Caramel Peach Pie
Indulge in the irresistible flavors of summer with this Caramel Peach Pie—a show-stopping dessert that blends the juicy sweetness of fresh peaches with the rich, velvety decadence of homemade caramel. Perfectly nestled in a buttery, flaky crust, this pie features a luscious filling of cinnamon-spiced peaches layered with a silky caramel sauce, bringing out deep, warm notes in every bite. With a golden lattice top brushed with an egg yolk glaze and sprinkled with coarse sugar for a delightful crunch, this pie is a feast for both the eyes and the palate. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this Caramel Peach Pie is an elegant yet approachable treat that’s perfect for family gatherings, holiday celebrations, or any occasion that calls for a taste of pure comfort. Ready in under two hours, this timeless recipe is sure to become your new favorite way to savor peak-season peaches!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 315 grams All-purpose flour
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 80 milliliters Ice water
- 900 grams Fresh peaches, peeled and sliced
- 100 grams Brown sugar
- 20 grams Cornstarch
- 1 teaspoons Ground cinnamon
- 120 milliliters Heavy cream
- 1 teaspoons Vanilla extract
- 1 Egg yolk
- 15 grams Coarse sugar (for topping)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
Cube the unsalted butter and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F).
In a medium saucepan, combine the brown sugar, cornstarch, and heavy cream over medium heat. Cook, stirring frequently, until the sugar dissolves and the mixture thickens (about 4-5 minutes). Remove from heat and stir in the vanilla extract.
In a large bowl, toss the sliced peaches with the cinnamon and half of the caramel sauce. Set aside.
Roll out one portion of the chilled pie dough into a 12-inch circle on a floured surface. Place it into a 9-inch pie dish, trimming any overhang.
Pour the peach filling into the pie crust and top with the remaining caramel sauce.
Roll out the second portion of dough and cut it into strips for a lattice crust, or leave it whole to cover completely. If using a full crust, cut small slits to allow steam to escape.
Brush the crust with a beaten egg yolk and sprinkle with coarse sugar.
Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow to cool completely before serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 30.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
