Peach Pie

with Bourbon Caramel Sauce

This pie is beautiful. I love peach pie SO much and the caramel sauce takes it over the top!

- Amy

Vanilla Extract

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INGREDIENTS

Butter and Egg Yolk

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Heavy Cream

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Bourbon

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Granulated Sugar

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Ground Cinnamon and Salt

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Peaches

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Light Brown Sugar

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Lemon Juice

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Ground Instant Tapioca

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Flour

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Shortening

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Heat the sugar in a medium saucepan, stirring occasionally Then add the butter.

1

Remove the saucepan from the heat and slowly add half of the cream, whisking constantly.

2

Add the salt, vanilla, and bourbon, whisking to combine.

3

Make the pie crust according to instructions.

4

After chilling the pie dough for 30 minutes, divide it in half.

5

Form the bottom pie crust and carefully ease it into a 9-inch pie plate.

6

In a large bowl, combine the peaches, brown sugar, vanilla extract, and lemon juice. 

7

In a small bowl, combine the rest of ingredients.

8

Sprinkle over the peaches, toss to combine and allow it to sit for a bit.

9

Toss and pour the peaches into the chilled pie shell.

10

Make a lattice pie crust according to instructions.

11

Apply the egg wash all over the top crust, sprinkle it with sparkling sugar and bake.

12

Serve and enjoy!

If your pie starts to over-brown, tent the top with a piece of aluminum foil.

Tips from the chef

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