Honey Caramel Peach Pie

Name: Honey Caramel Peach Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons cinnamon; 2 Tbsps cornstarch; 2 Tbsps all-purpose flour; 59 milliliters mild honey; 2 teaspoons fresh lemon juice; 8 servings All-butter pastry dough; 1 kilograms ripe peaches; 0 teaspoons salt; 118 milliliters sugar, divided; 3 Tbsps unsalted butter; 2 Tbsps water; 1 Tbsp whole milk

Need a vegetarian dessert? Honey Caramel Peach Pie could be an excellent recipe to try. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 256 calories. This recipe serves 8. If you have sugar, milk, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours.

Instructions

Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds.

Ingredients you will need

Peach

Water

Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.

Ingredients you will need

Peach

Ice

Equipment you will use

Slotted Spoon

Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.

Ingredients you will need

Lemon Juice

Corn Starch

Cinnamon

Peach

All Purpose Flour

Salt

Equipment you will use

Bowl

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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.

Ingredients you will need

Caramel

Honey

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat and add butter, swirling pan until butter is melted.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour over fruit and toss (caramel may harden slightly but will melt in oven).

Ingredients you will need

Caramel

Fruit

Equipment you will use

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

Ingredients you will need

Dough

Roll

Equipment you will use

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.

Ingredients you will need

Pie Crust

Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar.

Ingredients you will need

Sugar

Milk

Cut 3 steam vents in top crust with a paring knife.

Ingredients you will need

Crust

Equipment you will use

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.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven