Peach Pie Daiquiri Recipes

Steps:

• Place the ice, peaches, limeade concentrate, orange juice, confectioners' sugar and, if desired, rum in a blender; cover and process for 30 seconds or until smooth. Pour into chilled glasses; add grenadine, if desired. Serve immediately.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Mix flour, sugar and butter into crumb stage.
• Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
• Top with lattice strips of pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Steps:

• Combine all ingredients in an electric blender and blend until the contents have the consistency of snow. Serve immediately in a large saucer champagne or similar glass, with short straws.

Steps:

• Add the rum, peach preserves, lime juice and mint to a cocktail shaker.
• Muddle the mint and preserves and then fill with ice.
• Shake well and strain into a chilled daiquiri glass or Mason jar.
• Top with mike's hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.

Steps:

• Freeze peach/lemon puree in ice cube trays.
• then use 9 cubes of the puree in the drinks.
• Pour into stemmed glasses.
• Garnish with peach and lime slices.

Steps:

• Place first 4 ingredients in an electric blender; process at high speed until smooth. Add ice, and process until slushy.

Steps:

• Mix pudding, gelatin and sugar in saucepan.
• Stir in 1/2 cup water and eggs blending well.
• Add remaining water.
• Stir over medium heat until mixture come to FULL boil.
• Remove from heat and stir in the rum.
• Chill about 1 1/2 hours.
• Blend whipped topping into chilled mixture.
• Spoon into crust and chill until firm about 2 hours.
• Garnish with additional whipped topping, lime or lemon slices, grated lime or lemon peel, or graham cracker crumbs.

Steps:

• Remove skin and pit from peaches.
• Put all ingredients in blender and mix well.
• Freeze for 2 days.
• Reblend and savor the flavor.