Flaming Peach Pie #6thAnnualPieathalon #EatPie

Last year this was a new-to-me event. I participated in the 5th Annual Pieathalon which was coordinated by Emily of Dinner is Served 1972. And it was a ton of fun. So, when she emailed to see if I were interested in participating in the 6th annual pieathalon, I was in!

Since I'm still new to this whole Pieathalon thing, I'll share the rules with my readers. 

1. Pick a pie recipe from a pre-1990 cookbook.

2. Email it to Emily.

3. She assigns it randomly to another pieathlete.

4. We bake.

5. We post.

6. We share.

Today's the day! Get ready for some Before the fun and games started last year, I made a Foraged Huckleberry Pie just to get my pie-making brain into gear. And it is definitely a peachy time of year because last year I was assigned a Peaches and Cream Tart. This year I received the challenge of the Flaming Peach Pie from Greg at Recipes for Rebels. The pie recipe I submitted was Hawaiian Banana Pie from the 1961 Betty Crocker's New Picture Cookbook. Catherine of Kitchen Confidence received that. I can't wait to see her version.

When two of my high school classmates were in country - one lives in Spain and one in Japan - we had an impromptu dinner party and I offered to bring dessert...and wine. It was the perfect opportunity to make my assigned pie!

The #6thAnnualPieathalon Pie Pans!

• Battenburgbelle at Kitchen Confidence made Betty Crocker’s Hawaiian Pie
• Dr. Bobb at Dr. Bobb’s Kitschen made a Macaroon Pie
• Camilla at Culinary Adventures with Camilla made a Flaming Peach Pie
• Yinzerella at Dinner is Served 1972 made a Dali Oasis Leek Pie
• Greg at Recipes4Rebels made Ron Masak’s Artichoke Pie
• Jenny at Silver Screen Suppers made a Spaghetti Pie
• Kaci at The Homicidal Homemaker made  Bamberry Turnovers
• Kari at The Nostalgic Cook made a Cheese Applesauce Pie
• Kelly at The Velveteen Lounge Kitsch-en made an Angel Pie
• Surly at Vintage Recipe Cards made a Salmon Custard Pie
• Peter at the Vincent Price Legacy UK made WW Cherrie Pies
• Poppy at Grannie Pantries made a Banana Split Pie
• S.S. at A Book of Cookrye made Huntington Fidget Pie
• Taryn at Retro Food for Modern Times made a Honey Cream Cheese Pie

Flaming Peach Pie

As I mentioned, I was assigned a Flaming Peach Pie. I am unsure of the cookbook from which it came, but this was what I got...

I decided to embrace the entire era, using a store-bought crust and canned cling peaches. Also, I was dubious of the 'flaming part', so I had to do a test run. 

And I had no idea how hard it would be to find sugar cubes. I went to three different stores before I found some. 

Drip some extract on the sugar cube. We tried two droppers full, one dropper full, and a half. All sufficed. But the one dropper ended up being the correct amount of time for the ooo-ing and aaahhh-ing necessary.

Set it aflame with a lighter.

And watch it burn. Now to the pie... 

Ingredients makes one 9" pie

• 2 fifteen-ounce cans organic yellow cling peaches
• 1 pie crust (homemade - like this one - or storebought)
• 3/4 C organic raw sugar (or you can use brown sugar)
• 1/2 C flour
• 1/4 C (4T) butter, softened
• 5 sugar cubes
• lemon extract
• Also needed: pie pan, baking sheet, dropper, lighter

Procedure

Drain the peaches thoroughly. Reserve five slices of peaches for garnish. Set aside. 

In a medium mixing bowl, place the sugar, flour, and butter. Use a fork to create a crumb topping.

Preheat the oven to 400 degrees F and parbake the crust for 8 to 10 minutes. Remove the crust from the oven.

Spoon the drained peaches into the parbaked crust.

Spread the crumb topping over the peaches and place the pie on a baking sheet. Return the pie to the oven for 30 to 35 minutes - until the crust is browned and the topping crisp. Remove from oven and let cool completely.

To serve, arrange five peach slices on the top, alternating with five sugar cubes. Douse each sugar cube with lemon extract.

Ignite the cubes.

Once the flames have died down, slice and serve immediately. 

My trio is alread scheming on other dishes that would benefit from the flaming sugar cubes. And I am afraid. Thanks, Greg, for the fun culinary adventure and inspiration for the 6th annual pieathalon. Can't wait till next year!