Monday, July 1, 2013

Salted Caramel Peach Pie

Every once in a while I decide to cook something ridiculous. Today's post is brought to you by:


This peach pie gets its salty sweet goodness from hints of caramel and a pretzel crust. Perfect served warm with a scoop of vanilla on top!


1 C. flour
1 C. finely ground pretzels
1 tbsp. salt
2 tbsp. brown sugar
9 tbsp. butter, room temperature
2-4 tbsp. cold water

6-8 peaches, cut and pealed (pealing is optional)
1/4 C. brown sugar
1/4 C. granulated white sugar
2 tsp. lemon juice
1/4 C. melted caramel

For the crust:
Preheat oven to
In a fairly large bowl, mix together flour, ground pretzels, salt and sugar
Add butter, mix until all butter is incorporated. Your mixture should be crumbly.
Add cold water and mix slowly. Now your mixture should stick together!
**Reserve about a 1/4 cup of this for your topping**
Press remaining mixture into lightly greased pie pan, aerate with fork and bake for 13-15 minutes, until crust is golden brown.
Remove crust and lower oven temp to 350.
Mix sugars, peaches and lemon juice together.
Pour into pie crust, making sure filling is evenly dispersed.
Top with melted caramel and reserved crust crumble.
Bake for 30 minutes!

1 comment:

  1. Dammit, Julie, I need this in my faceparts NOW.