It’s summer. Okay, so I live in Florida and it’s pretty much always summer except those four days every winter when it gets cold enough that we actually have to turn the heat on.
But just because it’s endless summer in the sunshine state, does not mean summer produce is in endless supply. Just like when I lived in Michigan, I am at the mercy of the seasons and buying all the peaches, nectarines, apricots, cherries, and tomatoes I can get my hands on.
You probably won’t see too many tomato recipes around here since I cannot stand cooked tomatoes. Unless you want to see tons of salad recipes, I’ll be steering clear of tomato recipes. I’d rather bake for you anyway, which means we’ll be sticking to all those summer stone fruits when it comes to recipes.
Like this one featuring peak season peaches that have been huge and juicy and flavorful lately. I will never turn one down sliced as a snack or into a salad because they are just that good. But baking is a nice way to celebrate them on another level and keep them around for awhile as I hope you know by now I love to freeze my baked goods.
These peaches got quite the special treatment, baked into a pie with homemade salted caramel sauce (why should apple pie get to have all the fun when it comes to caramel sauce???), topped with crumb topping studded with pecans (pecans and peaches are besties!) and drizzled with more caramel sauce both before baking and before serving. Yes, these peaches lived their best life in this flaky crusted, not too sweet, crunchy topped pie that could theoretically be improved with a scoop of vanilla bean ice cream 😉
The symphony of flavors and textures here peach pie at its best. I really wish summer could last forever but I’ll just have to make the most of it by baking as many of these pies as I possibly can.
Caramel Pecan Peach Pie
- Total Time: 1 hour 55 minutes
- Yield: 8-10 slices 1x
Description
A celebration of summer with a classic peach pie elevated with salted caramel and a crumb topping studded with pecans.
Ingredients
Caramel
1 cup coconut sugar
2 tablespoons pure maple syrup
¼ cup water
1 cup heavy cream
1 tablespoon espresso powder
1 vanilla bean, split and scraped, pod reserved
¼ cup coconut butter
¾ teaspoon sea salt
Crust
1 ½ cups almond flour
½ cup tapioca starch
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons very cold water
Topping
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1/3 cup coconut sugar
1 tablespoon ground cinnamon
½ teaspoon sea salt
¼ cup homemade salted caramel, plus ¼ for drizzling
½ cup olive oil
2/3 cup pecans
Filling
8 cups sliced and peeled peaches
¼ cup tapioca starch
2 tablespoons bourbon
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground cloves
2 teaspoons vanilla bean powder
1/3 cup homemade salted caramel
Instructions
Make the caramel. In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved. Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color. Remove from the heat and stir in the coconut butter and salt. Pour into a bowl and cool.
Make the crust. In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar. Stir in the oils, followed by 2 tablespoons of water. Work the dough with a pastry cutter or your hands until it comes together, adding more water, 1 tablespoon at a time if necessary. Press the crust into a 9 inch deep dish pie pan and refrigerate for at least 2 hours and up to overnight.
When ready to bake the pie, preheat oven to 400 degrees F. Make the topping. In a large bowl, stir together flour, sugar, cinnamon, and salt. Stir in the caramel and oil, finishing with the pecans. Set aside.
Make the filling. In a large bowl, stir together peaches, tapioca, bourbon, cinnamon, ginger, cardamom, cloves, vanilla, and caramel until well combined. Pour into the chilled pie shell, sprinkle topping over filling. Drizzle with reserved caramel.
Place pie on a foil covered rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 1 hour until golden brown on top and the filling is bubbling. Cool completely before slicing and serving, with more caramel sauce if you want!
Pie may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months, thaw in the microwave about 1 minute.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
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