MPCC Rock the Block’s winning pie recipe

It was an honour winning the Manor Park Community Council’s pie-baking championship. This was my first time submitting a pie for judging! Thank you for the fun experience.

Caramel Peach Pie

Crust
3 tbsp ground almond
1 cup flour
6 tbsp white sugar
1 tbsp brown sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup butter chilled

Combine all ingredients into a food processor, pulsate until mixture forms coarse crumbs. Press dough into a tart or pie pan forming a 1/4 inch thick shell. Reserve and refrigerate any remaining crumble to sprinkle on top before baking. Bake shell at 325 F (163 C) for 10 to 15 minutes until lightly browned. Allow it to cool before adding filling.

Filling
6 cups sliced peaches
1tbsp lemon juice
1/2 cup brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of salt
5 tsp cornstarch

In a large bowl toss together peaches, lemon juice and brown sugar – set aside for 30 minutes. After 30 minutes, drain juice into a saucepan, simmer over low heat until it forms the consistency of syrup. Pour over peaches and add salt, cinnamon, nutmeg, and cornstarch, toss together. Put peach filling into the cooled pie crust, sprinkle with any remaining crust and bake at 400 F (about 200 C) for 40 minutes. While pie is cooking make topping below

Caramel topping
2 tbsp butter
1 tbsp flour
3 tbsp corn syrup

In a food processor (or by hand), combine all ingredients and blend until smooth. Once pie is done cooking, spread creamed topping over hot pie and broil in oven for a few minutes until caramel topping is bubbly. Make sure not to burn!
Let pie cool slightly, serve and enjoy!!
Sweet juicy peaches paired with a warm caramel make this the perfect fall pie.

Recipe submitted by Jessica Kenney, 2022 Manor Park pie-baking champion.