This dessert combines a flaky double crust with a tender, sweet peach filling. It is topped with a rich, buttery caramel sauce for a professional finish.
List of ingredients
- 2 cups granulated sugar – used for the caramel base.
- 3/4 cup unsalted butter – adds richness to the sauce.
- 1 1/4 cups heavy cream, at room temperature – creates the creamy caramel texture.
- 1 teaspoon sea salt or kosher salt – balances the sweetness of the sauce.
- 3 teaspoons vanilla extract – provides aromatic depth.
- 2 tablespoons non-alcoholic bourbon flavoring – adds the signature complex flavor without alcohol.
- 1 recipe Perfect Homemade Pie Crust – enough for a double-crusted 9-inch pie.
- 2 pounds ripe peaches, peeled, halved, pitted, and cut into 8 wedges – the primary fruit filling.
- 1/2 cup packed light brown sugar – enhances the peach flavor with molasses notes.
- 1 tablespoon vanilla extract – flavors the fruit filling.
- 1 tablespoon freshly squeezed lemon juice – provides acidity to brighten the peaches.
- 1/2 cup granulated sugar – sweetens the filling.
- 3 tablespoons finely ground instant tapioca – acts as the primary thickener.
- 1/2 teaspoon ground cinnamon – adds warmth to the fruit.
- 1/8 teaspoon sea salt or kosher salt – enhances all the flavors in the filling.
- 1 large egg yolk – used for the egg wash to brown the crust.
- 2 tablespoons sparkling or coarse sugar – adds crunch and sparkle to the top.
step-by-step instructions
- Prepare the Caramel Sauce: Heat 2 cups of granulated sugar in a medium saucepan over medium heat, stirring occasionally. Cook for 5 to 7 minutes until the sugar melts and becomes thick and amber-brown.
- Incorporate Butter: Once melted, whisk in 3/4 cup of unsalted butter until fully combined. Allow the mixture to cook for 30 seconds without stirring.
- Add Cream: Remove the pan from heat. Slowly whisk in 1 1/4 cups of room-temperature heavy cream, adding half first and then the rest to avoid overheating.
- Final Sauce Seasoning: Whisk in 1 teaspoon salt, 3 teaspoons vanilla extract, and 2 tablespoons non-alcoholic bourbon flavoring. Pour into a bowl and cool for 2 hours.
- Form Bottom Crust: Roll out one chilled pie dough disk into a 13-inch circle on a floured surface. Ease it into a 9-inch pie plate, trim the edges, and refrigerate.
- Prepare Lattice Strips: Roll the second disk into a 13-inch circle. Place on parchment paper and cut into ten 1-inch-wide strips. Refrigerate.
- Prepare Fruit Mixture: Preheat oven to 400°F. In a bowl, combine 2 pounds of sliced peaches, 1/2 cup brown sugar, 1 tablespoon vanilla, and 1 tablespoon lemon juice. Let sit for 5 minutes.
- Thicken the Filling: Mix 1/2 cup granulated sugar, 3 tablespoons instant tapioca, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Toss this mixture with the peaches and let sit for 10 to 15 minutes.
- Assemble the Pie: Pour the peach filling into the chilled bottom crust. Weave the refrigerated dough strips over and under each other to create a lattice. Press edges to seal and crimp.
- Apply Finish: Whisk one egg yolk with 1 tablespoon of water. Brush the lattice with the wash and sprinkle with 2 tablespoons of sparkling sugar.
- Initial Bake: Place the pie on a baking sheet and bake at 400°F for 25 minutes.
- Final Bake: Lower the oven temperature to 350°F. Bake for another 25 to 30 minutes until the filling bubbles through the lattice. Tent with foil if the crust browns too quickly.
- Set and Serve: Remove from the oven and cool at room temperature for 4 hours before slicing. Serve with the cooled caramel sauce.
