PEACH
MANGO PIE
baranbakery.com
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Warm and cozy meets summer fruit with this peach mango pie recipe infused with vanilla beans, cinnamon, brown butter and dark brown sugar.
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Ingredients
PIE CRUST
AP flour granulated sugar salted brown butter ice cold water egg turbinado sugar
FILLING
fresh peaches sliced mangos dark brown sugar vanilla bean paste cinnamon cornstarch
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Ingredients
STREUSEL
salted browned butter AP flour dark brown sugar cinnamon ice cream
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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.
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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.
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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.
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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.
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STEP 5:
After another hour, strain the juice again and discard. Toss the fruits in vanilla, cinnamon and cornstarch.
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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.
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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.
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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.
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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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Click the link below for the full recipe!
baranbakery.com
Full Recipe