Salted Caramel Cream Peach Pie

Photos and Recipe Provided by Ashley DeKam

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It’s not summer without having a peach pie at least once! Salted Caramel Cream Peach Pie, that is... This pie is extra special with the sweet and salty creamy goodness of the filling, as well as the fresh peaches atop! So, rather than the sometimes slick and slimy filing that coincides with peach pie, we are blessed with the fragrance and experience of farm fresh peaches on our pie–along with Bourbon Ice Cream. Why not!?!

Salted Caramel Cream Peach Pie


1 1/2 cups all purpose flour

8 Tbs. ice cold butter, cubed

1 large egg

1 Tbs. apple cider vinegar

3-4 Tbs. ice water

Combine the flour, butter, egg, and vinegar together in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit more doughy.

Transfer to parchment paper and form into a disc. Top with another sheet of parchment and roll into a 11-12′′ crust.

Transfer that to a pie plate, fluting the edges, and refrigerate for at least one hour.

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Salted Caramel Sauce ~

1 cup brown sugar

1/2 cup half-and-half

4 Tbs. butter

1/2 tsp. sea salt

1 Tbs. vanilla extract

Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Set aside. (You will use about HALF of this sauce for the pie).

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Cream Peach ~

8oz cream cheese, room temperature

12 oz. peach preserves

Whip together the cream cheese and peach preserves until smooth.


Preheat oven to 375 degrees.

Prick the chilled pie crust with a fork a few times.

Bake for about 25 minutes, until golden brown (use pie weights, if desired). Remove from the oven and fill the bottom of the crust with about 6 oz. Salted Caramel Sauce, spreading up the sides of the crust, as well.

Spread the Cream Peach filling atop the Salted Caramel Sauce.

Thinly slice two fresh peaches and arrange decoratively atop the pie.

Chill for at least 4 hours before slicing.

Don’t forget the Bourbon Ice Cream!

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RecipeAshley DeKam