Since fruit season hasn’t kicked in yet, we’ve been relying on canned or frozen fruits to make our favorite pies during the off-season. Although they don’t typically seem as flavorful as pies made with fresh fruits picked from trees or bushes, this recipe for Caramel Peach Pie is an exception.

The rich caramel topping inside the pie crust enhances the peach flavor so you can barely tell whether the peaches are fresh, canned or frozen. Top each slice with a dollop of whipped cream or ice cream and enjoy the flavor of delicious peach pie any time of the year. It’s especially good served warm right out of the oven or warmed for a few seconds in a microwave.

1 (29-ounce) can sliced peaches, drained

Milk (for brushing on top of crust)

In a medium-size size bowl, stir together 2 cups flour and salt. Add the oil and milk. Stir until dough forms and shape into 2 balls. Roll each ball between 2 pieces of wax paper to a 12-inch circle. Ease one circle into a 9-inch pie plate, removing wax paper. Arrange peach slices in pastry-lined pie plate.

In a small saucepan, combine brown sugar, 1/3 cup flour, butter and corn syrup. Cook and stir over low heat until sugar dissolves. Pour over peaches.

Place second pastry circle over top of peaches and caramel mixture. Trim excess dough from around edges so it’s even with pie plate. Using the back of a fork press the two crust edges together completely around outer edge of pie plate. Make 4 slits in a circle in the center of top pie crust.

Brush top of pie crust with milk. In a small bowl, stir together granulated sugar and cinnamon. Sprinkle over top of pie.

Bake for 45 to 50 minutes or until golden brown and filling is bubbly. Makes 8 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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