Honey Caramel Peach Pie

Fruit pies are such a highlight of summer, especially when the fruit is perfectly fresh and ripe.  During our weekend getaway to my in-laws.  I was thrilled to have access to an air conditioned kitchen so I could bake!  Naturally I settled on pie.  We got peaches from Schramm’s, and boy did they make a good filling.  The honey caramel didn’t exactly hurt it either.  Peach pie usually isn’t my favorite kind, but this recipe sure put it on the keeper list.

you will need:
3 pounds ripe peaches
2 tablespoons cornstarch
1½ tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon cinnamon
¼ teaspoon salt
½cup + 1 tablespoon sugar, divided
¼ cup mild honey
2 tablespoons water
3 tablespoons unsalted butter
all butter pie dough
1 tablespoon whole milk or heavy cream

Cut an X in the bottom of each peach, then blanch them in batches by tossing them in boiling water for about 20 seconds.  Transfer them to a bowl of ice water with a slotted spoon to cool.  Then peel and cut into 1 inch wedges.  If your peaches are ripe enough that they peel easily, then you can skip this step!

Place sliced peaches in a bowl and toss with the cornstarch, flour, lemon juice, cinnamon and salt in a large bowl.  Preheat the oven to 425°F.

Bring ½ cup sugar, honey and water to a boil in a saucepan over medium-high heat.  Stir often until sugar dissolves, then let boil, swirling the pan occasionally until caramel reaches a dark amber color, about 5 minutes.  Remove the pan from the heat and add in the butter, swirling the pan until melted.  Pour over the peaches and toss well.

Roll out the bottom half of the pie dough onto a lightly floured surface.  Fit into a pie plate, leaving about ½ inch of overhang on the sides.  Pour in peach filling, mounding it in the middle.  Then roll out the top half of the pie dough and place on top of the filling.  Press together the two edges of the dough, crimping decoratively.  Brush the top with milk and then cut a few steam vents, at least 3.

Place pie on a baking sheet and bake for 20 minutes.  Turn the oven down to 375°F and continue to bake until crust is golden brown and the filling is bubbling, about 40 minutes more.  Let the pie cool at room temperature for at least 3 hours before serving.

serves: 8-10
time: 40 min active prep + 1 hour cooking time
from: Gourmet, July 2009 via Epicurious

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