* Originally in: fido.HOME_COO   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Honey Caramel Peach Pie   
    Categories: Pies, Fruits, Desserts, Pastry, Citrus   
         Yield: 6 servings   
      
         3 lb Ripe peaches   
         2 tb Cornstarch   
     1 1/2 tb All-purpose flour   
         2 ts Fresh lemon juice   
       1/2 ts Cinnamon   
       1/4 ts Salt   
       1/2 c  + 1 tb sugar; divided   
       1/4 c  Mild honey   
         2 tb Water   
         3 tb Unsalted butter   
              All-butter pastry dough   
         1 tb Whole milk   
      
     Cut an X in bottom of each peach, then blanch peaches in   
     batches in boiling water 15 seconds. Transfer with a   
     slotted spoon to an ice bath to stop cooking. Peel peaches   
     and cut into 1" thick wedges.   
      
      
     Toss peaches well with cornstarch, flour, lemon juice,   
     cinnamon, and salt in a large bowl. * Put a foil-lined   
     large baking sheet in lower third of oven and preheat oven   
     to 425+.F/218+.C.   
      
     Bring 1/2 cup sugar, honey, and water to a boil in a 1   
     1/2  to 2 qt heavy saucepan over medium-high heat,   
     stirring until sugar has dissolved, then wash down any   
     sugar crystals from side of pan with a pastry brush dipped   
     in cold water. Boil without stirring, swirling pan   
     occasionally so caramel colors evenly, until dark amber,   
     about 5 minutes.   
      
     Remove from heat and add butter, swirling pan until butter   
     is melted. Pour over fruit and toss (caramel may harden   
     slightly but will melt in oven).   
      
     Roll out 1 piece of dough (keep remaining piece chilled)   
     into a 13" round on a lightly floured surface with a   
     lightly floured rolling pin. Fit into a 9" pie plate. Trim   
     excess dough, leaving a 1/2" overhang. Chill shell while   
     rolling out remaining dough.   
      
     Roll out remaining piece of dough into an 11" round on a   
     lightly floured surface with a lightly floured rolling   
     pin.   
      
     Transfer filling to pie shell, mounding it. Cover pie with   
     pastry round. Trim with kitchen shears, leaving a 1/2"   
     overhang. Press edges together, then crimp decoratively.   
     Brush top all over with some of milk, then sprinkle with   
     remaining Tbsp sugar. Cut 3 steam vents in top crust with   
     a paring knife.   
      
     Bake pie on hot baking sheet 20 minutes. Reduce oven   
     temperature to 375+.F/190+.C. Continue to bake until crust   
     is golden-brown and filling is bubbling, about 50 minutes   
     more. Cool pie to room temperature, 3 to 4 hours.   
      
     Recipe by Ian Knauer   
      
     July 2009 | Gourmet   
      
     Serves 8   
      
     MM Format by Dave Drum - 02 July 2009   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Chicken Tikka Masala not fish 'n chips is the national British dish.   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)