Warm & cozy meets summer fruit with a peach mango pie infused with vanilla beans, cinnamon, brown butter & dark brown sugar.
AP flour granulated sugar salted brown butter ice cold water egg turbinado sugar
peaches mangos dark brown sugar vanilla bean paste cornstarch
salted butter AP flour dark brown sugar cinnamon ice cream for topping
Freeze the flour & sugar in a food processor bowl while you cube the butter. Add the cubed butter to the flour & sugar & freeze for 5 minutes, then remove and pulse into pea size chunks.
While the food processor is on, stream in the water. Remove, press dough together, wrap it & refrigerate for an hour.
Combine sliced peaches, mangos & brown sugar & let it macerate for 1 hour. Strain & discard the liquid. Toss fruits with vanilla, cinnamon & cornstarch until coated.
For the streusel, use a fork to stir melted butter with flour, brown sugar & cinnamon until pea size chunks form.
Roll out half the crust and place onto a deep pie dish. Sprinkle with cornstarch & spoon the filling over the crust.
Sprinkle the streusel on top & refrigerate for 30 minutes. Brush the crust edges with egg wash & bake for 60 min at 350F. Allow to cool & top with vanilla ice cream!
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