Oh, pie!! Sweet and flavorful salted caramel peach pie.
Summer is officially over, now that markets are full of pumpkins, chestnuts and apples, but there are still plenty of peaches to take home and bake a pie. And I have to tell you… this recipe is a keeper. Combination of peaches and salted caramel is just amazing.
I guess this is going to be my last summer recipe for this year. I am excited for the Fall and my favorite holiday of the year that follows this beautiful season. Fall flavors & colors + Christmas in just 3 months – that equals a couple of great months for cooking and more time to spend at home with my family. I am so excited about all flavors that Fall has to offer. I can’t wait to bake my first apple pie for the season. I plan to re-make an old recipe that combines cheesecake and apple pie in one piece of deliciousness… and don’t get me started on the chestnuts. I have to admit – I am totally addicted to chestnuts. Every year I cook a big batch and put in the freezer to have throughout the year, so I plan to cook a lot of chestnut this month.
I realize I’ve been writing more about Fall here, than this recipe, but as much I want to tell you more about it – I just can’t find the right words at the moment. This pie is a great classic with a little twist and is simply amazing – all you need to know.
I usually make my own salted caramel, but you can go for a jar of commercial one in case you don’t feel like preparing your own salted caramel, but I have to tell you – it only takes a few minutes and you won’t need a candy thermometer if you follow my recipe. I use only half a batch of my salted caramel recipe here, but you can use the rest for serving. Just sprinkle a few teaspoons of hot caramel over a piece of pie
Hurry up, cause peach season is almost over.
Summer is officially over, now that markets are full of pumpkins, chestnuts and apples, but there are still plenty of peaches to take home and bake a pie. And I have to tell you… this recipe is a keeper. Combination of peaches and salted caramel is just amazing.
I guess this is going to be my last summer recipe for this year. I am excited for the Fall and my favorite holiday of the year that follows this beautiful season. Fall flavors & colors + Christmas in just 3 months – that equals a couple of great months for cooking and more time to spend at home with my family. I am so excited about all flavors that Fall has to offer. I can’t wait to bake my first apple pie for the season. I plan to re-make an old recipe that combines cheesecake and apple pie in one piece of deliciousness… and don’t get me started on the chestnuts. I have to admit – I am totally addicted to chestnuts. Every year I cook a big batch and put in the freezer to have throughout the year, so I plan to cook a lot of chestnut this month.
I realize I’ve been writing more about Fall here, than this recipe, but as much I want to tell you more about it – I just can’t find the right words at the moment. This pie is a great classic with a little twist and is simply amazing – all you need to know.
I usually make my own salted caramel, but you can go for a jar of commercial one in case you don’t feel like preparing your own salted caramel, but I have to tell you – it only takes a few minutes and you won’t need a candy thermometer if you follow my recipe. I use only half a batch of my salted caramel recipe here, but you can use the rest for serving. Just sprinkle a few teaspoons of hot caramel over a piece of pie
Hurry up, cause peach season is almost over.
Ingredients for the sweet pastry (makes 1x24cm round pie):
270 grams (9.5 oz) flour
60 grams (2 oz) powder sugar
1/2 tea spoon salt
130 grams (4,5 oz) butter, at room temperature
2 medium egg yolks
4 table spoons (25 ml.) cold water or milk
For the filling:
4 large peaches, chopped into pieces
1 teaspoon cardamon
A pinch of cloves
1/2 teaspoon ground ginger
1 tablespoon cornstarch
Half a batch of my homemade salted caramel (about 100-150 grams)If you are making your own salted caramel, start by doing that and leave to cool to room temperature. You can make that ahead of time. Check out my recipe for homemade salted caramel!
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add egg yolks and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Divide pastry into two parts – 1/3rd (to use to cover the pie) and 2/3rd (to use for the bottom of the pie), shape into disks and put in the fridge for 30 minutes.
Remove 2/3rd part pastry from the fridge and set over a floured wooden board or your counter top. Let it rest for 10 minutes. Roll pastry into a large circle, enough to cover the bottom and sides of your pie baking dish. Gently press pastry down to the sides and bottom, don’t cut the excess pastry around the edges. Cover loosely with plastic wrap and put in the fridge for another 30 minutes. In the meantime remove the other part of pastry from the fridge and let it rest for 10 minute.
While pastry is resting, prepare the filling:
In a large bowl combine peaches, cardamom, cloves, ginger and cornstarch. Stir very well, so that all peach slices are coated with the spices and starch. Add salted caramel and stir to combine.
Remove pie baking dish from the fridge and pour the filling in.
Roll the 1/3rd part of pastry, that had rested, into a large circle to cover tightly the whole pie or roll into a rectangular and cut into strips in order to make a lattice. Decoration is up to you.
Once you have covered the pie, put in the freezer for about 10 minutes then brush with a lightly beaten egg and sprinkle with sugar (optional).
Preheat your oven to 180C (350F).
Bake for about 50-60 minutes or until golden brown.
Let pie cool to room temperature completely before slicing it.*****
270 grams (9.5 oz) flour
60 grams (2 oz) powder sugar
1/2 tea spoon salt
130 grams (4,5 oz) butter, at room temperature
2 medium egg yolks
4 table spoons (25 ml.) cold water or milk
For the filling:
4 large peaches, chopped into pieces
1 teaspoon cardamon
A pinch of cloves
1/2 teaspoon ground ginger
1 tablespoon cornstarch
Half a batch of my homemade salted caramel (about 100-150 grams)If you are making your own salted caramel, start by doing that and leave to cool to room temperature. You can make that ahead of time. Check out my recipe for homemade salted caramel!
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add egg yolks and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Divide pastry into two parts – 1/3rd (to use to cover the pie) and 2/3rd (to use for the bottom of the pie), shape into disks and put in the fridge for 30 minutes.
Remove 2/3rd part pastry from the fridge and set over a floured wooden board or your counter top. Let it rest for 10 minutes. Roll pastry into a large circle, enough to cover the bottom and sides of your pie baking dish. Gently press pastry down to the sides and bottom, don’t cut the excess pastry around the edges. Cover loosely with plastic wrap and put in the fridge for another 30 minutes. In the meantime remove the other part of pastry from the fridge and let it rest for 10 minute.
While pastry is resting, prepare the filling:
In a large bowl combine peaches, cardamom, cloves, ginger and cornstarch. Stir very well, so that all peach slices are coated with the spices and starch. Add salted caramel and stir to combine.
Remove pie baking dish from the fridge and pour the filling in.
Roll the 1/3rd part of pastry, that had rested, into a large circle to cover tightly the whole pie or roll into a rectangular and cut into strips in order to make a lattice. Decoration is up to you.
Once you have covered the pie, put in the freezer for about 10 minutes then brush with a lightly beaten egg and sprinkle with sugar (optional).
Preheat your oven to 180C (350F).
Bake for about 50-60 minutes or until golden brown.
Let pie cool to room temperature completely before slicing it.*****
And as for the chestnuts. I have a few awesome recipes you can try this year. Check them out here /for more info click on the pictures/:
Learn how to cook chestnuts
Chestnut chocolate mousse cake
Homemade chestnut puree
Profiteroles with chestnut white chocolate mousse
Chocolate chestnut cake (gluten free)
Chestnut cream soup
(Visited 2,213 times, 1 visits today)
