June means that it is officially peach season. I could not wait to head over to the farmers market to grab the freshest Georgia peaches to make this delicious recipe. Warning, you may be tempted to eat the entire thing. Let’s get to it.
Servings: 10-12 · Prep time: 10 min · Cook time: 30 min · Ready in: 40 min · Skill level: Novice
Ingredients
- 4 peaches
- 1 pre-rolled pie crust
- 3/4 cups of sugar
- 1/2 stick of butter (unsoftened)
- 4 ounces of Jameson Irish Whiskey
- 1 tablespoon of cinnamon
- 3/4 cup of all purpose flour
Method
Cut the peaches into thin, crescent-shaped slices.
Heat a large skillet to a medium heat and melt the butter.
Add 1/4 cup of sugar to the skillet and stir.
Add the peaches into the skillet and stir. Allow the peaches to cook for about two minutes.
Add the Jameson and cinnamon to the skillet and stir the peaches again. Turn the stove down to a low simmer.
Place the pre-rolled pie crust into a pie pan and mold the crust as needed. (Pro tip: Publix carries 9-inch pre-rolled pie crusts in the refrigerated section. It’s usually by the cookies and cinnamon rolls.The pie crusts come with two 9-inch crusts per pack)
Preheat the oven to 350 degrees.
Pour the whiskey peach filling into the pie pan
In a medium-sized mixing bowl, combine the flour and remaining sugar and stir.
Cut the remaining butter into small cubes. Add the butter cubes into the sugar and flour mixture and stir.
Sprinkle the flour, sugar, and butter mixture on top of the peaches.
Place the pie pan into the oven for 30 minutes.
Allow the pie to cool for about 15-20 minutes before cutting so that the pieces do not shackle. (If you are like me and like your pie a bit crumbly/messy, then go ahead and cut it right away.)
Slice, plate, top with vanilla ice cream, and enjoy.
