Peach Schnapps Pie
2 1 lb 13-oz cans sliced peaches, drained
1 tsp cinnamon
3/4 tsp nutmeg
1/2 c brown sugar
3/4 c Peach Schnapps
3 T flour
1 T cornstarch
1 T lemon juice
butter
1 double pie crust
milk
1 tsp sugar
In bowl, gently combine first 8 ingredients ending with lemon juice. Add to pie crust that has been fitted into 8×8x5-inch baking pan or 9-inch pie pan. Dot with butter. Add top crust and seal. Vent top of pie by pricking with fork in several places. Brush crust with a little milk, and sprinkle top with 1 tsp sugar. Bake at 400 degrees about 40 minutes or until top is golden brown. Serve warm with no sugar added ice cream.
