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Peachy Peach Pie

Recipe By: Jone Schumacher
Year Submitted: 2018
Winner Third Place


3 cups all-purpose flour, plus additional for pastry board
2 tablespoons brown sugar
1 ½ teaspoon salt
¼ teaspoon cinnamon
3 sticks salted butter
¼ cup cold caramel vodka
¼ cup cold water
½ teaspoon vanilla
¼ teaspoon caramel flavoring

1 can Wilderness Peach Pie Filling &Topping
1 can (29 oz.) canned peach slices, drained
1/8 teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon caramel flavoring
1 teaspoon vanilla
2 tablespoons peach brandy, optional
2 tablespoons cold salted butter

1 egg beaten with 1 tablespoon milk or cream
2-3 tablespoons Demerara sugar or sparkling white sugar
Sanding sugars: orange, pink and green


Blend flour, sugar, salt and cinnamon. Add thin slices of butter and cut with pastry blender or food processor until mixture resembles coarse meal. Combine water, vodka, vanilla and caramel and gradually add liquid to flour mixture and toss with a fork until moist clumps form. Gather dough and separate a small section (approximately ½ cup amount) and divide remaining into 2 sections, shape in disc. Place dough into plastic bags and chill in refrigerator for at least 30 minutes.
Combine peach pie filling and peaches. Measure together the spices and stir into peaches; add flavorings and gently mix.
On lightly floured surface, roll one of the larger dough sections to fit deep 9 inch pie plate. Lightly spray inside of pie plate with butter flavor cooking spray and place rolled dough into the plate and trim to measure about ½ inch outside outer edge. Whip egg and Milk or cream to break up egg and blend well. Brush egg mixture over crust surface. Place if refrigerator to cool and egg to dry while preparing lattice crust. Roll out the remaining large dough section. Cut into approximate 16 one-half inch wide long strips. Pour the filling into the crust. Cut thin slices of the butter and place on the peach filling. Lay 7 to 8 crust strips over the filling all going the same directions, spaced about ½ inch apart. Fold every-other strip back to the center and place a crust strip in the center of the pie over one-half of the strips. Lay back down the folded crust strips and fold back the ones not folded back before and lay another crust strip down to criss-cross. Continue until lattice work is done over the entire pie. Cut strips off at the edge of the pie plate and fold the bottom crust edge over the lattice strip ends. Press together ands flute edge as desired. Whip the egg with the milk or cream and brush over the crust top and edge. Sprinkle on the Demerara or white sugar on the crust. Cover the fluted edge with aluminum foil. Place on lower rack of pre-heated 400 degree oven and bake for 10 minutes; reduce heat to 375 degrees and a bake additional 45 to 50 minutes until filling is bubbly and crust evenly browned. Cover top or remove edge foil as needed for even browning.
OPTIONAL TRIM: Roll out remaining dough. Cut out peach shapes and leaves. Brush with the egg wash and sprinkle with pink and orange on the peaches and green on the leaves. Place on cookie sheet sprayed with cooking spray and bake in 375 degree oven for 7-10 minutes until lightly browned. Cool and place on top of the pie to decorate.