Tequila Peach Pie
- 1 ½ cups (7 ounces, 200 grams) all-purpose flour
- 1 stick + 1 tablespoon (4 ½ ounces, 125 grams) butter, cold
- 1 tablespoon cornstarch
- ¼ teaspoon kosher salt
- 1 egg
- 1 teaspoon vinegar (such as champagne or cider)
- 1 tablespoon water, cold
- 1 ½ tablespoons tequila (I used Hornitos)
- 1 tablespoon fresh lime juice
- ½ teaspoon lime zest
- 1 tablespoon cornstarch
- 2 large peaches, ripe and fragrant
- 2 tablespoons sugar
- 1 tablespoon heavy cream
- Produce
- Lime, zest (1/2 teaspoon)
- Peaches, large ripe and fragrant (2)
- Condiments
- Vinegar (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Cornstarch (2 tablespoon)
- Kosher salt (1/4 teaspoon)
- Sugar (2 tablespoons)
- Drinks
- Lime juice, fresh (1 tablespoon)
- Water (1 tablespoon)
- Dairy
- 1 tablespoon (4 1/2 ounces, 125 grams) butter (1 stick)
- Heavy cream (1 tablespoon)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Tequila (1 1/2 tablespoons)
Preparation
Read recipe preparation on notwithoutsalt.com
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Recipe Stats
Published July 5, 2011 (1 year ago).
37 people saved this recipe.