Mastering the Caramel Topping
Preventing Sugar Crystallization
To avoid the sugar turning into a grainy mass, stir occasionally but not excessively during the melting phase. Introducing too much agitation or impurities can cause crystals to form. If crystals appear on the sides of the pan, you can carefully brush them down with a wet pastry brush.
Managing the Bubbling Effect
When adding butter or cream to molten sugar, the mixture will react violently and bubble up. To manage this safely, always remove the saucepan from the heat source before adding the liquid ingredients. Whisk constantly and steadily to incorporate the fats and liquids without the mixture overflowing.
Identifying the Correct Amber Color
The color of the melted sugar is the primary indicator of the caramel’s flavor. It will transition from a pale gold to a honey-like amber and finally to a deep copper. Remove it from the heat once it reaches a rich amber brown; waiting too long will result in a bitter, burnt taste.
Fixing Seized Caramel
If the caramel seizes and becomes a hard lump after adding cream, do not discard it. Return the pot to the stove over very low heat and stir continuously. The heat will eventually break down the sugar clumps and return the sauce to a smooth, creamy consistency.
Optimizing the Peach Filling
Choosing the Best Peaches
Select peaches that are ripe but still firm to the touch. Overripe peaches can break down too much during baking, resulting in a jammy texture rather than distinct slices. Look for fruit with a strong aroma and minimal bruising.
Effective Peeling Techniques
The most efficient way to peel peaches is the blanching method. Score a small X on the bottom of each peach, dip them in boiling water for 30 seconds, and immediately transfer them to an ice bath. This shocks the skin, allowing it to slip off easily without removing the fruit’s flesh.
The Role of Instant Tapioca
Instant tapioca is used instead of flour or cornstarch because it provides a clearer filling and a superior set. It is specifically designed to activate at the high initial temperature of 400°F. This ensures the pie is thick and stable rather than runny.
Handling Frozen Peaches
If using frozen peaches, thaw them completely and drain them in a colander. It is highly recommended to pat the fruit dry with paper towels to remove excess surface moisture. Too much water in the filling will lead to a soggy bottom crust.
Preventing a Soggy Bottom Crust
Keep the bottom crust chilled until the moment the filling is added to maintain the fat’s structure. Additionally, baking the pie at a high initial temperature helps sear the bottom crust quickly. Allowing the pie to cool completely for 4 hours is essential for the filling to set properly.
Pie Crust and Baking Secrets
Rolling the Dough Correctly
Roll the dough from the center outward, rotating the disk frequently to ensure it remains circular. Avoid overworking the dough, as this develops too much gluten and leads to a tough crust. Use a lightly floured surface to prevent sticking without adding too much extra flour to the dough.
Creating a Perfect Lattice Top
To achieve a professional lattice, ensure your dough strips are chilled and firm before weaving. Fold back existing strips gently to slide the new strip underneath. Once woven, press the strips firmly into the bottom crust to create a secure seal that prevents filling leakage.
Using Egg Wash for Golden Color
The egg yolk wash provides the proteins and fats necessary for the Maillard reaction, giving the crust a deep golden shine. Brushing the wash evenly across the lattice ensures consistent coloring. The addition of sparkling sugar adds a textural contrast and visual appeal.
Managing Oven Temperatures
The two-stage baking process is critical for fruit pies. The initial 400°F blast sets the crust and activates the thickener. Dropping the temperature to 350°F allows the interior filling to cook through and bubble without burning the exterior pastry.
Serving and Storage Guidelines
Importance of the Cooling Period
Cutting into a hot peach pie will cause the filling to run out, as the starches have not yet fully gelled. A 4-hour cooling period allows the internal structure to stabilize. This results in clean slices and a consistent texture throughout the pie.
Best Accompaniments for Peach Pie
While the non-alcoholic bourbon caramel sauce is the primary pairing, a scoop of high-quality vanilla bean ice cream provides a temperature contrast. For a lighter option, use a dollop of unsweetened whipped cream to balance the sweetness of the caramel.
