Best 2 Captain Jacks Peach Pie Recipes

Indulge your taste buds in a delightful culinary journey with Captain Jack's Peach Pie, a timeless classic dessert that embodies the essence of summer. This tantalizing pie features a flaky, golden crust that encases a luscious filling of juicy, sun-ripened peaches, perfectly balanced with a hint of cinnamon and nutmeg. Each bite offers a burst of sweet and tangy flavors, complemented by the buttery, crumbly crust. In this article, we'll provide you with two delectable variations of this classic pie: the traditional Captain Jack's Peach Pie and a unique gluten-free version that caters to those with dietary restrictions. Both recipes offer step-by-step instructions, ensuring that you can recreate this iconic dessert in the comfort of your own kitchen. Embark on this culinary adventure and impress your loved ones with a homemade masterpiece that will leave them craving for more.

Here are our top 2 tried and tested recipes!

CAPTAIN JACK'S RUMMED PEACH PIE

Captain Jack's Rummed Peach Pie image

This is one of my family's favorites -and one of my original recipes :) The addition of a slight amount of spirits enhances the spices and gives this pie an edge over less 'mature' fruit goodies. Why "Captain Jack's"? The rum of course!

Provided by chris elizondo

Categories Other Snacks

Time 1h20m

Number Of Ingredients 12

Ingredients

10 large ripe peaches, sliced
1/3 c all purpose flour
1 c white sugar
1/4 c butter
2 Tbsp rum
1 Tbsp cornstarch
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 1/2 tsp cardamon, ground
2 rolled out pie crusts -for top and bottom
milk for brushing crust top
sugar to sprinkle top of crust

Steps:

1. In a large bowl, cut the sugar, spices and cornstarch into the flour. Cut the butter into the flour mix.
2. In a separate large bowl, toss/gently stir the rum and peaches to coat.
3. Add the peaches to the flour mix and toss to coat again until each slice has some of the flour mixture on it.
4. While you preheat the oven to 400 degrees, lay your bottom pie crust in a pie pan (I prefer glass) and then pour, heap the fruit into the bottom crust.
5. Add the top crust and crimp your edges. Brush the top of the crust with milk and sprinkle with sugar. Make 4 or more inch-long slits in your top crust so that steam can escape. I normally do a slit for each 15 min mark on a clock face - so one at noon, one at 3, one at 6, etc.
6. Bake at 400 degrees for 20 mins
7. Lower the temp of the over to 350 degrees and bake an additional 40 mins - leave the pie in the oven after the bake time ends, until the oven is completely cool. Slice, serve and enjoy :)

CHEF JOHN'S PEACH PIE

Chef John's Peach Pie image

Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.

Provided by Chef John

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

Ingredients

3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pastry for a 10-inch double crust pie
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream, or to taste
1 tablespoon white sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g

Tips:

Use ripe peaches. Ripe peaches are sweeter and more flavorful than unripe peaches, and they will produce a more delicious pie.

Peel the peaches before slicing them. Peeling the peaches will help to prevent the pie from becoming too mushy.

Slice the peaches evenly. This will help to ensure that they cook evenly.

Don't overcrowd the pie plate. If you overcrowd the pie plate, the peaches will not cook evenly and the pie will be too runny.

Use a sharp knife to cut the butter into the flour. This will help to create a flaky crust.

Chill the dough before rolling it out. This will help to prevent the dough from becoming too sticky.

Bake the pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through.

Conclusion:

Captain Jack's Peach Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust and sweet, juicy filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give Captain Jack's Peach Pie a try. You won't be disappointed!