Captain Jacks Peach Pie Recipes

CAPTAIN JACK'S RUMMED PEACH PIE

Steps:

• 1. In a large bowl, cut the sugar, spices and cornstarch into the flour. Cut the butter into the flour mix.
• 2. In a separate large bowl, toss/gently stir the rum and peaches to coat.
• 3. Add the peaches to the flour mix and toss to coat again until each slice has some of the flour mixture on it.
• 4. While you preheat the oven to 400 degrees, lay your bottom pie crust in a pie pan (I prefer glass) and then pour, heap the fruit into the bottom crust.
• 5. Add the top crust and crimp your edges. Brush the top of the crust with milk and sprinkle with sugar. Make 4 or more inch-long slits in your top crust so that steam can escape. I normally do a slit for each 15 min mark on a clock face - so one at noon, one at 3, one at 6, etc.
• 6. Bake at 400 degrees for 20 mins
• 7. Lower the temp of the over to 350 degrees and bake an additional 40 mins - leave the pie in the oven after the bake time ends, until the oven is completely cool. Slice, serve and enjoy :)

CHEF JOHN'S PEACH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
• Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
• Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
• Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
• Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
• Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

PEACH PIE WITH FROZEN PEACHES

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.