Warm and cozy meets summer fruit with this peach mango pie recipe infused with vanilla beans, cinnamon, brown butter and dark brown sugar.



AP flour granulated sugar salted brown butter ice cold water egg turbinado sugar


fresh peaches sliced mangos dark brown sugar vanilla bean paste cinnamon cornstarch



salted browned butter AP flour dark brown sugar cinnamon ice cream

STEP 1: For the crust, add the flour and sugar in the food processor. Cube and add butter to the flour and sugar mix. Freeze for 5 minutes.

STEP 2: Pulse in the food processor until pea size chunks form. Stream in 1/3 cups of water until it comes together to a crumbly dough.

STEP 3: Take dough and press together. Divide it in half and wrap in plastic wrap. Add one to the fridge for an hour and freeze one for later.

STEP 4: For the filling combine peaches and mangos with the brown sugar for an hour. After half an hour, strain the juice at the bottom and discard.

STEP 5: After another hour, strain the juice again and discard. Toss the fruits in vanilla, cinnamon and cornstarch.

STEP 6: For the streusel, combine the melted butter, flour, brown sugar and cinnamon. Stir together with a fork until it forms pea size chunks.

STEP 7: To assemble, roll the bottom crust to a circle and place into a pie dish. Dust the crust with cornstarch and add in the filling.

STEP 8: Sprinkle the streusel on top and refrigerate the pie for 30 min. Brush the edge pie crust with eggs ash and sprinkle with turbinado sugar.

STEP 9: Bake at 350F for 60 min. Allow to cool and serve at room temp or slightly chilled. Top with ice cream.

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