8 servings

Filling

10 to 12 fresh peaches, peeled and quartered, or 2 (1 pound, 13 ounce) cans waterpacked peaches, well drained
1/2 cup Southern Comfort
2/3 cup sugar
1/3 cup ground almonds
3 tablespoons butter
2 tablespoons flour
dash of salt

Crust

1 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening or butter
2 1/2 tablespoons ice water
2 tablespoons whipping cream
Whipped cream, sour cream, creme fraiche or vanilla ice cream

Fill a deep 10 inch pie pan with peaches. Pour Southern Comfort evenly over top. Combine sugar, almonds, butter, flour and salt in bowl and mix together, cutting in butter with pastry blender or fork. Sprinkle evenly over peaches.

Prepare top crust by combining flour and salt in bowl; work in shortening with pastry blender or fingers, or use food processor. Sprinkle with water, a little at a time, until mixture can be pressed into ball. Chill 10 minutes before rolling out.

Preheat oven to 450 degrees. Cut a small hole in center of pastry (use a small decorative cutter such as a truffle cutter, if you have one) and arrange pastry on top of pie dish. Crimp edge; use any extra dough to make cutouts for top, if desired. Brush pastry with cream. Bake 10 minutes. Reduce heat to 350 degrees and continue baking until peaches are tender and crust is rich golden brown, about 15 to 20 minutes. Serve warm with your favorite topping.