Pastry for 2 crusts (buy
-em!)
8 Ripe fresh peaches (up to 9)
Brown Sugar
Bourbon (maybe I’ll try this
-afterall)
Cinnamon
Butter (tick, tick, tick)
Line the pie tin with the pastry crust. Peel the peaches and halve them.
Place the halves in the pie tin and fill the center of each with a
tablespoon of brown sugar and a few gallons, er, drops of bourbon. Sprinkle
lightly with cinnamon and dot well with butter. Put on the top crust, seal
the edges and gash the top in 2 or 3 places. Back at 450-500 degree oven
for 20 minutes. Reduce heat to 400 for another 20 minutes, or until the
crust is nicely browned. Serve with (ohboy) heavy cream or whipped cream
(I’d use Redi-Whip Lite). Peachy keen.
Yields
1 Servings