Fresh peaches are tossed with sugar and rum for a sweet summer dessert. Serve with a scoop of vanilla ice cream!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
452 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
Step 2
Press one pie crust into the prepared pie dish.
Step 3
Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
Step 4
Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
Step 5
Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.
Ingredients
1 cup white sugar
2 tablespoons milk
1 tablespoon cornstarch
2 tablespoons rum
1 (15 ounce) package double crust ready-to-use pie crust
