Amaretto and Peach Pie

Amaretto and Peach Pie


Pie Crust Pastry -- doubled for 2 9-inch crusts (see recipe)

1/4 cup Torani Amaretto syrup

4 lbs. ripe peaches, peeled and sliced

2 Tbsp. flour

1 egg yolk

1 Tbsp. milk


Preheat the oven to 400 degrees. Roll out half of the pastry dough and line a 9-inch pie plate. Mix the peaches with the syrup and flour and fill the pie crust with the mixture.Roll out the other half of the pastry dough and form the top crust over the pie. Beat the egg yolk with the milk and brush this over the top of the crust. Cut several slits in the top of the pastry to allow steam to escape. Bake for 1 hour. Allow to cool for 1 hour before serving.
Torani Pie Crust (yields 1 9-inch crust).
2-1/2 cups flour, 1 tsp. salt, 3/4 cup chilled solid vegetable shortening, cut into pieces, 1/4 cup ice water, plus additional as needed. Mix the flour and the salt together in a mixing bowl. Cut in the shortening with knives or a pastry blender until the mixture resembles coarse meal. Add the water a tablespoon at a time and mix just until the pastry holds together. Wrap in plastic and refrigerate for 30 minutes before rolling out.