Honey Caramel Peach Pie Recipe Epicuriouscom

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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

HONEY PEACH PIE



Honey Peach Pie image

Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh.

Provided by Big Daddy Matty

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 7h20m

Yield 8

Number Of Ingredients 7

6 fresh peaches - peeled, pitted and sliced into thin wedges
¼ cup honey
2 fluid ounces peach schnapps, or more to taste
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 prepared pie crusts

Steps:

  • Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
  • Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

Nutrition Facts : Calories 344 calories, Carbohydrate 58.9 g, Fat 10.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 208.4 mg, Sugar 42.5 g

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