Peach Pie Crumble with a Carmel Whiskey Sauce
Author: Jackie
Ingredients
Perfect Buttery Flaky Pie Crust
  • 1-3/4 cup flour
  • 1 teaspoon sugar
  • 1-1/2 sticks butter , sliced
  • 3-4 tablespoons ice water
Peach Pie Filling
  • 5 cups ripe but firm peaches
  • 3/4 cup sugar
  • 1/2 tablespoons Irish whiskey
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter , thinly sliced
  • 1 egg , slightly beaten
Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup butter , softened
  • 1/2 teaspoon cinnamon
  • 1/4 cup pecans , chopped
  • Mix all ingredients together until combined and pour on top of peaches. Bake Pie on a cookie sheet for about 40-50 minutes.
Caramel Whisky Sauce- Recipe from Food.com
  • 3/4 cups sugar
  • 1/3 cup water
  • 2 tbsp butter , cut into small pieces
  • 1 ounces cream cheese , cut into small pieces
  • 2 tbsp Whiskey
  • 2 tbsp cream
Instructions
Perfect Buttery Flaky Pie Crust
  1. In a food processor, pulse flour and sugar.
  2. Add butter a few slices at a time and pulse to mix.
  3. Only pulse a few times as not to over mix.
  4. Once all the butter is mixed in, add the ice water and pulse a few more times.
  5. When dough has formed a ball, remove and wrap in saran wrap. Refrigerate for 1 hour.
  6. On a floured surface, roll out dough until larger than your pie dish. Gently set into pie pan and cut off excess dough. Chill in refrigerator while preparing filling.
Peach Pie Filling
  1. Combine peaches, sugar, whisky and flour in a bowl and mix gently.
  2. Mix in the butter slices.
  3. Pour fruit over crust peaches.
  4. Brush the edge with beaten egg.
  5. .
Crumb Topping
  1. Preheat oven to 400 degrees
  2. Mix all ingredients together until combined and pour on top of peaches.
  3. Bake Pie on a cookie sheet for about 40-50 minutes.
Caramel Whisky Sauce- Recipe from Food.com
  1. Combine sugar and water in a small saucepan over medium-high heat.
  2. Stir continuously until sugar dissolves.
  3. Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR! Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved.
  4. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
  5. Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
  6. ***Thinking ahead...this pie will be included in my Thanksgiving pie list!