Fresh Peach Pie Caramel (Printable Version)

Ripe peaches with bourbon caramel and a tender flakey crust create a delightfully rich dessert.

# Ingredients Required:

→ Bourbon Caramel Sauce

01 - 400 grams granulated sugar
02 - 170 grams unsalted butter
03 - 300 milliliters heavy cream, room temperature
04 - 1 teaspoon sea salt or kosher salt
05 - 3 teaspoons vanilla extract
06 - 2 tablespoons bourbon

→ Peach Pie

07 - 1 recipe Perfect Homemade Pie Crust (enough for a double crusted 23 cm pie)
08 - 900 grams ripe peaches, peeled, halved, pitted, and cut into 8 wedges
09 - 100 grams packed light brown sugar
10 - 1 tablespoon vanilla extract
11 - 1 tablespoon freshly squeezed lemon juice
12 - 100 grams granulated sugar
13 - 3 tablespoons instant tapioca, finely ground
14 - 1/2 teaspoon ground cinnamon
15 - 1/8 teaspoon sea salt or kosher salt
16 - 1 large egg yolk
17 - 2 tablespoons sparkling or coarse sugar for sprinkling

# Guide to Cooking:

01 - Heat granulated sugar in a medium saucepan over medium heat, stirring occasionally until sugar melts into a thick amber-brown syrup (5-7 minutes). Avoid burning. Remove from heat, add butter, and whisk briskly as mixture bubbles. If clumping occurs, whisk off heat to combine, then return to heat. Cook 30 seconds without stirring once blended. Off heat, slowly whisk in half the cream, then the rest, incorporating fully. Add salt, vanilla, and bourbon; whisk until smooth. Cool to room temperature before use, about 2 hours.
02 - On a floured surface, roll one disk of chilled pie dough into a 33 cm diameter circle. Fit into a 23 cm pie plate without stretching. Trim excess dough flush with edge. Cover and refrigerate. Roll second dough disk similarly, cut into ten 2.5 cm wide strips. Cover and refrigerate.
03 - In a large bowl, combine peaches, brown sugar, vanilla extract, and lemon juice; let sit 5 minutes. In a separate bowl, mix granulated sugar, instant tapioca, cinnamon, and salt. Sprinkle over peaches and toss gently. Allow mixture to rest 10-15 minutes until juices release. Toss again before filling pie.
04 - Remove bottom crust from refrigerator. Pour peach filling evenly into crust. Weave dough strips over filling in a lattice pattern, pulling back strips as needed. Seal strips to bottom crust edges and crimp decoratively. Whisk egg yolk with 15 milliliters water for egg wash. Brush lattice lightly and sprinkle with coarse sugar.
05 - Place pie on parchment-lined baking sheet. Bake at 204°C for 25 minutes, then reduce oven to 177°C and bake an additional 25-30 minutes until filling bubbles and crust is golden. Tent with foil if crust browns too quickly. Remove from oven and cool at room temperature for at least 4 hours before slicing. Serve with cooled bourbon caramel sauce.

# Extra Suggestions:

01 - Allow the caramel sauce to fully cool to thicken for optimal texture. Pie filling rests allow juices to develop flavor and improve consistency.

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