Honey Caramel Peach Pie Recipes

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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.

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