Fresh Peach Pie Caramel

This fresh peach pie with bourbon caramel sauce is a favorite for warm evenings when fresh peaches are at their peak. The combination of tender fruit, flaky crust, and rich caramel makes it a standout dessert that feels a little special but is totally doable at home.

I made this on a whim one summer afternoon when peaches flooded the farmer’s market. It quickly became the centerpiece of our family dinners for weeks.

Ingredients

• Two pounds of ripe peaches: peeled and/or sliced for sweet, juicy filling. Pick peaches that give slightly to gentle pressure and smell fragrant.
• Granulated and light brown sugar: add both sweetness and depth. Light brown sugar brings a subtle molasses note that complements the fruit.
• Instant tapioca: helps thicken the juicy filling without making it gloopy. Make sure it’s finely ground for a smooth texture.
• Vanilla extract: enhances the warm flavors of peaches and caramel. Use pure vanilla for best aroma.
• Lemon juice: balances sweetness and brightens the fruit flavors. Freshly squeezed lemon juice is key.
• Homemade double pie crust: made from butter for flakiness. Chill dough thoroughly before rolling to prevent shrinking.
• Large egg yolk: for egg wash to give the crust a glossy, golden finish.
• Sparkling sugar: for a sparkly, crunchy crust edge.
• Bourbon caramel sauce: sugar, unsalted butter, heavy cream, sea salt, vanilla extract, and bourbon bring an extra layer of indulgence. Use full-fat cream at room temperature for smooth caramel.

Instructions

Build The Bourbon Caramel Sauce:

Heat the sugar slowly in a saucepan over medium heat. Stir occasionally but patiently. The sugar will clump before melting into a glossy amber syrup. This stage is critical so watch closely to avoid burning.

Whisk in the butter:

Once sugar is melted. The mixture will bubble vigorously. Keep whisking until smooth. If the caramel clumps or separates, whisk off heat, then return carefully to the stove.

Gradually whisk in cream:

Room temperature cream in two additions while off heat. This tempers the caramel preventing it from seizing. Add salt, vanilla, and bourbon last. Let the sauce cool fully to thicken before serving or storing.

Prepare The Pie Dough:

Roll out one dough disk gently on a floured surface to about thirteen inches. Transfer carefully into a nine-inch pie pan without stretching the dough to avoid shrinking. Trim excess dough and refrigerate.

Roll out second disk:

Cut into one-inch strips, and cover while you make the filling.

Make The Filling:

Toss peaches with brown sugar, vanilla, and lemon juice. Let sit five minutes to macerate and soften the fruit.

Mix dry ingredients:

Granulated sugar, instant tapioca, cinnamon, and salt separately. Sprinkle this over the peaches and toss again. Let sit at room temperature an additional 10-15 minutes until juices release.

Assemble The Pie:

Pour filling into chilled crust. Weave strips decoratively over the top making a lattice pattern and seal edges by pressing them together then crimping.

Brush lattice:

With egg wash and sprinkle with sparkling sugar for shine and crunch.

Bake The Pie:

Place pie on a lined baking sheet to catch drips. Bake at 400 degrees Fahrenheit for 25 minutes, then lower heat to 350 degrees for 25 to 30 more minutes until juices bubble and crust is golden. Tent with foil if crust browns too fast.

Cool fully:

On a wire rack for at least four hours to allow filling to set before slicing. Serve with bourbon caramel sauce drizzled generously on top or on the side.

The peaches are the star here, so I always choose the ripest fruit to get the best texture and natural sweetness. One summer I baked this for a family reunion and the caramel sauce was the first thing to disappear. It’s a crowd-pleaser every time.

Storage tips

This pie keeps well covered at room temperature for two days. Refrigerate afterward to maintain freshness, bringing to room temperature before eating for best flavor. The caramel sauce can be stored in an airtight jar in the fridge for up to two weeks. Warm gently before using.

Ingredient swaps

For a dairy-free caramel, substitute coconut cream and vegan butter but note texture may change slightly. Use honey or maple syrup instead of granulated sugar in the caramel for a different sweet note. If fresh peaches are unavailable, thawed frozen peaches work fine though they may be softer.

Serving ideas

Serve slices with whipped cream or vanilla ice cream to balance the caramel’s richness. Add toasted pecans or sliced almonds on top for texture contrast. A splash of bourbon over the warm pie elevates the flavor for grown-up desserts.

Cultural or historical context

Peach pie is a classic American dessert celebrating summer’s bounty. The lattice top originated in Europe as a way to show off the fruit inside while allowing steam to escape. Adding bourbon is a playful nod to Southern influence where peach recipes and bourbon often cross paths.

Seasonal twists

Add a pinch of ground ginger or nutmeg to the filling for subtle warmth in colder months. Swap peaches for apples and decrease baking time slightly for a fall-inspired twist. Top with fresh berries during late summer for added color and flavor once peaches are fading.

This pie combines comforting classic flavors with an elegant twist. It shines best when served with a generous drizzle of the homemade bourbon caramel sauce.

Frequently Asked Recipe Questions

→ How do I prevent the crust from shrinking?

Be sure not to stretch the dough when placing it into the pie plate and chill it well before baking to keep its shape.

→ What does instant tapioca do in the filling?

It thickens the peach juices, helping the filling set and avoid sogginess during baking.

→ Can I make the bourbon caramel sauce ahead of time?

Yes, prepare the sauce in advance and cool it completely. Store in the fridge and bring to room temperature before serving.

→ How can I keep the top crust golden?

Brush with egg yolk wash and sprinkle coarse sugar before baking for a shiny, crisp finish.

→ What is the best way to slice this pie?

Allow the pie to cool for several hours to set the filling, then use a sharp knife to slice gently and serve.