Just Peachy

For those of you who do not know me, I have to tell you something about myself: I am an award winning pie baker. It wasn’t a large scale contest by any means, but I won first place nonetheless! The bake-off was part of the Brentwood Country Mart Rodeo Days celebration back in August 2007, and it was the height of peach season. As I carefully hand-selected each juicy, fragrant peach from the stand at the Santa Monica Farmers’ Market I knew that each one was going to help me bake my winning creation… and that they did. Grand prize bragging rights and a $250 gift certificate to the Country Mart!

In an attempt to relive my glory days, this weekend I decided to bake my award winning recipe. No sharing with the judges this time!

“Just Peachy” Caramel Delight

Ingredients:

2 pie crusts, rolled to cover a 9-inch diameter glass pie dish (either make your own, or, I find that Pilsbury brand pie crusts taste great and save time)

Filling

1 c. Sugar, divided

½ tsp Cinnamon

¼ tsp Salt

3 lbs Peaches, ripe, peeled and cut into 8 wedges each (about 6 large peaches)

1 Tbsp Lemon Juice

¼ c. Water

2 Tbsp Unsalted Butter

2 Tbsp Heavy Whipping Cream

3 Tbsp Flour

1 ½ Tbsp Cinnamon-Sugar (1 Tbsp sugar mixed with ½ Tbsp ground cinnamon)

Method:

Preheat oven to 375°F. Place one pie crust in 9-inch diameter glass pie dish. Trim edge to overhang 1”. Fold edges out and under and pinch decoratively. Stick fork in bottom of crust in several places so crust will bake flat. Line the crust with foil and place dried beans for weight on top. Bake for approximately 20 minutes or until crust is set and just barely golden.

For filling, mix ½ cup sugar, cinnamon and salt in large bowl. Add peaches and lemon juice, stirring to coat. Set aside for 20-30 minutes.

Stir ½ cup sugar and water in a medium saucepan over medium heat until sugar is dissolved completely. Increase heat to medium-high and boil mixture, without stirring, but occasionally swirling pan, for approximately 10 minutes or until caramel is a deep golden color. Remove from heat and add butter and cream. Use caution, as mixture will bubble vigorously. Strain juices from peach mixture into caramel and stir.

Add flour and caramel sauce to peaches and stir to coat. Transfer all filling to the pre-baked pie crust, mounding it in the center.

Cut remaining pie crust into ten ¾ inch wide strips. Place five strips in one direction across the top of the pie, spacing evenly. Beginning in the center, using one strip at a time, weave remaining strips in the opposite direction, forming the lattice top. Press ends of strips onto edge of baked crust to keep in place. Sprinkle entire pie with cinnamon-sugar.

Cover pie loosely with tin foil and bake, covered, for 35 minutes. Remove foil and continue to bake, approximately 25 minutes longer, until filling is bubbling and lattice is golden brown.

The pie I baked this weekend may not have won any contests this time around, but it won top honors from me and the select few who got to try it!

-Katrina