Yield: 6 (4-inch) pies

Time: 35 minutes


2 cups diced fresh peaches

½ cup sugar

2 tablespoons honey whiskey

1 tablespoon cornstarch

1 teaspoon cinnamon

Crust for 1 9-inch pie

1 egg

1 teaspoon water


Preheat your oven to 400 degrees. In a mixing bowl, combine the peaches, sugar, honey whiskey, cornstarch and cinnamon then set aside.

Separate your dough into two halves, replacing one half to the refrigerator. Flour your rolling surface and dust your rolling pin before beginning. Applying even pressure on the dough, use your rolling pin to roll out the dough moving in a forward and back motion. Rotate the disk as you go.

Once your dough is about a quarter-inch thick, cut circles to fit into the bottom of your pie plates, about 5 inches in diameter. You may need to use leftover dough and repeat this process a few times to get enough crusts. Place these into your pie plates and fill each with ⅓ of a cup of peach filling.

Repeat the rolling process with the other half of dough. Cut circles to fit over the top of your pie filling — about 4½ inches in diameter. Place these on top of the filling and crimp the top and bottom crusts together. Vent the top crusts with a fork or sharp knife.

Optional: Beat 1 egg with 1 teaspoon of water together to create an egg wash and brush each top crust before baking.

Bake for 20-25 minutes or until the top crust turns a golden brown.

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