This beautiful, ripe peach pie is enhanced with caramelized sugar and peach schnapps.

Preparation

Preheat oven to 350°F. 

Place 1 layer of crust in pie plate and poke several holes in the dough with a fork. Cover the dough with a piece of parchment paper and weigh down with dry rice or beans. Blind bake the crust until it is lightly golden but not fully cooked, about 15 minutes. Remove from oven and set aside to cool.

Cut each peach into 8 wedges after removing the pit. Melt butter in a pan on the stove and add both sugars and cinnamon. Add peaches and cook until sugars become a syrup.

Add schnapps, then let reduce for 2 minutes to burn the alcohol off. Add cream and simmer until mixture has thickened and peaches are firm but cooked, about 15 minutes. Transfer peach mixture to pie shell.

To make a lattice top crust, cut the remaining layer of crust into 8–10 strips about ½ inch wide. Place the longest pastry strip across the middle of the pie, then place the second longest pastry strip horizonally across the pie. Continue to alternate strips to create a woven pattern, lifting pastry strips as necessary. Cut off the overhanging pie dough, then use your fingers or a fork to seal the edges of the top and bottom crusts.

Beat egg with 2 tablespoons of water. After top crust is complete, brush with egg wash.

Bake pie until top is golden brown, about 10 minutes.