The Very Best Peach Crumble Pie with Caramel Whiskey Sauce
My poor dilapidated blog will be making a comeback! (Again?) starting with this amazing recipe! Do you like peach cobbler? Do you like whiskey? How about honey or dark brown sugar? Do you like pie? Well, welcome to heaven! Last Saturday I went grocery shopping and decided to check out a farmers market and surprised myself with a bunch of fresh peaches intending to make a cobbler! But after a while, I started to go another direction, thinking I’d like to add whiskey, then caramel, and make it a pie, but crunchy… My brain went around and around like that until I finally landed on a crumbly pie with a sauce. 🙂 I do have a favorite whiskey that this recipe was built on. Fresh peaches and whiskey were the founding stones of this pie and everything else was just designed to encase them in the best way possible. I apologize in advance for the photo quality here, my camera was dead and I didn’t realize it until I got started! So I just used my phone. 😛 Bust first, a shot of the lovely whiskey!
Now, for the recipe!
For my pie crust, I used a recipe for a super flaky crust that I found here at completelydelicious.com, however, where the recipe calls for vodka, I used my honey whiskey instead. I was determined to squeeze that honey flavor in anywhere I could!
For my filling, I created my own recipe after looking over too many recipes that weren’t what I wanted.
Ingredients for the crust
2 1/2 cups all-purpose Gold Medal flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
1/2 cup buttermilk, cold
1-2 tablespoons water, cold
1 large egg, beaten, for the egg wash
Turbinado sugar, for sprinkling on top of pie
Ingredients for the peaches and sauce
6-10 large, ripe, fresh peaches (I prefer more peaches for a fuller pie, use 6 for basic, 10 for fuller)
1/2 C lemon juice
1+ C of American Honey Whiskey (71proof)
2 C packed dark brown sugar
1 stick unsalted butter, room temperature
1 C whipping cream
1/2 tsp nutmeg
Ingredients for the crumble
3/4 C all purpose flour
3/4 C brown sugar (dark or light, your choice)
1 stick unsalted butter, slightly salted
1 C old fashioned oats
You want to assemble the crust first! Once you reach the part of the recipe that calls for chilling for an hour, that is where you will begin to assemble to pie fillings! The instructions below are copied and pasted from the website, so remember the changes I made! Replace the vodka (or water) with whiskey!
Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.
When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to pie dish. Fill pie with peach filling. Repeat with the second disk of dough. Cut dough to form the covering of your pie in the design that you wish.
Now that the crust is chilling you will want to begin assembling the fillings for the pie. First, rinse the peaches well. Cut each in half and peel the halves, removing the core. After they are peeled, slice the peaches into thin slices and place in a large tub. Pour the lemon juice and about 2-3 tbsp of whiskey over the peaches. Add cold water until the peaches are just covered. Set this aside while you prepare the sauce.
In a large pot, pour 1C of whiskey and turn to med-hi heat. Bring the whiskey up to just before boiling, where a few bubbles are forming on the bottom, add in 1/2 C of the brown sugar, whisking constantly. When the mixture starts to foam and bubble, start adding in 3 tbsp of butter, 1 tbsp at a time, allowing each to melt inbetween additions. Continue to whisk. Now add 1 more cup of the brown sugar and whisk! The sugar with foam furiously, whisking will keep it under control. After the sugar is dissolved, turn the heat to med and continue to gently whisk and stir for another 10 min. Now, slowly add 1 C of whipping cream, whisking it in until it is all an even color. Turn heat to med-low and let sit for 5 min, stirring occasionally.
While the sauce is resting, strain the peaches. You want to lightly press them and move them around as to get as much of the lemon water off of them as possible. Once they are strained, add them into the sauce, stirring lightly to coat them all. Bring the peaches up to a med-hi heat. Add in the last 1/2 C of brown sugar, 2 tbsp of butter, and the nutmeg, stirring lightly until it is all dissolved and mixed well. Slowly allow the mixture to come to a slight boil then reduce the heat to low and let stew, uncovered, for 10 minutes gently stirring occasionally. Turn off the heat and allow mixture to rest while you prepare the crumble.
For the crumble, combine the flour and sugar in a medium mixing bowl. Cut butter into flour and sugar mixture until crumbly. I used a fork to help break it all up! Now, use your hands and add in the oats until combined and you have a nice, evenly crumbly mixture!
Now that the peaches have settle, strain the sauce into a separate bowl, pressing peaches until all the sauce is out. Set sauce aside (it’s liquid heaven!!!) and allow peaches to stay in strainer, I placed it back over the now cooled pot so any left over sauce could drip out on its own.
At this point, I was ready to remove my pie crusts from the fridge and roll them out, following the instructions from the recipe above. Follow the link to her post for detailed photos of each step. It helped me a lot to have the photos for reference!
Once the pie crust is rolled into the pan, you are ready to assemble the pie! At this point, set your oven to 350F to preheat. This picks a layered pie. Starting with a layer of the crumble. Make sure you coat the entire bottom! No gaps!
Then you add the strained peaches…
Resist the urge to snack on them! Next, add almost all of the crumble, leaving about 1/4 cup (or less) for sprinkling on top of the pie for decoration.
Sorry for the blurry photo! I was using my phone :P. next, you will take 1 1/2 cups of the caramel whiskey sauce and drizzle it over the crumble. Take the last 2 tbsp of your stick of butter from the sauce recipe, and cut it into little cubes to place all over the crumble.
Next, I rolled out my remaining ball of pie crust and using a pastry cutter, cut out little hearts for my top layer of crust. You can do whatever design you like! Most peach pies traditionally have a lattice design, but I’m hopeless with those so I went another route 😉
Now, you will coat the crust dough with an egg wash (per the instructions from the pie recipe) and then sprinkle the remaining crumble on top for decoration!
Now pop that baby in the oven! Let it bake for 40 minutes or until the crust is a deep amber brown. Don’t go golden! Golden isn’t done enough! This is a dark recipe with dark sugars! You want to let it bake until it reaches that secret spot where sugars seem to caramalize and darken and let out bits of heaven! 🙂 but, while it’s baking, take all that left over sauce and can it! You will want to pour some over each slice of pie you eat! But it makes a lot, so can it because it makes a great ice cream sauce too! Use it how you wish or just drink some of it (not that I did that or anything……)
Heaven in a jar right there.
Now that the pie is done, stare at it while it cools a little! It needs to cool for about 30 minutes so it all settles. Trust me, it will still be plenty warm for a nice scoop of vanilla ice cream, but if you cut into right away, it won’t hold it’s form and you will have bits squishing out everywhere! Marvel at the glorious pie that you made! Marvel at it!