Prep 15 mins
Cook 50 mins
This is a different sort of pie and one that you can use all year long as it uses canned peaches. It's Southern States regional because of the peaches.
- 1 unbaked pie shell
- 1 3⁄4 cups drained peach slices in juice, reserve juice for sauce
- 1 cup sifted all-purpose flour (sift before measuring)
- 2 tablespoons sifted all-purpose flour (sift before measuring)
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄4 cup butter, room temperature
- 1⁄3 cup milk
- 1 teaspoon vanilla
- 1 egg
- 2⁄3 cup brown sugar, firmly packed
- 1⁄4 cup butter
- 1⁄4 cup reserved peach juice
- 2 tablespoons corn syrup
- Combine all sauce ingredients in saucepan; bring to a boil.
- Cook for 1 minute.
- Set aside and cool to lukewarm.
- Sift together the flour, baking powder, cinnamon, salt, and sugar.
- Add butter, milk, and vanilla.
- Beat for 2 minutes at medium speed of electric mixer.
- Add egg and beat 1 minute longer.
- Fold in peaches, reserving 8 slices for topping later.
- Pour batter into unbaked pie shell.
- Spoon cooled caramel sauce over top of batter.
- Bake at 350° for 50 to 60 minutes, or until set.
- 10 minutes before the pie is done, quickly arrange reserved peach slices over the top and finish baking.
- Serve peach pie warm.
Seriously good and too easy...my hips won't lie! I used fresh peaches.
This is a delicious caramel peach pie. It is definitely not your ordinary kind. It reminds me of a streusel-topped peach pie and it is wonderful. You get that flavor throughout the pie instead of just on top like most. I did use the canned peaches. Mine was done in about 55 minutes. For the pie crust I used "My No Roll Pie Crust" which is easy and delicious. Thanks for sharing!
Oh...I do wish I could give this MORE stars!!! Wow, it is so delicious--will definitely be printed off and officially inducted into the "Tried & True" All-Time Favorites Recipe Binder on my shelf here. Truly a Keeper. But you already knew that, didn't you? :-) Okay, here's what I did: I used fresh peaches & that worked perfectly--I didn't have to adjust the baking time or anything! That's the ONLY change I made. I didn't really care for the peach slices on top (at the last 10 minutes)--as they were sort of sour, but they really were pretty, so for the aesthetics--they're worth it. The only concern I had was that the caramel & batter sort of swoozed over the edge of the pie crust, and welded the bottom of the crust to the pan...which is proving to be like the monkey's hand in the cookie jar!!! We WANT that stuff from the bottom---it looks BEYOND WONDERFUL!!!! Anyway....it may have burbled over the crust because of my enthusiastic 2-cups of fresh peaches (instead of 1 3/4 canned). Next time I'll see how it goes & let you know. Thanks for a GrEaT recipe...this is one that will be made many times.