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Author Notes: Confession number 1: I used a store-bought pie crust. I KNOW (she says with a wail), but I haven't made a pie since home economics class back at some point during the Reagan administration. I am more of a cookie or cake kinda gal. But since this week was pie or tart, well, I figured I'd rather have a tasty pie with tasty filling than tasty filling surrounded by a crumbled, half-scorched disaster of a crust. So sue me.
Confession number 2: I love bourbon. I really love bourbon. Very few of life's experiences couldn't be enhanced with a wee dram of the golden stuff. In this case, I've just made the participation a bit more....direct. For this recipe I would recommend using a decent quality bourbon - Maker's Mark or Knob Creek. I kept the sugar to a minimum, adding agave because I prefer not to wonder if I have developed type II diabetes after eating dessert. And rounded it out with some pepper, thyme and lemon to balance out the sweetness. —Niknud
- 1 cup water
- 2/3 cup bourbon
- 1/4 cup agave
- 1/8 cup plus 2 tablespoons suguar, divided
- 10 pink peppercorns (whole)
- 2 sprigs fresh thyme
- 4 strips of lemon peel (no pith - I use a veggie peeler)
- 3 peaches, halved, seed removed and thinly sliced
- 2 tablespoons flour
- 1 teaspoon lemon zest
- 1/4 teaspoon (scant) cracked black pepper
- 1 store bought pie crust (you couldn't make me feel more ashamed than I already feel)
- Perform a quality check on the bourbon.
- In a small sauce pan, combine water, 1/8 cup sugar, agave, bourbon, thyme, lemon peel and peppercorns. Bring to a boil, stirring to dissolve sugar. Continue to boil until the sauce is reduced and slightly thickened. Strain the liquid and discard the solids. You can do this part ahead. I made the sauce last night and just put it in the fridge until this morning.
- Quality check the bourbon again.
- Preheat your oven to 425 (standard Niknud caveat about me living at high altitude). Roll out your pie crust until it will overhang the edges of a buttered 9 inch springform pan bottom by about 2 inches.
- Slice your peaches and put them in the thin syrup you made earlier.
- In a small bowl, combine flour, remaining 2 tablespoons sugar, lemon zest and cracked black pepper. Stir to combine and spread evenly on the piecrust to the edges of the springform pan bottom underneath.
- Arrange peaches on the pan bottom adding a few layers if you like. Fold up the edges of the pie crust and drizzle a little bit more of the syrup over top
- Repeat Step 1.
- Put the tart on a baking sheet and cook for around 25-30 minutes or until the pie crust is golden brown and the liquid is bubbly in the center. Remove and brush the crust with a little of the leftover syrup. Cool and enjoy.
- Left over syrup can be boiled down even more and served over vanilla ice cream. I'm just saying......
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
No Laffy Matter
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