Spiced Rum Peach Pie

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Spiced Rum Peach Pie

Food Fact: A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C and are in season from June through August.

6-8 peaches

4 tablespoons white balsamic (peach or sicilian lemon)

1/3 C Brown Sugar

2 tablespoons lemon juice

1 oz spiced rum

1/4 teaspoon cinnamon

2 tablespoons corn starch

1 pie crust

First, wash and pit your peaches. Slice the peaches into wedges. You can leave the skins on or remove them. Place the peaches in a large bowl and add the balsamic, lemon juice and spiced rum. Toss the peaches in this liquid covering all of them. Set this aside, you will want to set this aside covered for about an hour tossing the peaches every 10-20 minutes. After the peaches have set for an hour drain the juice from the peaches into a sauce pan. Add the sugar, cinnamon, and corn starch and whisk to combine. over medium low heat bring the syrup to a boil continuously stirring. Once the liquid has thickened (about 10-15 min). Add the peaches to the pie crust and pour the liquid over the top. Next add the crumble over the top.

 

Crumble:

1/2 C Flour

1/3 C brown Sugar

3 tablespoons room temp. butter or 2 tablespoons butter olive oil

Mix the flour, sugar, and butter into a loose dough. If the mixture is to dry you can add a touch of water. crumble the mixture over the top of the pie.

 

Bake the pie at 400 degrees F. for 30-35 minutes or until the crumble is browned.

 

Serve with Strawberry Peach Sorbet or your favorite ice cream.

Eat, Enjoy, Indulge.

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