Summer Honey Caramel Peach Pie
Summer Honey Caramel Peach Pie |
The finished product! |
I think the honey and caramel addition in this
recipe gives it the WOW factor. Any kind of mild honey will work beautifully
here. It will cook into a rich caramel, which coats the peaches and deepens
their sweetness. Make this pie with local honey and the best peaches you can
find. I made this pie with a lattice top – but a traditional top piecrust will
work just as well. I will explain both as well as share my recipe for All-Butter Pastry Dough.
- 4 pounds ripe peaches
- 4-5 Tb potato starch or 4 Tb pulverized instant tapioca
- 1½ Tb all-purpose flour
- 2 tsp fresh lemon juice
- ½ tsp cinnamon
- ¼ tsp salt
- ½ C plus 1 Tb sugar, divided
- ¼ C honey
- 2 Tb water
- 3 Tb unsalted butter
- All-butter pastry dough (to follow)
- 1½ Tb whole milk or cream
Peel 4
pounds of peaches. This can easily be done with a serrated peeler (see
pic). If that is not available, cut an X in bottom of each peach, then blanch
the peaches in batches in boiling water for 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
using a rubber spatula, gently with 4-5
Tb potato starch or pulverized
tapioca, 1½ Tb flour, 2 tsp fresh lemon juice, ½ tsp cinnamon and ¼ tsp salt in
a large bowl. All fruit pies require some sort of thickener to bind the juices
released by the fruit; otherwise, the pie would be a soupy mess. There are a
wide range of thickeners however different thickeners work best with different
types of fruit and styles of pie. For pies in which the fruit breaks down more
and thickens the juice, like peach or blueberry, I prefer instant tapioca or
potato starch. Both are widely available. Look for potato starch in the kosher
section of your grocer. If you use tapioca, for the smoothest texture,
pulverize it in a food processor or spice grinder before adding it to the
fruit.
Magnificent peaches! |
Serrated peeler |
Peach wedges |
Put a foil-lined large baking sheet in lower
third of the oven and preheat to 425 degree F. Bring ½ C sugar, ¼ C honey, and 2 Tb water to a boil in a 2-qt heavy
saucepan over medium-high heat, stirring until the sugar has dissolved, then
wash down any sugar crystals from side of the pan with a pastry brush dipped in
cold water (see pic). Boil without stirring, swirling the pan occasionally so
caramel colors evenly, until dark amber, about 5 minutes. Remove from heat and
add 3 Tb unsalted butter, swirling
pan until the butter is melted. Pour all over the fruit and toss gently. The
caramel may harden slightly but will melt in the oven.
Washing down the sugar crystals |
Boiling caramel to a golden brown |
OMG! Caramel plus peaches |
Roll out a 1 piece of all-butter pastry dough (keep remaining piece chilled) into a
13-inch round on a lightly floured surface with a rolling pin. It is simplest
to roll it into a circle by turning the dough a quarter turn every few strokes
of the rolling pin – thereby rotating the dough on your board and evenly
extending the edges. Once done, loosely roll the dough around the rolling pin,
lift and unroll over the pie plate. Lift the dough around the edges and gently
press it down into the corners of the pie plate. Leave any dough that overhangs
and refrigerate the shell while rolling out the remaining dough.
Pie shell |
For the lattice top, roll the dough into a
rectangular shape, about 11 x 14 inch, and ¼-inch thick on a piece of
well-floured parchment paper on a baking sheet.
Using a pizza cutter, sharp knife and a ruler, cut the dough into
1¼-inch wide strips – you will need 8-10. Separate them slightly and freeze on
the baking sheet until very firm, about 15 - 20 minutes. For the traditional top
– roll out dough in a similar fashion as the bottom crust- refrigerate until
ready to use.
Transfer peach filling to bottom pie shell,
mounding it. For lattice top, use the firm chilled strips of dough and lay 4-5
parallel strips about 1-inch apart, over the filling. Weave the remaining 4-5
strips, one at time, over and under the first ones, gently lifting them to
facilitate weaving. Once done, trim the overhanging edges of the dough to
½-inch. Press the edges of the bottom crust and lattice strips together and
tuck underneath and into the pie dish. Crimp the dough evenly around the edges
of the pie. For the traditional top:
loosely roll the top crust around the rolling pin, then gently unroll it over
the filled piecrust bottom. Trim all but ½-inch of the dough overhanging the
edge. Press the top and bottom crusts together, tucking underneath, and crimp
evenly.
Peach slices in the shell |
Creating the lattice...no you don't have to do this part!! |
Brush the top lightly and evenly with 1½ Tb milk, then sprinkle with
remaining tablespoon of sugar. Cut
three steam vents in top of traditional piecrust with a paring knife.
Bake pie on hot baking sheet for 20 minutes.
Reduce oven temperature to 375-degree F. Continue to bake until crust is
golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room
temperature, 3-4 hours, before serving. The Honey Caramel Peach Pie is best
stored at room temperature. Refrigeration would turn the crisp crust gummy. It
should last up to 2-3 days if wrapped well in aluminum foil.
The final product |
I
truly hope you will give this pie a try and add the recipe to your repertoire. It
is always amazing to me how one bite can conjure a vivid memory. We all have these
taste memories; specific flavors that, when we experience them, remind us of a
time or place or a person. Close your eyes when you take the first bite. Feel those peaches melt into you. Sometimes a
pie is much more than just a sweet end to a meal.
Enjoy!
Larue
All-Butter Pastry Dough
- 2½ C all-purpose flour
- 2 tsp sugar
- ¾ tsp salt
- 2 sticks cold unsalted butter, cut into ½” cubes (1 C)
- 1/3 C plus 1-4 Tb ice water
Whisk together 2½ C flour, 2 tsp sugar and ¾ tsp salt in a bowl (or pulse in a
food processor). Cut two cubes of
unsalted butter into ½-inch cubes and blend into flour mixture with your
fingertips or a pastry blender (or pulse) just until most of the mixture
resembles coarse meal with some roughly pea-sized butter lumps. Drizzle 1/3 C ice water over mixture and gently
stir with a fork (or pulse) until incorporated. Squeeze a small handful of
dough. If it does not hold together, add
more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated,
then test again. Do not overwork the dough, or pastry will be tough.
Turn out dough onto a lightly floured surface
and divide into 8 portions. With the heel of your hand, smear each portion once
or twice in a forward motion to help distribute fat. Gather dough together,
with a pastry scraper if you have one, and press into a ball. Divide in half
and form into 2 discs. Wrap each disk in plastic wrap and chill until firm, at
least 1 hour or overnight. Let stand at room temperature 15 minutes before
rolling out.
With this lovely entry, you join the list of great food writers whose prose ennobles their recipes, instructing us that food is more than the sum of its ingredients--it's also a door to memory, a transforming social experience, a gift of love. Bravo! Thank you Larue...
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