Caramelpeachpie Recipes

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CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

CARAMEL APPLE PIE



Caramel Apple Pie image

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 20

3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping

Steps:

  • For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
  • Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
  • Preheat the oven to 375 degrees F.
  • Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
  • For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
  • For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
  • Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
  • Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

CARAMEL PEACH PIE



Caramel Peach Pie image

This is a different sort of pie and one that you can use all year long as it uses canned peaches. It's Southern States regional because of the peaches.

Provided by Annacia

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 unbaked pie shell
1 3/4 cups drained peach slices in juice, reserve juice for sauce
1 cup sifted all-purpose flour (sift before measuring)
2 tablespoons sifted all-purpose flour (sift before measuring)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, room temperature
1/3 cup milk
1 teaspoon vanilla
1 egg
2/3 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup reserved peach juice
2 tablespoons corn syrup

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.

Nutrition Facts : Calories 504.3, Fat 20.2, SaturatedFat 9.6, Cholesterol 58.4, Sodium 413.5, Carbohydrate 78.3, Fiber 2.1, Sugar 49.7, Protein 4.8

CARAMEL APPLE CREAM PIE



Caramel Apple Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups milk
One 5.1-ounce box vanilla instant pudding mix
Caramel Apple Flavor Bomb, recipe follows
One 8-inch graham cracker crust
1 1/2 cups heavy cream
2 teaspoons vanilla
1 tablespoon caramel sauce
1/4 cup candied nuts, chopped
One 17-ounce jar apple butter
3/4 cup caramel sauce
1 tablespoon apple pie spice

Steps:

  • In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
  • In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
  • Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
  • In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL PEAR PIE



Caramel Pear Pie image

A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

6 cups sliced peeled ripe pears (about 6 medium)
1 tablespoon lemon juice
1/2 cup plus 3 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
1/4 cup cold butter, cubed
18 caramels
5 tablespoons 2% milk
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.

PEACH PIE



Peach Pie image

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

SALTED CARAMEL APPLE PIE RECIPE BY TASTY



Salted Caramel Apple Pie Recipe by Tasty image

Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 13

8 large granny smith apples, peeled and thinly sliced
3 tablespoons lemon juice
¼ cup all-purpose flour
⅔ cup granulated sugar
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 premade pie crusts, thawed if frozen
1 large egg, beaten
¾ cup heavy cream
¾ cup light brown sugar
2 tablespoons honey
3 tablespoons unsalted butter
sea salt, for garnish

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  • Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  • Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  • Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  • Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  • In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  • Whisk in the butter and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  • Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 8 grams, Protein 5 grams, Sugar 66 grams

CARAMEL PIE



Caramel Pie image

This a quick and easy pie for someone that wants a great dessert but doesn't have a lot of time to stand in the kitchen and make one!

Provided by Patti Hood

Categories     Desserts     Pies

Yield 10

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
  • Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g

CARAMEL PECAN PIE



Caramel Pecan Pie image

This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

36 caramels
1/4 cup water
1/4 cup butter, cubed
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/3 cups chopped pecans, toasted
1 frozen deep-dish pie crust (9 inches)
Pecan halves, optional

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.

HONEY CARAMEL PEACH PIE



Honey Caramel Peach Pie image

Provided by Ian Knauer

Categories     Dessert     Bake     Picnic     Kid-Friendly     Backyard BBQ     Peach     Summer     Honey     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 12

3 pounds ripe peaches
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup mild honey
2 tablespoons water
3 tablespoons unsalted butter
All-butter pastry dough
1 tablespoon whole milk

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.

CARAMEL PEACH SAUCE



Caramel Peach Sauce image

Use this to make our Peach-Almond Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 3

4 large, ripe peaches (about 1 3/4 pounds)
3/4 cup sugar
1/2 cup water

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.

CARAMEL PEAR PIE



Caramel Pear Pie image

Make and share this Caramel Pear Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

6 cups peeled sliced ripe pears
1 tablespoon lemon juice
1/2 cup sugar, plus
3 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 9" unbaked pie shell
3/4 cup rolled oats
1 tablespoon all-purpose flour
1/4 cup cold butter or 1/4 cup margarine
18 caramels
5 tablespoons milk
1/4 cup chopped pecans

Steps:

  • Add together in a large bowl, the pears and lemon juice; toss.
  • In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
  • Add to pears; stir gently to mix well.
  • Let stand for 15 minutes.
  • Pour mixture into the pastry shell.
  • In a bowl, mix the oats, flour, and remaining sugar.
  • Cut in butter with a pastry blender until mixture is crumbly.
  • Sprinkle over pears.
  • Bake at 400 degrees for 45 minutes.
  • In a saucepan, melt caramels with milk, over low heat.
  • Stir until smooth.
  • Add pecans.
  • Drizzle over pie.
  • Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
  • Cool pie on a wire rack.

PEACH LATTICE PIE WITH BOURBON CARAMEL



Peach Lattice Pie with Bourbon Caramel image

Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.

Provided by Holly Ricciardi

Categories     Dessert     Pie     Bake     Peach     Bourbon     Whiskey     Tapioca     Butterscotch/Caramel     Labor Day

Yield Makes 1 (9-inch) pie

Number Of Ingredients 19

For the Bourbon Caramel Sauce:
2 cups (400 g) granulated sugar
3/4 cup (170 g) unsalted butter
1 1/4 cups (295 g) heavy cream, at room temperature
1 teaspoon kosher salt
3 teaspoons vanilla extract
2 tablespoons bourbon
For the Peach Lattice Pie:
1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
2 pounds (907 g) ripe peaches, each peeled, halved, pitted, and cut into 8 wedges
1/2 cup (96 g) packed light brown sugar
1 tablespoon vanilla extract
1 tablespoon freshly squeezed lemon juice
1/2 cup (96 g) granulated sugar
3 tablespoons finely ground instant tapioca (ground using a spice grinder)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine salt
1 large egg yolk
2 tablespoons sanding sugar or coarse raw sugar, for sprinkling

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.

CARAMEL PEACH SKILLET PIE



Caramel Peach Skillet Pie image

In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it's very dark brown but not burned. You're looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that's less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You'll need a 12- to 14-ounce package.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 1/4 cups/283 grams unsalted butter (2 1/2 sticks), cubed
2 1/4 cups/280 grams all-purpose flour
3/4 teaspoon kosher salt
9 cups sliced peaches or nectarines, or a combination (from 3 pounds/1.3 kilograms)
2/3 cup/150 grams sugar, plus 1 tablespoon
2 1/2 tablespoons/23 grams quick-cooking tapioca
1/2 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
1/2 teaspoon ground cardamom or cinnamon
Pinch sea salt
1 teaspoon lemon juice, or to taste (optional)
Cinnamon sugar, for sprinkling
Ice cream, for serving (optional)

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.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 196 milligrams, Sugar 35 grams, TransFat 1 gram

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