Magpie Peach Lattice Pie with Bourbon Caramel

epicurious.com

HeatherJ

subheading: For the Bourbon Caramel Sauce:

2 cups (400 g) granulated sugar

3 /4 cup (170 g) unsalted butter

1 ¼ cups (295 g) heavy cream, at room temperature

1 teaspoon kosher salt

3 teaspoons vanilla extract

2 tablespoons bourbon

subheading: For the Peach Lattice Pie:

1 recipe Magpie Dough for Flaky Piecrust, chilled overnight

2 pounds (907 g) ripe peaches, each peeled, halved, pitted, and cut into 8 wedges

1 /2 cup (96 g) packed light brown sugar

1 tablespoon vanilla extract

1 tablespoon freshly squeezed lemon juice

1 /2 cup (96 g) granulated sugar

3 tablespoons finely ground instant tapioca (ground using a spice grinder)

1 /2 teaspoon ground cinnamon

1 /8 teaspoon fine salt

1 large egg yolk

2 tablespoons sanding sugar or coarse raw sugar, for sprinkling

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer