In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned. You’re looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that’s less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You’ll need a 12- to 14-ounce package. Featured in: A Shortcut To Buttery Homemade Puff Pastry.
Category: Desserts
Cuisine: not set
1 1/4 cups/283 grams unsalted butter (2 1/2 sticks) cubed
2 1/4 cups/280 grams all-purpose flour
3/4 teaspoon kosher salt
9 cups sliced peaches or nectarines or a combination (from 3 pounds/1.3 kilograms)
2/3 up/150grams sugar plus 1 tablespoon
2 1/2 tablespoons/23 grams quick-cooking tapioca
1/2 teaspoon vanilla bean paste or 1 vanilla bean, scraped
1/2 teaspoon ground cardamom or cinnamon
Pinch sea salt
1 teaspoon lemon juice or to taste (optional)
Cinnamon sugar for sprinkling
Ice cream for serving (optional)
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