For me, there are few things that taste as strongly of summer season as Ginger Peach Iced Tea. This easy oatmeal crumb topped pie takes that summertime pairing and provides it a kick within the pie pan, because it were, with a wholesome dose of bourbon.
This boozy peach pie tastes even greater the second day after the bourbon, ginger, and peach gather had a chance to meld together. Serve it up with a scoop of vanilla ice cream or two and devour these closing August days.
- For the Crust
- One half of recipe Easy Pie Dough (or your popular butter pie crust)
- For the Filling
- 1/4 cup bourbon
- 3 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon recent grated ginger
- 2 teaspoons vanilla extract
- 7 medium peaches, sliced
- 3 tablespoons gentle brown sugar
- For the Crumb Topping
- 1/2 cup of gentle brown sugar
- 2 tablespoons of flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8 tablespoons unsalted butter, decrease into 1 tablespoon chunks
- 1 1/4 cup rolled like a flash put together dinner oats
For the crust: Set apart oven rack to the guts diagram and preheat the oven to 350°F. Roll out your pie crust to a 12-fling circle then press it correct into a 9-fling pie plate. Flute the perimeters and dispute within the freezer for 15 minutes to restful down.
For the filling: In a engaging bowl lope together bourbon, cornstarch, cinnamon, ginger, and vanilla. Add sliced peaches and toss to coat the fruit. Sprinkle brown sugar on high and blend to incorporate. Pour peaches and juices within the entertaining crust.
Add brown sugar, flour, cinnamon, ginger and nutmeg to meals processor. Pulse several cases to entirely mix. Add the butter and pulse mixture several extra cases then add in oatmeal in three phases pulsing a couple cases in between unless mixture is crumbly. High the pie with the cave in. Bake pie for 35 to 45 minutes or unless the crust cooked thru and each crust and crumb topping are golden brown. Cool pie on a wire rack.
9 fling pie dish, meals processor