drunken peach pie

How To Make drunken peach pie

• Step 1
  Once the crusts are ready at room temperature, pre-heat oven to 425* F.
• Step 2
  Roll 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.
• Step 3
  Use your hands to push the crust into the corners and put pressure on the overlapping folds.
• Step 4
  Spinkle pumpkin pie spice on bottom of crust.
• Step 5
  Pour peaches in a big bowl. Add tbsp of Pumpkin Pie Spice, sugar and bourbon. Mix.
• Step 6
  Sift flour onto top of peaches. Sift powdered sugar onto top of peaches. Squeeze or pour syrup onto top and mix.
• 
  Step 7
  Pour peach mix into the crust. Try to even the filling out over the whole pan.
• 
  Step 8
  Leave 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.
• 
  Step 9
  Lay 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).
• 
  Step 10
  Put 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.
• 
  Step 11
  Once timer has completed, turn oven off and leave in oven until cool enough to eat.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!