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Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Ingredients
Makes 1 (9-inch) pie
For the Bourbon Caramel Sauce:
For the Peach Lattice Pie:
To make the Bourbon Caramel Sauce:
Step 1
Pour the sugar into a medium high-sided saucepan, tilting the pan to distribute the sugar evenly across the bottom of the pan. Set the pan over medium-high heat. Use a rubber spatula to occasionally push the sugar from the outer edge of the pan toward the center. The sugar will clump up slightly, but just keep pushing it around a bit; it will eventually smooth out. When the sugar is dissolved and darkened to the color of a copper penny (about 5 to 7 minutes), add the butter and whisk until incorporated.Be careful:the mixture will bubble up when you add the butter and might even seem like it’s about to overflow the pan; just keep whisking and it will quickly settle back down.
Step 2
Take the pan off the heat and carefully add the cream in two stages, whisking until smooth and incorporated. Add the salt, vanilla, and bourbon, whisking to combine.
Step 3
Pour the caramel through a fine-mesh strainer into a bowl and cool completely to room temperature, about 2 hours, before using or transferring to an airtight container to store in the refrigerator. Return to room temperature before using.
To make the Peach Lattice Pie:
Step 4
Roll out one disc ofMagpie Dough for Flaky Piecrustinto a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a 9-inch pie pan and trim overhang to 1 inch all the way around. Cover the bottom crust with plastic wrap and put the pan in the refrigerator while you roll the dough to the top shell.
Step 5
Roll out the second disk of pie dough to a 13-inch circle with an even thickness of 1/4 inch. Transfer dough to a parchment-lined baking sheet and using a pizza wheel, pastry cutter, or large knife, along with a ruler, cut dough into ten 1-inch-wide strips. Cover with plastic wrap and refrigerate while you work on the filling for the pie.
Step 6
Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
Step 7
In a large bowl, toss the peaches with the brown sugar, vanilla extract, and lemon juice. Let sit 5 minutes.
Step 8
In a small bowl, whisk together the granulated sugar, ground tapioca, cinnamon, and salt. Sprinkle the sugar mixture over the peaches and toss to combine. The mixture may look dry at first; let it sit at room temperature for 10 to 15 minutes to allow the sugar and lemon juice to draw more of the juices out of the fruit, then give it another good tossing to mix well and moisten all of the sugar and tapioca granules.
Step 9
Retrieve the prepared crust from the refrigerator and set the pan on the parchment-lined baking sheet. Pour the filling into the bottom shell. Use your index finger to scrape some of the syrupy fruit juices off the sides of the mixing bowl and generously moisten the top edge of the shell.
Step 10
Lay remaining dough strips on top of the pie in a lattice pattern, then roll and crimp the edges.
Step 11
Whisk the egg yolk with 1 tablespoon water. Lightly brush the lattice with the egg wash and sprinkle with sanding sugar. Transfer the baking sheet to the oven and bake the pie 25 minutes, then rotate the baking sheet, lower the oven temperature to 350°F (175°C), and bake 30 minutes more, or until the juices bubble up through the lattice. Tent the top with foil if the crust starts to over-brown.
Step 12
Set the baking sheet on a wire rack and let the pie cool and set uncovered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve with bourbon caramel sauce.
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Reviews (5)
Back to Top我添加了一个杯桃子树莓,和peeled the peaches as well. The filling is very good and wasn't runny at all. It could have easily used more peaches as this just filled my 9 inch glass pie plate. My issue is with the caramel sauce. This recipe made FAR too much, and I now have tons left over. I made it a day ahead and refrigerated it overnight - so it was too thick to pour and needed a reheating in the microwave. It was also far too sweet and rich for my taste - but looking at the amount of sugar and butter, that's not surprising. It's probably the nature of caramel sauce - I just felt there was too much of it, and it was all too sweet and cloying. I like the pie on its own.
Jurnee
Vancouver, BC
9/8/2021
It's peach and blueberry season here in Maine, and this recipe was adapted for a delicious rendition showcasing both fruits. I always start with a scratch butter pie crust. My changes: - (for fruit) 1 1/3 # fresh peaches + 2/3 # fresh blueberries - (cut some sugar) 1/4 c (down from 1/2 c) light brown sugar - (alternative thickening agent) 3 T all-purpose flour instead of tapioca - (spices) 1/2 t nutmeg + 1/8 t cinnamon (instead of 1/2 t cinnamon) Whisked egg whites were used to brush the crust for a beautiful shine. Baking times were spot on. A gorgeous (and absolutely delicious) late summer treat!
jessasaurusrex
Maine
8/17/2020
This is now my go to peach pie. My family owns a peach farm so we always have more peaches than we know what to do with. I didn't change a thing about the filling or the sauce but I use the flaky pie crust recipe from the cook book "sweetie pies"
nfinn91
9/7/2018
I made this pie for a dinner party and it was nothing short of spectacular! I was worried that the peaches were too soupy, but the ground tapioca took care of that without the result ending up "gummy" as it often does with corn starch. The pie with the bourborn caramel sauce and ice cream is very rich, but that didn't stop most of the guests from having seconds!
jennycookinggoddess
Düsseldorf, Germany
7/20/2018
This pie is absolutely delicious. I love to make pies & found this to be very easy. ❤❤
suzysanfran
San Francisco, CA
8/13/2016