Captain Jack's Peach Pie recipe
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Ingredients
- 1 (15 ounce) package double crust ready-to-use pie crust 1 cup white sugar ⅓ cup all-purpose flour 1 tablespoon cornstarch ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom ¼ teaspoon ground allspice ¼ cup butter, melted 8 fresh peaches - peeled, pitted, and sliced 2 tablespoons rum 2 tablespoons milk
Nutrition Info
- 452.4 caloriescarbohydrate: 58.5 gcholesterol: 15.6 mgfat: 22.1 gfiber: 2.1 gprotein: 3.8 gsaturatedFat: 7.7 gservingSize: -sodium: 299.7 mgsugar: 31.2 gtransFat: : -unsaturatedFat: : -
Directions Captain Jack's Peach Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
Press one pie crust into the prepared pie dish.
Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
Toss peaches and rum together in a separate bowl, add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust, seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C), bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.