Let summer flood your senses when you bite into this Peach Crumble Pie with a Caramel Whiskey Sauce. This enticing pie has a perfectly flaky crust, and a gooey, warm, peachy center. Topped with a buttery crumble and caramel whiskey sauce for a pie so addicting, you’ll be head over heels.
Add butter a few slices at a time and pulse to mix. Only pulse a few times as to not overmix.
If using a pastry cutter, combine the flour and sugar. Cut in the butter until mixture resembles a coarse meal. Add the ice water and mix until mixture can be shaped into a disk. Wrap tightly and refrigerate. Once cold, follow the directions as stated above.
Combine peaches, sugar, whiskey, and flour in a bowl and mix gently.
Pour fruit over crust.
Brush the edges with beaten egg.
Combine all caramel ingredients in a small sauce pan EXCEPT the whiskey. Set pan over medium heat.
Once ingredients begin to melt and combine, begin stirring contastantly.
Continue stirring until the mixture begins to thicken, about 7-10 minutes. Once golden in color and coats the back of the spoon, remove from heat and stir in the whiskey. *Note- mixture will bubble when adding alcohol so stand back to not get burned.
Allow to cool for about 10 minutes, then transfer into a glass jar and allow to cool completely. Store cooled caramel in the refrigerator for up to one week.
Drizzle on pie or over ice cream!