Preparation:
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 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 in 450-500F oven for 20 minutes. Reduce heat to 400F for another 20 minutes, or until the crust is nicely browned. Serve with heavy cream or whipped cream. |
