Triple Vanilla Dulce de Leche Peach Pie by Lindsey from Hot Polka Dot
Triple Vanilla Dulce de Leche Peach Pie
Source: Adapted from my family recipe.
2 cup flour
1 tsp salt
1 cup unsalted butter, cold
1/2 cup milk
1 tbsp vinegar
1 vanilla bean
5 cup peaches, peeled and sliced
1 tbsp lemon juice
3 tbsp quick cooking tapioca
1 cup dulce de leche
1 tsp water
250 ml heavy cream
1 tbsp granulated sugar
1 vanilla bean
Note: This Short Crust Pastry recipe is flaky and light if made properly. Do not use a food processor as this will over-mix the dough and cause the finished dough to be tough or rubbery. The chunks of butter create air pockets in the pastry as it bakes so over-mixing and over-handling destroys them.
Butter and flour a 9 inch glass pie pan then set it aside.
In a large bowl whisk together the flour and salt. Cut in the butter using a pastry blender or two knives until it resembles course crumbs. Using a sharp knife split the vanilla bean lengthwise and whisk it into the milk and vinegar then drizzle it over the flour mixture. Using a spatula lightly stir and fold the liquid into the dry ingredients until it becomes a workable dough.
Using your hands quickly form the dough into two equal balls. Cover them with plastic wrap and refrigerate them for at least an hour. Roll out half the dough using a floured rolling pin into a circle about 12 inches in diameter. Roll the circle back onto the rolling pin and use it to transfer the pastry into the prepared pie pan. Smooth it into the corners with your fingers then cut off the excess with a sharp knife.
In a large bowl toss your sliced peaches with lemon juice. Mix in the tapioca then let it sit for 15 minutes. Butter the bottom and sides of the bottom pie shell. Fill it with the peaches, layering dulce de leche throughout and smooth out the top.
Preheat the oven to 350 degrees an position a rack in the lower third of the oven.
In a small bowl beat together the egg and water. Roll out the other ball of pastry dough the same way you did before except this time slice it into 12 – 15 strips using a sharp knife or a pizza cutter. With a pastry brush lightly coat the edge of the bottom pie shell with the egg wash. Weave the lattice pattern alternating the strips of dough over and under until the top is covered. Leave about an inch of space between each strip of dough so you have enough to braid later. Seal the edges of the lattice pattern with the egg wash then press the edge in place with your fingers.
To make the braided edge carefully braid the remaining strips of dough together and press them lightly into the sealed pie edge. Brush more egg wash over the entire top of the pie.
Place the pie pan on a baking sheet and bake it for about 50 minutes until the top is golden brown. Transfer the pie to a cooling rack and let it sit for at least 1 or 2 hours to reach room temperature.
To make a vanilla bean whipped cream, in a large bowl combine the heavy cream and granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds then add them to the cream. Whip it all up until stiff peaks form. Serve each slice of pie with a generous dollop. Enjoy!
If you are interested in being part of the next Recipe Roundup send me an email.