Here in the Colorado high country we are blessed to have nearby lower altitude areas that grow gorgeous, ripe, juicy peaches. The summer farmers’ market near main street Telluride sells buckets of them to eager fruit lovers. The peaches are refreshing on a steamy summer day. We over buy them so we can slice them into pieces and store them in the freezer to use year round in desserts like this pie. The addition of salted caramel sauce makes the pie a bit more indulgent. Drizzle it over the top and serve more on the side; save any leftovers to eat with ice cream.
Peach Pie with Salted Caramel Sauce
Recipe by Marla Meridith
Total Cooking Time: 2 hours, 30 minutes
Active Cooking Time: 1 hour, 30 minutes
Difficulty: Project Cooking
All-Butter Pie Crust
- 2½ cups white whole wheat flour
- ½ teaspoon salt
- 2½ sticks (10 ounces) unsalted butter, chilled and cut into ½-inch pieces
- 4 to 6 tablespoons ice cold water
- 8 large (3½ pounds) ripe but firm peaches
- ½ cup pure maple syrup
- 1½ tablespoons freshly squeezed lemon juice
- ¼ cup plus 1 tablespoon white whole wheat flour
- 1 teaspoon ground ginger
- 1 egg yolk
Salted Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon sea salt
- Food processor
- Cookie cutters
- Deep-dish pie pan
Make the pie crust. In a food processor, briefly pulse together the 2½ cups of flour and salt. Add the 2½ sticks of butter and pulse until the mixture forms chickpea-size pieces. Add the cold water 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together. You should be able to pinch the mixture and have it stay together.
Remove the flour mixture from the food processor and form the dough into two equal balls, wrapping each in plastic wrap and flattening each into a disk. Refrigerate for at least an hour.
Line a baking sheet with parchment paper. Roll out one disk of dough large enough to cover a deep-dish pie pan. Drape the dough over the pan, folding any overhanging pastry edges under, and crimp the side. Roll out the second disk about ⅛-inch thick and cut it into shapes using cookie cutters. Place the shapes on the baking sheet lined with parchment paper. Refrigerate all of the dough until ready to use.
While pastry rests, make the peach filling. Bring a large saucepan of water to a boil and fill a large bowl with ice cold water. Using a sharp knife, score a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute. The skins will begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches. Slice the peaches into ½-inch wedges. Transfer the peach wedges to a large bowl. Add the maple syrup, lemon juice, ¼ cup plus 1 tablespoon of flour, and the ginger. Toss well and let stand for 5 minutes.
Place a rack in the middle of the oven and preheat the oven to 400°F.
Whisk the egg yolk with 2 tablespoons of water to make an egg wash. Pour the peaches and their juices into the chilled pie shell. Brush the edge of the pie shell with some of the egg wash and layer the cut dough shapes on top of the filling. Brush the remaining egg wash on the top of the shapes. Transfer the pie to a rimmed baking sheet (to catch any drips) and place both in the oven. Bake the pie for an initial 30 minutes.
Reduce the oven temperature to 375°F, cover the edge of the pie with aluminum foil, and bake the pie until the filling is bubbling and the crust is deeply golden on the top, about 5 to 10 minutes longer. Transfer the pie to a rack to cool completely.
While the pie cools, make the salted caramel sauce. Heat the sugar in a medium-size heavy-bottomed saucepan over medium heat with the ¼ cup of water. While the sugar warms, warm the cream over low heat in a second small saucepan. The sugar will melt into a thick amber colored liquid. Once the caramel has reached a deep amber color, whisk in the cream, stirring well the entire time. Let the caramel cook just until uniform, 2 to 3 minutes. Remove from the heat and stir in the 2 tablespoons of butter and 1 teaspoon of sea salt. Transfer to a heat-safe jar. Allow to cool slightly.
Slice the pie and drizzle caramel sauce over the top. Store any remaining caramel in the refrigerator.
Photo by Kristofer Noel