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servings:

Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.

• 2 cups (400 g) granulated sugar
• 3/4 cup (170 g) unsalted butter
• 1 1/4 cups (295 g) heavy cream, at room temperature
• 1 teaspoon kosher salt
• 3 teaspoons vanilla extract
• 2 tablespoons bourbon
• 1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
• 2 pounds (907 g) ripe peaches, each peeled, halved, pitted, and cut into 8 wedges
• 1/2 cup (96 g) packed light brown sugar
• 1 tablespoon vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup (96 g) granulated sugar
• 3 tablespoons finely ground instant tapioca (ground using a spice grinder)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 1 large egg yolk
• 2 tablespoons sanding sugar or coarse raw sugar, for sprinkling

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