CARAMEL PEACH PIE
ING 3 pounds ripe peaches 2 tablespoons cornstarch 1 1/2 tablespoons all-purpose flour 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar, divided 1/4 cup mild honey 2 tablespoons water 3 tablespoons unsalted butter All-butter pastry dough 1 tablespoon whole milk
PREP FRUIT Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
CARAMEL Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
CRUST Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
ASSEMBLY Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife or use a tiny heart or star cookie cutter to make it fancier. Note, however, the crust will “wrinkle” as it settles, and your cut-out shapes won’t hold up all that well.
Bake pie on hot baking sheet 25 deg 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temp.
SERVE w/ scoop vanilla ice cream