Caramel Peach Pie Recipes

Steps:

• For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch.
• Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar.
• Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving.
• For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving.
• To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired.

Steps:

• Prepare the puff pastry: Cube 1 cup/226 grams of butter (2 sticks) and place in the freezer while you measure out remaining ingredients.
• In a food processor, pulse to combine flour and salt. Add remaining 1/4 cup/57 grams butter (1/2 stick) to food processor; pulse to combine. Add the chilled butter cubes from the freezer and pulse twice, 1 second or less for each pulse.
• Add 1/3 cup/80 milliliters water, pulse very quickly once, then add another 1/3 cup/80 milliliters water and pulse once. Dough will still look dry and floury in spots, but it should look as if some areas are starting to clump together. But it will not form a ball. If the dough looks very dry, add another tablespoon or two of water, taking care to pulse it in only once. Do not overpulse this dough; the butter must remain in distinct large chunks, or the dough won't puff.
• Turn out the floury dough crumbles onto a lightly floured work surface and press them together into a rough rectangle. Using a floured rolling pin, roll rectangle out until it's 1/2 inch/13 millimeters thick (about 6 by 9 inches, or 15 by 23 centimeters) with the short side of the rectangle closest to you. The dough will be dry and still very crumbly in spots, but don't worry: It will come together as you continue to fold and roll.
• Use a pastry scraper or spatula to fold the top third of the dough down, then the bottom third of the dough up, so it's folded like a letter. (Dough will still be crumbly, and that's O.K.) Turn the folded dough 90 degrees, using a pastry scraper to push edges together if they fall apart. Press rolling pin on top of the layered dough several times to seal it, then roll into a rectangle that is 1/2 inch (13 millimeters) thick, always rolling from open end to open end. Continue rolling, folding and turning until the dough looks smooth and comes together, about four 90-degree turns.
• For the final fold, fold the edges of the dough rectangle like a book. To do this, fold the top and bottom parts into the center of the rectangle, so their ends meet. Then fold one half over the other. Wrap the dough in plastic and chill it for 45 minutes (or up to 3 days).
• Meanwhile, prepare the filling: Heat oven to 400 degrees. Toss cut peaches with 1 tablespoon sugar and let sit while you make the caramel.
• In a 9-inch ovenproof skillet, combine 2 tablespoons water with remaining 2/3 cup/150 grams sugar and cook over medium heat, swirling the pan, until very dark amber brown in color, about 8 minutes. To test the color, dribble some of the caramel on a white plate.
• Pour the peaches and their juices into the skillet; the caramel will sizzle a bit, so stand back. Cook peaches, stirring gently once or twice, until they start to soften, about 5 minutes, then remove from heat. Stir in tapioca, vanilla, cardamom and salt. Taste and add 1 teaspoon or so lemon juice, if necessary, to bring out the flavor of the peaches if desired.
• Using a sharp knife, cut chilled puff pastry in half. Wrap half the pastry back up in plastic wrap and freeze for up to 3 months. Then roll out the other half on a lightly floured surface into a round that is 1/4 inch (6 millimeters) thick. Prick the round all over with the tines of a fork. Place pastry on top of the peaches in the skillet, tucking the edges into the skillet. (Be careful: The skillet may still be hot.) Sprinkle with cinnamon sugar.
• Put the skillet on a rimmed baking pan to catch any overflow, and bake for 20 minutes. Reduce heat to 350 degrees and bake until top is golden brown and has puffed, and juices are bubbling, about 20 more minutes. Let pie cool for at least 20 minutes before serving from the skillet, preferably with ice cream.

Steps:

• Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
• Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
• Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
• Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
• Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
• Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
• Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
• Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

Steps:

• To make the Bourbon Caramel Sauce:
• Pour the sugar into a medium high-sided saucepan, tilting the pan to distribute the sugar evenly across the bottom of the pan. Set the pan over medium-high heat. Use a rubber spatula to occasionally push the sugar from the outer edge of the pan toward the center. The sugar will clump up slightly, but just keep pushing it around a bit; it will eventually smooth out. When the sugar is dissolved and darkened to the color of a copper penny (about 5 to 7 minutes), add the butter and whisk until incorporated. Be careful: the mixture will bubble up when you add the butter and might even seem like it's about to overflow the pan; just keep whisking and it will quickly settle back down.
• Take the pan off the heat and carefully add the cream in two stages, whisking until smooth and incorporated. Add the salt, vanilla, and bourbon, whisking to combine.
• Pour the caramel through a fine-mesh strainer into a bowl and cool completely to room temperature, about 2 hours, before using or transferring to an airtight container to store in the refrigerator. Return to room temperature before using.
• To make the Peach Lattice Pie:
• Roll out one disc of Magpie Dough for Flaky Piecrust into a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a 9-inch pie pan and trim overhang to 1 inch all the way around. Cover the bottom crust with plastic wrap and put the pan in the refrigerator while you roll the dough to the top shell.
• Roll out the second disk of pie dough to a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a parchment-lined baking sheet and using a pizza wheel, pastry cutter, or large knife, along with a ruler, cut dough into ten 1-inch-wide strips. Cover with plastic wrap and refrigerate while you work on the filling for the pie.
• Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the peaches with the brown sugar, vanilla extract, and lemon juice. Let sit 5 minutes.
• In a small bowl, whisk together the granulated sugar, ground tapioca, cinnamon, and salt. Sprinkle the sugar mixture over the peaches and toss to combine. The mixture may look dry at first; let it sit at room temperature for 10 to 15 minutes to allow the sugar and lemon juice to draw more of the juices out of the fruit, then give it another good tossing to mix well and moisten all of the sugar and tapioca granules.
• Retrieve the prepared crust from the refrigerator and set the pan on the parchment-lined baking sheet. Pour the filling into the bottom shell. Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell.
• Lay remaining dough strips on top of the pie in a lattice pattern, then roll and crimp the edges.
• Whisk the egg yolk with 1 tablespoon water. Lightly brush the lattice with the egg wash and sprinkle with sanding sugar. Transfer the baking sheet to the oven and bake the pie 25 minutes, then rotate the baking sheet, lower the oven temperature to 350°F (175°C), and bake 30 minutes more, or until the juices bubble up through the lattice. Tent the top with foil if the crust starts to over-brown.
• Set the baking sheet on a wire rack and let the pie cool and set uncovered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve with bourbon caramel sauce.

Steps:

• Combine all sauce ingredients in saucepan; bring to a boil.
• Cook for 1 minute.
• Set aside and cool to lukewarm.
• Sift together the flour, baking powder, cinnamon, salt, and sugar.
• Add butter, milk, and vanilla.
• Beat for 2 minutes at medium speed of electric mixer.
• Add egg and beat 1 minute longer.
• Fold in peaches, reserving 8 slices for topping later.
• Pour batter into unbaked pie shell.
• Spoon cooled caramel sauce over top of batter.
• Bake at 350° for 50 to 60 minutes, or until set.
• 10 minutes before the pie is done, quickly arrange reserved peach slices over the top and finish baking.
• Serve peach pie warm.

Steps:

• Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
• Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
• Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
• Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
• Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
• Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
• Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
• Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
• Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.