Making pies is so much fun! It might seem intimidating to make a pie from scratch, but it is one of the most satisfying baking activities in my opinion. There is nothing to be scared of, if you follow a few key rules. I have a pie crust tutorial here, on my method for making a fabulous, flaky pie crust. It does require making the dough the day before and giving it an overnight rest in the fridge, but this is part of what makes this dough work so well.
This is a pie I often make in the summer, when peaches are at their peak, but you can also use frozen peaches to make this pie any time and it will still taste amazing. Frozen peaches and picked and frozen at their peak, so they actually taste pretty good too. Plus this pie has the addition of caramel sauce which goes SO well with peaches and helps to bring flavor. If you use frozen peaches, thaw them first in a strainer in the fridge so that all of the liquid doesn’t make your filling too wet. Save the liquid that drains off of them because you will use that for the caramel sauce.
A great pie tip for assembling a lattice like this, is to assemble the lattice on parchment on the back of a large baking sheet. After it is nicely assembled, place the baking sheet in the fridge for an hour to rechill the dough, then gently slide the whole thing on top of your pie. You can then let it warm a tiny bit and finish the edges off. This really helps to keep your lattice looking good.
Caramel Peach Pie
Ingredients
- 2 disc favorite pie crust my recipe on the site
- 1 egg white beaten
For the filling:
- 1/2 cup sugar
- 1/2 tsp cinnamon
- pinch of salt
- 3 1/2 lbs firm but ripe peaches peeled and sliced or use 10 cups frozen peach slices that have been defrosted in the fridge, drained and juice saved
- 1 tbsp lemon juice
- 3 tbsp flour
For the caramel:
- 1/2 cup sugar
- 1/4 cup water
- 2 tbsp unsalted butter
- 2 tbsp cream
- 1 tsp vanilla
- juice from the peaches
For the topping:
- 1 egg yolk mixed with 1 tbsp water to glaze
- 1 tbsp sugar mixed with 1/4 tsp cinnamon for topping or use coarse sugar by itself
Instructions
- Make your pie dough a day ahead and keep in the fridge. Preheat the oven to 375 with rack in the center and line a baking sheet with foil.
- Roll out the first disk of dough into a circle with 13 inch diameter. Transfer to a 9 inch pie plate by rolling it up gently around the rolling pin and transferring it to the plate. Trim the overhang to 1 inch. Fold under and crimp to make a decorative edge.
- Place crust in the fridge for 30 minutes. Line with parchment and baking weights or I use beans and rice, and blind bake the crust for 35 minutes. Remove to a cooling rack, remove the parchment and weights, and brush with the egg white. Cool completely.
- Line a second baking sheet with parchment and roll out the second round of dough. Cut however you would like, into strips for lattice or just a round with slits for vents if you prefer. Place into the fridge to set while you make the filling.
For the filling:
- Combine 1/2 cup sugar, cinnamon and salt in a large bowl. Add the fresh or defrosted and drained peaches and the lemon juice and toss gently. If using frozen defrosted fruit be extra gentle. Let sit for 30 minutes if using fresh fruit and then strain off the liquid and save. If the frozen fruit releases more juice, drain that off and save.
For the caramel:
- Heat 1/2 cup sugar and 1/4 cup water in a small sauce pan over medium heat, mixing well initially then not stirring other than swirling the pan. Boil without stirring until the sauce is a deep amber, but not burnt. Immediately remove from heat and whisk in butter, cream and vanilla. It will sputter so be careful. Add the juice from the peaches and whisk.
To finish:
- Add caramel and flour to the peaches and toss gently then add to the bottom crust. Add the top crust and seal the edges. Brush with egg wash and top with sugar mix. Bake for 35 minutes. Cover edges with foil if they are getting too dark. Bake another 25 minutes until filling is bubbling and crust is brown. Remove to a cooling rack and allow to cool for several hours, then serve with vanilla ice cream.