Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Peaches – peeled and chopped
Raisins – half a handful
Dried Cherries – half a handful
Juice of a small lime
Juice of a small lemon
Brown Sugar
2 spoons flour
Bourbon
Cinnamon
Spoonful Apricot Preserves
Bourbon (yes, we said it twice)

Yes, Men Can Bake

It’s just that most of them don’t want to. They’re busy enough at the grill, which is creatively satisfying enough for most men. But not Roscoe.

Roscoe Needs More

Satisfaction is kind of hard to come by these days, what with the state of the economy and the divorce rate being what it is. And let’s face it: it’s not that easy to find a good fruit pie laced with bourbon. Hostess just isn’t gonna do it, neither is Achatz or Grand Traverse Pie Company, or anybody else, for that matter. That leaves Roscoe. He’s there for you, that’s the kind of guy he is.

Use A Pre-Made Crust

Gotta draw the line somewhere. And Pillsbury sure makes it easy to stay behind it, they make about the best pie crust you can get that’s ready to go. Roll it out once it hits room temp and place it in your pie pan. Set the other one aside (that’s right, you get two).

You Don’t Have To Use Peaches

Just about any fruit will do: apples, nectarines, pears, plums, you get the picture, use the fruit you like. Peaches seem to go especially well with bourbon, but pears go pretty well with rum, so… hey, you can figure that out for yourself. Sure, it’s a pain to peel and chop all that fruit, but if you wait till late in the day, a cold beer or a bourbon and lemonade will help (though you don’t really have to wait, do you?).

The Rest Is Easy

Douse all your fruit with lemon and lime juice, add the raisins and cherries, a couple spoonfuls of brown sugar, a pinch of cinnamon, and a couple glugs of bourbon. Mix it all up and let it sit for a while. Don’t panic when it gets soupy. Just strain the fruit through a colander, mix in a couple teaspoons of flour, then ladle it into your pie crust. Save the liquid to make a glaze (there’s bourbon in it, remember? You don’t want to throw that stuff out).

Lattice Top Crust

Unroll the other pie crust, lay it flat, and cut it into strips. Then place the strips on top of the filling, leaving a small space between each one. Crisscross the strips, and you’ve got a cool looking top crust. Sprinkle some brown sugar on top of it all, and put it in the oven: 400 for 50 to 60 minutes.

Glaze It

When the crust is uniformly brown and the filling is bubbly, about an hour, pull it out. Mix a spoonful of apricot preserves and a glug of bourbon, baste it over the hot pie crust. Then stand back and admire your work.

You’re Bakin’ With Roscoe

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-Roscoe