Growing up in Toronto you get used to the changing seasons.  Part of me always thinks I want to live in a hot climate but I know I would miss the transitions.  As much as I like to whine, the first snow of the year is magical.  And who doesn’t love that first warm-ish day as winter rolls to a close?

While I love the shifts in the weather, what I really look forward to are the shifts in produce.  I’m totally thrilled when fall sets in and I can enjoy local apples and squash.  Winter is a bit desolate but that is all forgotten when summer hits. I wait all year for three things; local strawberries, corn and peaches. Ontario does all three so well that I honestly can’t even think of buying imported anymore.

This year’s crop of peaches is particularly delightful.  I’m not sure what the deal was with the weather this year but whatever the deal was it created the most perfect peaches.  Every peach that I’ve had so far from Niagara has been so sweet and almost “too” peachy.  We’re talking the peaches of dreams.  After eating a ton as-is  knew that I had to whip up some peachy desserts and treats.

The first thing I did was make a batch of one of my favourite jams, Peach Jam with Pinot Noir. It turned out a bit runnier than I’d like so it’s more like a peach syrup than a jam, but it’s still great.

Next on my list was some pie-making. Now, I rarely eat peach pie.  My pie of choice is generally apple.  I’ve certainly never made a peach pie before.  But this year seemed like the year to make a peach pie.  I didn’t want to half-ass it either.  I wanted to go all out and do the lattice crust. I wanted to make a 1950’s housewife kind of pie (minus lack of civil rights for black folks, inequality for women and no colour tv). But you know what I mean…

Making a peach pie isn’t too complicated.  The most annoying part is peeling the peaches.  I quickly blanched them and then peeled to make things easier.  Also the freestone peaches aren’t around yet so taking out the seed also proved a bit tricky. The recipe isn’t too fancy at all but it is kicked up a notch by the honey caramel. Doesn’t that just sound great?  I used a local honey that I picked up from Culinarium a few months ago.

For my first go at peach pie I was impressed.  Unfortunately the batteries in my kitchen scale died so I was flying a bit blind.  My crust didn’t quite work out the way I expected but it tasted fine.  Also, making a lattice crust is pretty tricky!  The whole rolling out the thin strips and then doing the basket weave thing is pretty tough.  I also made this kind of late in the evening so perhaps my patience wasn’t quite what it should’ve been.

The pie tastes great. Trust me.  The caramel flavour isn’t too intense.  You get the sweetness with a bit of depth to it but it wasn’t screaming caramel.  Not a big deal. I would totally make this again and consider adding in some blueberries or raspberries to the mix.  Doesn’t that sound lovely?



Tagged with:

12 Responses to Honey Caramel Peach Pie

  1. Kelly says:

    What a gorgeous pie, this looks incredible!! :)

  2. Sarah says:

    Blackberries!!! The fruit you want to add is blackberries.

    (Also, I don’t bother peeling peaches for pies anymore. Still amazing. Not worth the effort.)

  3. This sounds great! I love pretty much any fruit mixed with honey. It adds such an incredible flavor.

  4. Marie says:

    I once spent $10 on a jar of peaches that were grown “in the mist of Niagara Falls”! They were so amazing and delicious, I obsessively searched high and low for them after that.

    If you see those peaches anywhere, you let me know!!

    • whatsonmyplate says:

      Interesting! I’ve never heard of those. I remember reading that they are canning fewer and fewer of the local peaches. I’ll keep my eyes open :)

  5. […] roll out dough, and I make a peach caramel pie. Pear is not happy about this. But then I’m trying to learn to be vulnerable and so am making […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.