Tuesday, October 5, 2010

Peach-Browned Butter Pie

Since summer is on its way out and fresh summer fruit will not be around anymore (yes, I am a tad late but Berkeley Bowl had peaches so it was ok) I decided to make something that would allow me to savor the last bit of summer flavors. I for some reason lost my lemons in my refrigerator, so I ended up using orange peel. I would defiantly recommend using the lemon, as I think it would brighten up the flavors a bit. I also ended up using 3 good sized peaches, because to me fruity desserts should actually be fruity. If I were to make this pie again, I would use fewer eggs in the browned butter mixture for a better texture (in my humble opinion). Also, I totally used a pre-made pie crust since this is only my second fruit pie ever. I think I would make this pie again when yummy summery fruit comes back in season.

Peach-Browned Butter Pie (from Ultimate Desserts Magazine 2010)

What you need…

  • Single Pie Crust (you can either use a pre-made or make your own…I used pre-made)
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • ¼ cup sliced almonds, toasted
  • ¼ cup butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup butter
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups peeled and sliced fresh peaches (2 medium)
  • ½ cup sliced almonds, toasted (optional)
  • 1 teaspoon finely shredded lemon peel
  • ¼ teaspoon ground nutmeg

What to do…

  • Preheat oven to 350 degrees.
  • For streusel topping, in a food processor combine ½ cup flour, oats, ¼ cup almonds, 2 tbs. granulated sugar, brown sugar, cinnamon, ¾ tsp. nutmeg, and ¼ tsp. salt. Process until mixture resembles course crumbs.
  • In a small saucepan heat ¾ cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a medium bowl whisk together eggs, 1 cup granulated sugar, ½ cup flour, vanilla, and ¼ tsp. salt. Whisk in browned butter; set aside.
  • In a large bowl toss together peaches, ½ cup almonds (optional), lemon peel, and ¼ tsp. nutmeg. Transfer mixture to pastry shell. Pour browned butter mixture over peach mixture. Top with streusel topping.
  • Place pie on baking sheet. Bake for 50-55 minutes or until filling is set and golden. Cool on wire rack.

Melting then browning the butter

Streusel topping

Boiling the peaches for easy skin removal

Skinned peaches


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