August is peach season, and that means Peach Schnapps Pie! Fresh picked peaches are in all the markets, so bake them up before it’s too late.
Peach pie is one of my favorites pies (I know I say that about every pie), but sometimes I like to do something different. For this pie I went a little rogue, and shook it up! I added Peach Schnapps to the filling, used a phyllo pie crust, and added a streusel topping.
I let my creative cooking ideas flow to make one show stopping pie!
Peach Schnapps Pie
1/2 cup, plus 2 tablespoons, unbleached all-purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled, unsalted butter, diced
3/4 cup pecans, coarsely chopped
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoons Peach Schnapps
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, and cut into 1-inch wedges
Phyllo Pie Crust:
10 sheets (14×9 inch) fresh phyllo pastry, or frozen and thawed
5 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Stir flour, oats, sugar, and salt in medium bowl.
Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans.
DO AHEAD – Can be made 1 day in advance. Cover; chill.
Stir sugar and next 4 ingredients in large bowl.
Mix in Peach Schnapps, then peaches; toss.
Let stand at least 20 minutes, tossing occasionally.
Phyllo Pie Crust:
Lightly butter a 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat.
Combine sugar, cinnamon, nutmeg, and ginger in small bowl.
Set rack at lowest position in oven. Preheat oven to 400°F.
Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle one teaspoon of your cinnamon mixture over phyllo.
Repeat 4 times with phyllo sheets, butter, and cinnamon mixture.
Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
Spoon filling into crust. Scatter topping over, breaking up large clumps.
Bake pie 30 minutes. Reduce oven to 350°F and bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 minutes.
Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
More from the chef: GoodDinnerMrsMellen.com – firstname.lastname@example.org