Sugar Cookie Peach Pie Recipe 435

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.

Steps:

• Peel and slice the peaches. Measure out 4 1/2 cups. Set aside. In a large bowl, mix together the cookie dough and flour until combined. Press it out into a 9 inch pie plate. The sugar cookie crust should be about 1/4 inch thick. Put the peaches in the sugar cookie pie crust. Place the crust in the refrigerator. In a large saucepan, melt the butter over medium low heat. Add in the flour and mix to form a paste. Then add in the sugar and mix to combine. Pour in the dark rum and stir. Increase the heat to medium and cook for about 3 minutes. Take the pie out of the refrigerator and pour the sugar rum mixture over the peaches. Spread it out. Bake the pie at 350 degrees for 40 minutes. Then put foil over the edges of the crust and bake for another 10-15 minutes The total baking time is 50-55 minutes. If your pie doesn't look done, continue baking for 10 more minutes. Cool completely on a cooling rack.