Captain Jack's Rummed Peach Pie

★★★★★ 1 Review
Chelipepper avatar
By chris elizondo
from Chicago, IL

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!

serves 8
prep time 20 Min
cook time 1 Hr

Ingredients

  • 10 lg
    ripe peaches, sliced
  • 1/3 c
    all purpose flour
  • 1 c
    white sugar
  • 1/4 c
    butter
  • 2 Tbsp
    rum
  • 1 Tbsp
    cornstarch
  • 1 1/2 tsp
    cinnamon
  • 1 1/2 tsp
    allspice
  • 1 1/2 tsp
    cardamon, ground
  • 2
    rolled out pie crusts -for top and bottom
  • milk for brushing crust top
  • sugar to sprinkle top of crust
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How To Make

  • 1
    In a large bowl, cut the sugar, spices and cornstarch into the flour. Cut the butter into the flour mix.
  • 2
    In a separate large bowl, toss/gently stir the rum and peaches to coat.
  • 3
    Add the peaches to the flour mix and toss to coat again until each slice has some of the flour mixture on it.
  • 4
    While 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.
  • 5
    Add 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.
  • 6
    Bake at 400 degrees for 20 mins
  • 7
    Lower 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 :)

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