Summer Sweet Peach Pie

I LOVE PIE! Lemon pie, pecan pie, chocolate pie, pumpkin pie, all the fruit pies…pretty much pie in general; except for coconut creme pie which I’m not sure I could eat even to be polite. If I had to pick an absolute favorite though, it would be peach pie. I love everything about it from the smell to the beautiful color and the perfect blend of tart and sweet. Yep… I could eat peach pie every single day.

I was at the grocery store the other day and the peaches looked amazing so I decided it must be pie time. I wanted to try something a little different so I scoured the internet for a new recipe. What caught my attention was an interesting recipe for an apple pie, Grandma Ople’s Apple Pie. First of all, 4,000 people have made this pie and gave it 5 stars! That’s amazing unto itself. The second part I found interesting was how this lattice topped pie crust is finished off by drizzling a caramely type sauce over it before baking. Yum! 4,000 5 star thumbs up AND a caramel crust – no brainer there. All I needed to do was swap out apples for peaches, add a few spices and a secret ingredient to the caramel sauce and voila! Amazing peach pie. So yummy, I’ve made two in two weeks. Give it a try and when you’re smacking your caramel coated lips, give a little shout out to Grandma Ople for a fabulous recipe. Mmmmmm…pie is a breakfast food, right?

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Summer Sweet Peach Pie

This delicious peach pie is a revised version of Grandma Ople's Apple Pie found on Allrecipes.com. Unusually fabulous with the sweet taste of peaches and the rich taste of bourbon/rum infused caramel.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Ingredients

PIE CRUST

• 1 box Pillsbury Refrigerated Pie Crust, 2 pack

PIE FILLING

• 8 Peaches, medium sized, not too ripe
• 1/2 Lemon, squeezed
• 1/2 tsp Nutmeg
• 1/2 tsp Cinnamon

CARAMEL SAUCE

• 1 stick Butter, unsalted (1/2 cup)
• 4 tbsp Flour, all-purpose
• 1/2 cup Brown Sugar
• 1/2 cup Sugar
• 1/4 cup water
• 1 oz Bourbon or dark spiced rum

Instructions

PREP

• Pull pie crusts out of fridge to soften
• Preheat oven to 425 degrees F.

FILLING and CRUST

• Peel, pit and slice the peaches, place in bowl
• Add the nutmeg, cinnamon and juice from 1/2 a lemon to the peaches, stir gently with spatula and set aside
• Sparingly grease the ruffled top edge of a 9-inch pie dish with a little butter
• Roll out the first pie crust and place it into the pie dish. Cover with a damp dish towel so it doesn't dry out

CARAMEL SAUCE

• Melt butter in a small sauce pan over low heat. Don't brown it.
• Add the flour to the butter and stir, keeping it on low heat 
• Add the brown sugar and white sugar. Stir, keeping it on low heat
• Add the water and the bourbon/rum. Stir often while simmering until it is about the consistency of thick syrup. (about 5 minutes) Set off the heat.

ASSEMBLY

• Roll out second pie crust and cut into 1" wide strips
• Scoop peaches out of bowl with slotted spoon (VERY IMPORTANT - you do not want to pick up to much of the liquid as it will make your bottom pie crust soggy) and place into the base pie crust
• Drizzle 2 TBSPs of the caramel sauce over the peaches. Don't do more as it will make your bottom crust soggy.
• Weave the 1" pie crust strips over the top of the peaches to create a lattice. Pinch the base pie crust and the lattice top together at the edges forming a nice 'wave' crust
• Slowly pour 3/4 of the remaining caramel sauce over the lattice top crust. Go slow so that it can drizzle down into the peaches a bit. Spread gently with a spoon so the entire top of the lattice crust is covered (YOU CAN USE ALL OF THE CARAMEL SAUCE BUT I FOUND IT TO BE A LITTLE TOO MUCH. It's completely up to you.)

BAKING

• Cover the pie loosely with foil and bake in the 425 degree oven for 15 minutes. Take off the foil and lower the oven temp to 350 degrees. Bake for 45 minutes.
• Cool at least 2 hours so the pie has a chance to set. ENJOY

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