Dessert: Peach Lattice Pie With Bourbon Caramel

Recipe by Holly Ricciardi Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.

Ingredients

2 cups (400 g) granulated sugar
3/4 cup (170 g) unsalted butter
1 1/4 cups (295 g) heavy cream, at room temperature
1 teaspoon kosher salt
3 teaspoons vanilla extract
2 tablespoons bourbon

Instructions

Pour the sugar into a medium high-sided saucepan, tilting the pan to distribute the sugar evenly across the bottom of the pan. Set the pan over medium-high heat. Use a rubber spatula to occasionally push the sugar from the outer edge of the pan toward the center. The sugar will clump up slightly, but just keep pushing it around a bit; it will eventually smooth out. When the sugar is dissolved and darkened to the color of a copper penny (about 5 to 7 minutes), add the butter and whisk until incorporated. Be careful: the mixture will bubble up when you add the butter and might even seem like it’s about to overflow the pan; just keep whisking and it will quickly settle back down.

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