Peach Schnapps Pie
Pastry for 2 crust 9-inch pie
2 (16 ounce) cans sliced peaches
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground mace
1/3 cup peach schnapps
1 teaspoon grated orange peel
1 tablespoon butter
Preheat oven to 400 degrees F.
Drain peaches, reserving 2/3 cup liquid.
Combine sugar and cornstarch. Stir into peach liquid in medium saucepan with butter, orange peel and mace. Cook, stirring constantly until boils and thickens. Remove from heat and stir in peach slices and schnapps. Cool; turn into crust. Cut top pastry into strips and lattice over filling and secure to the edge. Crimp edges, then sprinkle top with 1 teaspoon sugar.
Bake for 35 minutes or until bubbly and golden.
Pastry for 2 crust 9-inch pie
2 (16 ounce) cans sliced peaches
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground mace
1/3 cup peach schnapps
1 teaspoon grated orange peel
1 tablespoon butter
Preheat oven to 400 degrees F.
Drain peaches, reserving 2/3 cup liquid.
Combine sugar and cornstarch. Stir into peach liquid in medium saucepan with butter, orange peel and mace. Cook, stirring constantly until boils and thickens. Remove from heat and stir in peach slices and schnapps. Cool; turn into crust. Cut top pastry into strips and lattice over filling and secure to the edge. Crimp edges, then sprinkle top with 1 teaspoon sugar.
Bake for 35 minutes or until bubbly and golden.
