Tuesday, March 05, 2024

Caramel Peach Praline Pie

Caramel Peach Praline Pie

I love peaches. I love everything about peaches. To me they are the epitome of Summer and I am always so sad to see them go.  So I found the prettiest peaches at Costco. Big beautiful ripe peaches and I bought two boxes of them.  I ate a few of them and then they sat in my kitchen for the last week or so, challenging me to come up with some new recipes.  This is one that I came up with.  I think you’ll like this one….sweet peaches in caramel with a few crunchy pecans for texture.  Can you say, YUM?

Caramel Peach Praline Pie

3 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
2 teaspoons salt
2 sticks chilled unsalted butter, cut into 12-inch cubes
12 cup ice-cold water

In a large bowl, whisk the flour with the sugar and salt. Add the butter and, using your fingers, press the cubes of butter into the flour until they flatten and break apart into pea-size crumbles. Form a well in the center of the flour and pour in the water. Using a fork, flick the flour from the side of the bowl over the water, while turning the bowl, and toss until all the water is absorbed and the dough is still crumbly.

Scrape the dough onto a work surface and gather and press the dough until it forms a compact disk. Halve the disk and then form each half into a smaller disk. Wrap each disk separately in plastic wrap, and refrigerate for 1 hour.

Pecan Peach Caramel Filling

6 large fresh peaches, peeled and sliced (you can use frozen)
12 cup granulated sugar
14 cup corn starch
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup caramel ice cream topping
12 teaspoon ground cinnamon
14 teaspoon freshly grated nutmeg
½ cup chopped pecans
1 large egg, lightly beaten

In a large bowl, stir the granulated sugar with the cornstarch, lemon juice, vanilla, salt, cinnamon, and nutmeg. Add the peaches and toss until evenly combined. Fold in the pecans and set aside.

Heat the oven to 375 degrees.

Using a rolling pin, roll one dough disk into a 14-inch-thick circle. Fit the circle into a 9-inch deep-dish pie pan and let the excess hang over the edge.  Brush ¼ cup of the caramel sauce up the sides and on the bottom of pie crust.

Pour in the peach filling distribute evenly. Pour remaining caramel sauce over peaches. 
Roll the second dough disk into a 14-inch-thick circle and then, using a knife, cut it into 1-inch wide strips. Arrange the strips in a lattice pattern and then trim both dough circles so that 12 an inch of dough hangs over the edge. Lift up and then fold under the dough edge to form a thick crust, and then press to seal or crimp as desired. Brush the lattice dough and edge with the beaten egg.
Bake the pie until the crust is golden brown and the filling is bubbling in the center, about 1 hour and 10 minutes. Let the pie cool completely before serving.

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