Peach Apricot Raisin Liqueur Pie
From notyourmomma 18 years ago
- 60 minutes to make
- Serves 8
Pie best made with fresh peaches, fragrant and ripe. All the add-ins just enhance the peachiness in a yummy way.
Ingredients
- 6 ounce package of dried apricots, halved shopping list
- 1/2 cup of Grand Marnier shopping list
- 1 cup of raisins shopping list
- 10 large ripe peaches shopping list
- finely grated peel of one orange shopping list
- 1/2 cup of granulated sugar shopping list
- 1/4 cup plus one tablespoon of cornstarch shopping list
- generous pinches of cinnamon and ground ginger shopping list
- 5 scrapes of a fresh nutmeg on a rasp shopping list
- 1 package of two crust refrigerated pie crust shopping list
How to make it
- Preheat oven to 425 degrees.
- Peel peaches and cut in half. (blanch peaches for 30 seconds in boiling water and plunge in ice water to slip the skins off easier)
- Cut each half into four slices.
- Combine with dried apricots and liqueur in a bowl.
- Let stand one hour.
- Mix the sugar with the cornstarch and the spices.
- Stir into the peaches.
- Line a 9 inch pie plate with one crust. Trim the edges.
- Using slotted spoon, place 1/2 fruit in pie crust.
- Sprinkle with the raisins.
- top with remaining fruit.
- Stir the juice in bowl and pour over the top of the fruit. (you are just remixing the cornstarch evenly in the liquid prior to baking)
- Cover with top crust
- Seal edges and flute
- Slash the top several times
- Place on bottom rack of the oven on a cookie sheet in case of spillover
- Bake for 10 minutes to make the top golden.
- REDUCE the heat to 350 and continue baking for 50 minutes more.
- cool and serve.
People Who Like This Dish 4
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