| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Pastry for 2 crusts (buy em!) | ||
| 8 | Ripe fresh peaches (up to 9) | |
| Brown Sugar | ||
| Bourbon (maybe I'll try this afterall) | ||
| Cinnamon | ||
| Butter (tick, tick, tick) |
INSTRUCTIONS
Line the pie tin with the pastry crust. Peel the peaches and halve them. Place the halves in the pie tin and fill the center of each with a tablespoon of brown sugar and a few gallons, er, drops of bourbon. Sprinkle lightly with cinnamon and dot well with butter. Put on the top crust, seal the edges and gash the top in 2 or 3 places. Back at 450-500 degree oven for 20 minutes. Reduce heat to 400 for another 20 minutes, or until the crust is nicely browned. Serve with (ohboy) heavy cream or whipped cream (I'd use Redi-Whip Lite). Peachy keen. Posted to bbq-digest V5 #352 by Jeff Lipsitt Cable <Jeff.Lipsitt@ci.boston.ma.us> on Jul 2, 1997
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