Refrigeration and Shelf Life
Store leftover pie in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Keep the caramel sauce in a separate sealed jar in the fridge. Note that refrigeration can soften the crust slightly over time.
Reheating for Fresh Taste
To restore the crispness of the crust, reheat individual slices in an oven or toaster oven at 350°F for 5 to 10 minutes. Avoid using a microwave, as this can make the pastry chewy. Warm the caramel sauce slightly in the microwave before drizzling it over the heated slice.
Frequently Asked Questions
Can I use canned peaches?
Canned peaches are not recommended because they have a different texture and significantly higher moisture content. This would likely result in a runny filling and a soggy crust regardless of the amount of thickener used.
How many peaches do I actually need?
Since peach sizes vary, you will generally need 7 to 8 medium peaches to yield 2 pounds of fruit. This equates to approximately 5 to 6 cups of sliced wedges.
What is the best substitute for instant tapioca?
If instant tapioca is unavailable, you can use cornstarch or all-purpose flour. However, you may need to adjust the quantity and expect a slightly more opaque filling compared to the clarity provided by tapioca.
Why is my pie filling still runny?
A runny filling usually happens if the pie was not baked long enough or if the fruit was not drained properly. Ensure you see the filling bubbling through the lattice and allow the pie to cool for the full 4 hours before serving.
Print
Fresh Peach Pie with Non-Alcoholic Bourbon Caramel Sauce
- Total Time: 5 hours 40 minutes
- Yield: 8 servings
- Diet: General
Description
This Fresh Peach Pie has the best sweet and tender peach filling inside a buttery, flaky crust. Served drizzled with a scrumptious alcohol-free caramel sauce, this easy peach pie recipe is summer’s best comfort food!
Ingredients
- 2 cups granulated sugar
- 3/4 cup unsalted butter
- 1 1/4 cups heavy cream, at room temperature
- 1 teaspoon sea salt or kosher salt
- 3 teaspoons vanilla extract
- 2 tablespoons alcohol-free bourbon flavoring
- 1 recipe Perfect Homemade Pie Crust
- 2 pounds ripe peaches, peeled, halved, pitted, and cut into 8 wedges
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons finely ground instant tapioca
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt or kosher salt
- 1 large egg yolk
- 2 tablespoons sparkling or coarse sugar
Instructions
- Caramel Sauce: Heat the sugar in a medium saucepan over medium heat, stirring occasionally until melted and amber-brown (about 5 to 7 minutes).
- Combine Butter: Add the butter and whisk until incorporated. Cook for about 30 seconds without stirring.
- Add Cream: Remove from heat and slowly whisk in the cream until smooth.
- Final Touch: Stir in the salt, vanilla, and alcohol-free bourbon flavoring. Cool completely before using.
- Prepare Crust: Roll out one chilled disk of dough and ease it into a 9-inch pie plate. Trim excess and refrigerate.
- Create Lattice: Roll out the second disk and cut into ten 1-inch-wide strips. Refrigerate.
- Prepare Filling: In a large bowl, combine peaches, brown sugar, vanilla extract, and lemon juice. Let sit for 5 minutes.
- Thicken Filling: Whisk together granulated sugar, instant tapioca, cinnamon, and salt; sprinkle over peaches and toss. Let sit for 10 to 15 minutes.
- Assemble Pie: Pour filling into the bottom shell and weave the strips over and under to create a lattice. Crimp the edges.
- Egg Wash: Brush the lattice with a mixture of egg yolk and 1 tablespoon water, then sprinkle with sparkling sugar.
- Bake: Bake at 400°F for 25 minutes, then lower temperature to 350°F and bake for 25 to 30 minutes until juices bubble.
- Cool: Let the pie cool at room temperature for 4 hours before slicing and serving with caramel sauce.
Notes
Avoid over-browning by tenting the top with foil if necessary. Allow the pie to set for 4 hours to prevent a runny consistency.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 467 kcal
- Sugar: 36 g
- Sodium: 349 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 121 mg