*  Exported from  MasterCook  *

                             Tipsy Peach Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crisco Double Crust/9 inch
                        Filling:
     1/4  Cup           Golden Crisco Shortening
   2      Cans          sliced peaches in heavy syrup
                        drained/28 oz each
   1 1/4  Cups          whipping cream
   1 1/2  Tsp           cinnamon
     1/4  Tsp           nutmeg
     3/4  Cup           firmly-packed brown sugar
     1/2  Cup           peach schnapps
     1/4  Cup           bourbon
     1/4  Cup           cornstarch

   1. For crust, prepare Crisco Double Crust.
 Roll and press bottom crust into 9-inch pie plate. Do not bake.

 Heat oven to 375F (190C). 

2. For filling, melt Golden Crisco Shortening in large saucepan. 
Add peaches, whipping cream, cinnamon and nutmeg. 
Cook and stir on medium-high heat until mixture comes to a boil. 
Add brown sugar. Reduce heat. Simmer 15 inutes. 
Add schnapps. Combine bourbon and cornstarch. 
Stir into peach mixture. Cook and stir until mixture comes to a boil and thickens.
 Lift peaches from sauce with slotted spoon, gently shaking off excess.
 Place in unbaked pie crust. Discard excess sauce. Moisten pastry edge with water. 

 3. Roll top crust same as bottom. Lift onto filled pie.
 Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. 
Cut slits in top crust to allow steam to escape. 

 4. Bake at 375F (190C) for 35 to 40 minutes or until filling in centre is bubbly 
and crust is golden brown. Serve barely warm or at room temperature. 
Refrigerate leftover pie.

                   - - - - - - - - - - - - - - - - - -