Project Pie-a-Week: Caramelized Peach Pie
You probably read the title for this blog post and thought, “Oh wow. Caramelized peach pie. That sounds very fancy, and maybe even too difficult for me to make. I’m not sure I can tackle this one.”
And you would be wrong. Because this pie is so very simple. In fact, it’s so simple that “caramelized” might be a misleading moniker. It should really just be called, “Dump a Bunch of Stuff Including Peaches into a Pie Crust and then Bake it, You Seriously Don’t Have to Do Anything But Peel Peaches and Dump and Stir” Pie. But that’s not the most appealing pie title. And it’s probably too difficult to fit into a cookbook index anyway.
So “Caramelized Peach Pie” it is.
And delicious it is too.
Caramelized Peach Pie
Two pie crusts (You can make your own. As many of you know, I don’t do this. Because I’m terrible at it. But this doesn’t detract from my ability to act like an expert on pie baking, mostly because I am a true expert at pie eating. It’s called pie logic.)
2/3 cup packed brown sugar
1/3 cup flour
1/4 tsp. ground cinnamon
6 cups peeled and sliced peaches (about 6-8 peaches; see here to learn how to peel and slice your peaches with ease; I hate peach skin with a fiery passion, so knowing how to peel peaches with ease is a major life win for me.)
1 tsp. lemon juice
1 tbsp. butter
What you do:
1. Heat oven to 425 degrees F.
2. Mix sugar, flour, and cinnamon in a large bowl. Stir in peaches and lemon juice.
3. Place one of your pie crusts in your pie plate. Dump–I mean, elegantly pour–everything from the bowl into that pie crust. Cut butter into small piece and sprinkle over the peaches. Cover that heaping and delicious-looking mess of peaches and sugar and flour with your other pie crust, and cut small slits into the crust. (I cut a slit in the shape of a peach. You guys, I even made a little pie crust leaf. See above. I know. I’m adorable.) Seal and flute. THAT’S IT!
4. Wonder, “Oh wait, where did the caramelizing happen?” It happened when you dumped–I mean, meticulously poured–the brown sugar into the bowl and stirred it in with the peaches. It will continue to happen when you bake the pie. Easiest. Caramelizing. Ever.
5. Cover the edge of the pie crust with a 2-3 inch strip of aluminum foil to prevent excess browning. Remove foil during the last 15 minutes of baking.
6. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through the slits (or your adorable pie crust). Cool on a wire rack at least 2 hours…if you can handle the wait. Also, serve it with vanilla ice cream. Or don’t. But you probably won’t be sorry if you do.