things you should make/ honey caramel peach pie repeat

Last week I made a delicious, moist, just perfect blood orange olive oil cake that came and went in one night. It was a perfect spring dessert, and I’m sorry you’ll have to wait a little to make it, because I don’t have anything to show for it at the moment. I went on much too many long road trips this weekend, and as soon as I walked into my house I meant to tell you all about that cake, but I couldn’t find my camera’s memory card. Or the little mini adaptor that I need to transfer all of the things on my camera to my computer. So instead, I’m going to tell you all what you should make while you’re awaiting the arrival of one of my new favorite cakes to Piece of Cake itself (if you already haven’t, that is).

Chocolate peanut butter cake. Did you really not see that coming? I don’t have time to make you all a cake, but I assure you that if you make one, I will eat it with you in spirit. Unless you actually send me a slice. You’re totally welcome to, of course.

Hazelnut biscotti, infinitely adaptable (use whatever kind of nut you have on hand) if you insist on something lighter without compromising any flavor. Just add a little bit of water if the dough is too try (not an egg, Dad. Just saying).
Last, I made this honey caramel peach pie a year or so ago that I completely forgot about until just now that was phenomenal (I’m literally planning when I can make it as I’m writing). It’s one of those foolproof recipes that you have no excuses not to make.
Honey Caramel Peach Pie
from Gourmet 
3 pounds ripe peaches
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup mild honey
2 tablespoons water
3 tablespoons unsalted butter
All-butter pastry dough (my favorite recipe below)
1 tablespoon whole milk 
Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours. 
All Butter Pastry Dough
This is my favorite recipe for pie dough- it’s by far the easiest but the product couldn’t be more flaky or flavorful.
2 1/2 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/3 cup plus 1 to 4 tablespoons ice water 
Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough:
If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
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