Southern Comfort Peach Pie

Yesterday, I went on a pie making binge. I was inspired by Canadian Living‘s tweets the day before, about the first-ever pie making attempt by their web food editor (who is adorable, btw). Yesterday morning, I woke up from a dream in which I had conceptualized a new pie recipe, and was craving a pie-type snack food from back home. I decided to take them all as a sign that I should bake pies, and so I did.

Two of my friends came over to work on our deck for the afternoon, while I stayed inside and baked for them. 3 different pies, and Jamaican beef patties for supper – it was a productive day! As we were all eating supper at the end of the day, I realized that I had turned into a green haired “Barefoot Contessa”. “Oh, my friend so and so came over to work on my garden, so I prepared a lovely meal for him in the meantime…”. Had to snicker.

Anyway, all of those recipes will be posted over the next week or so.

This recipe is a slight variation of one in my first cookbook, The Spirited Baker. I love the combination of peaches and Southern Comfort liqueur. The peaches are so tasty this time of year, and this easy to make recipe turns out a really pretty pie. If you leave the skins on (I do!), the sauce turns a pretty pink color, surrounding the chunks of peaches.

And it’s delicious. Oh yes.

If you’ve never made a pie before, and find the idea daunting at all – feel free to “cheat” a little and buy store bought pre-rolled pie dough in the refrigerator section. Homemade pie filling blows anything canned completely out of the water, and it’s easier than people think. Just try it, you won’t regret it!

Southern Comfort Peach Pie recipe

5 Large ripe peaches
1/2 cup Southern Comfort
2 tsp Fresh lemon juice
3/4 cup Sugar
1/4 cup Cornstarch

2 Pie crusts

Peel peaches (optional), remove the pit and chop into chunks.

In a medium saucepan, combine 1/4 cup of the Southern Comfort, lemon juice, and sugar. Heat over low heat until mixture begins to simmer. Add about half of the chopped peaches, tossing to coat well with the liquid. Continue to cook for 5-10 minutes, or until peaches soften and start to break down a bit.

Mix remaining 1/4 cup of Southern Comfort with the corn starch, stirring until smooth with no lumps. Add to pot, stir until well incorporated. Add remaining peaches, continue to cook for 2 minutes. Remove from heat and allow to cool to room temperature.

Line a 9 inch pie plate with a pie crust (store bought, or see recipe here). Fill with peach mixture.

Roll out a second second crust, cutting into 1/2 – 1″ lengths. Arrange across the top of the pie, lattice-style.

Cut 2″ wide strips of foil, use to cover the edges of the pie crust to prevent burning.

Bake for 25 minutes at 375°F (190°F). Remove foil, return pie to oven, and back for another 20-30 minutes, or until upper pie crust is golden brown. Allow to cool on a wire rack before serving.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

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