HONEY CARAMEL PEACH PIE

By BobD

Ingredients

• 8 SERVINGS
• Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.
• 3 lb 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

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 425F.

Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2- to 2-qt 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 Tbsp sugar.

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

Bake pie on hot baking sheet 20 minutes.

Reduce oven temperature to 375F.

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.