Ingredients for Caramel Peach Pie
- Unbaked Pie Shell
- Peach Slices In Juice
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups granulated sugar (1 cup for sauce, 1 cup for crust)
- 1 1/2 cups (3 sticks) unsalted butter (1/4 cup for sauce, 1/2 cup for crust)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup packed brown sugar
- Peach Juice
- Corn Syrup
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How to Make Caramel Peach Pie
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/4 cup butter, 1/2 cup heavy cream, and 1/4 cup water.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce heat to low and simmer for 1 minute, stirring occasionally, until slightly thickened.
- Remove from heat and let cool completely to lukewarm.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup milk and 1 teaspoon vanilla extract.
- Beat with an electric mixer on medium speed for 2 minutes.
- Add 2 large eggs and beat for 1 minute more.
- Gently fold in 2 (15 ounce) cans of sliced peaches, reserving about 8 slices for the topping.
- Pour the batter into an unbaked 9-inch pie crust.
- Spoon the cooled caramel sauce evenly over the batter.
- Arrange the reserved peach slices on top.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts browning too quickly, cover the edges loosely with foil.
- Let cool completely on a wire rack before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
198g
Fat
48g
Carbs
26g
