Barbecued Peach Pie Crumble

INGREDIENTS

PIE

• 1 Partially baked pie shell
• 3 cups Sliced peaches
• 1 tbs Flour

CUSTARD

• 1 tbs Forty Creek Whisky
• ¾ cup White sugar
• 2 Eggs
• ¼ cup Butter (softened)

CRUMBLE TOPPING

• 2 tbs Butter
• ½ cup Brown sugar
• 1/3 cup Oatmeal
• 2 tbs Flour
• 1/8 tsp Cinnamon

FORTY CREEK WHIPPED CREAM

• 1 cup Whipping cream
• 2 tbs White sugar
• 1 tbs Forty Creek Whisky

PREPARATION

PIE

1. Sprinkle 1 tbs flour over partially baked pie shell.
2. Arrange peach slices on bottom of pie shell.
3. Whisk custard ingredients in a bowl and pour over peaches.
4. Mix crumble topping in a bowl with a fork and sprinkle over top of pie.
5. Bake pie on barbecue with indirect heat at 350 for 45 – 55 minutes.

FORTY CREEK WHIPPED CREAM

1. In a chilled bowl, whip cream until soft mounds form.
2. Gradually add sugar, whipping until cream forms stiff peaks.
3. Gently fold in Forty Creek Whisky.

ASSEMBLY

1. Serve pie with Forty Creek whipped cream and garnish with fresh berries and mint leaf.