift flour onto top of peaches. Sift powdered sugar onto top of peaches. Squeeze or pour syrup onto top and mix.
7Pour peach mix into the crust. Try to even the filling out over the whole pan.
8Leave 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.
9Lay 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).
10Put 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.
11Once timer has completed, turn oven off and leave in oven until cool enough to eat.