The wonders of amaretto

A couple of years ago, I inherited an open bottle of amaretto from a friend. I'd never used it before but I'd seen it mentioned in several recipes. Turns out, I'm very glad her movers wouldn't let her take liquids at the last minute. This is pretty awesome stuff to substitute instead of almond flavoring, and I actually think the alcohol content may be less, but I haven't checked that out to be sure.

It works great in cheesecake but even better in recipes for cheesecake brownie bars. I also love it in chocolate frosting.

This weekend, I decided to try it in peach pie. Very happy with the results.

Peach Pie

Make a double recipe of pie crust.  Roll one out and drop it into the pie dish. Put it and the other ball of dough in the fridge.

Preheat the oven to 450.

Wash, peel and slice the peaches. I like to do about half-inch slices so they don't get mushy. For a 9 inch pie plate you need about 5.5 cups of sliced peaches. Top them with 1/2 cup white sugar, 1/2 cup brown sugar, a little bit less than a tablespoon of amaretto, a sprinkling of nutmeg, and just about 1/3 cup flour, less is better, especially if the peaches aren't very juicy. Stir that all together and pour into your crust. Top with 1 or 2 tablespoons of  butter, chipped up.

Roll out your second crust. Place on top of the pie. Crimp the edges.

Bake for 10 minutes and then turn the oven down to 375. Bake until pie is golden brown. You probably want to keep a cookie sheet on the rack beneath. Peach pies have a tendency to dribble over.