Caramel Peach Pie

Recipes that work best for teardroppers

Caramel Peach Pie

Postby Laredo » Fri Sep 17, 2004 9:34 pm

(1) make ahead at home -- this is better the 2nd day! :wav

(2) streusel topping: Mix 2 Tbsp brown sugar with 1 pkg cinnamon-spice instant oatmeal and 4 tbsp chopped pecans and sprinkle over top of pie

(3) apple filling: substitute 3 cups sliced apples for peaches

(4) apricot/peach filling: substitute 4 large apricots for 2 of the peaches

You will need: A Dutch oven and the means to heat it to 350 degrees F

A metal deep dish pie pan that fits inside the Dutch oven with at least 1/2'' clearance all the way around

A ring stand for the pie plate (save a large empty tuna can with both ends and all labels removed for this)

If you are heating your Dutch oven on a stovetop, you will need a small torch to brown the top -- cf your favorite tv chef's technique for creme brulee)

Make the crust: in a 1 gal ziploc bag combine
3 cups flour sifted with
3/4 teaspoon salt and
1/2 teaspoon pumpkin pie spice
1 stick of butter cut into small cubes
(up to) 3 tablespoons ice water (yes, float ice in the water)
Seal bag with least possible excess air. Knead from outside until contents resemble very fine gravel. A teaspoonful at a time, add ice water and knead well between additions until the dough forms and sticks together. Seal bag again. Lay flat and press dough out as thin as possible inside bag. Let rest in a cooler or refrigerator at least 10 minutes or up to an hour.

Meanwhile: preheat the dutch oven with the ringstand inside and butter the inside of the pie pan but do not put it on the heat yet.

Make the filling:

Combine 1/2 cup dark brown sugar
1/2 cup dark karo syrup
5 ounces evaporated milk
1 tablespoon pumpkin pie spice
1/2 stick melted butter

10 large peaches, peeled, pitted and sliced OR
8 large peaches and 4 large apricots, peeled, pitted and sliced
(substitution: 2 small or one large cans sliced peaches, drained, plus 1 can apricot halves, drained and sliced)

Melt butter. Add syrup, milk, sugar and spice; bring to a full rolling boil and cook 5 minutes; add fruit, lower heat and simmer 10 minutes or until thick enough to coat the back of a spoon.

Make the pie:
Remove the crust from the bag and place in the buttered pan, pressing to cover pan thinly but evenly and reach up 1/3 inch above the upper rim. Fold this down and pinch for top crust.
Pour the filling into the crust and immediately set the pie pan in the Dutch oven. Bake for 35 to 45 minutes. Sprinkle streusel over pie for last 5 minutes of baking. If not using streusel, sprinkle top of pie with additional dark brown sugar and melt with small torch.

Serve warm with whipped or ice cream.

:wav: :wav:
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