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Topic: Browned Butter Peach Pie
vivian2981 Joined Thu 04/16/09 Posts: 37289	Fri 06/15/12 08:33 PM Edited by vivian2981 on Fri 06/15/12 08:34 PM
Y'all gotta try this pie...it's something else! Makes: 8 servings Prep: 40 mins Bake: 350°F 50 mins Bake: 450°F 13 mins ingredients Pastry for Single-Crust Pie 1/3 cup all-purpose flour 1/3 cup rolled oats 1/4 cup sliced almonds, toasted 1/4 cup butter 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup butter 3 eggs 1 cup granulated sugar 1/3 cup all-purpose flour 2 teaspoons vanilla 1/4 teaspoon salt 2 cups peeled and sliced fresh peaches (2 medium) 1/2 cup sliced almonds, toasted 1 teaspoon finely shredded lemon peel 1/4 teaspoon ground nutmeg directions 1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F. 2. For streusel topping, in a food processor combine 1/3 cup flour, oats, the 1/4 cup almonds, the 1/4 cup butter, the 2 tablespoons granulated sugar, brown sugar, cinnamon, the 3/4 teaspoon nutmeg, and 1/4 teaspoon salt. Cover and process until mixture resembles coarse crumbs. (Or, chop almonds; in a medium bowl combine almonds, flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.) Set aside. 3. In a small saucepan heat the 3/4 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, the 1 cup granulated sugar, 1/3 cup flour, vanilla, and 1/4 teaspoon salt. Whisk in browned butter; set aside. 4. In a large bowl toss together peaches, the 1/2 cup almonds, lemon peel, and the 1/4 teaspoon nutmeg. Transfer mixture to baked pastry shell. Pour browned butter mixture over peach mixture. Top with streusel topping. To prevent overbrowning, cover edge of pie with foil. 5. Place pie on a baking sheet. Bake for 50 to 55 minutes or until filling is set and golden. Cool on a wire rack. Store, covered, in the refrigerator. Makes 8 servings. Pastry for Single-Crust Pie Prep: 10 mins Cook: 15 mins ingredients 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 - 5 tablespoons cold water directions Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 06/16/12 08:21 AM
Y'all gotta try this pie...it's something else! Makes: 8 servings Prep: 40 mins Bake: 350°F 50 mins Bake: 450°F 13 mins ingredients Pastry for Single-Crust Pie 1/3 cup all-purpose flour 1/3 cup rolled oats 1/4 cup sliced almonds, toasted 1/4 cup butter 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup butter 3 eggs 1 cup granulated sugar 1/3 cup all-purpose flour 2 teaspoons vanilla 1/4 teaspoon salt 2 cups peeled and sliced fresh peaches (2 medium) 1/2 cup sliced almonds, toasted 1 teaspoon finely shredded lemon peel 1/4 teaspoon ground nutmeg directions 1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F. 2. For streusel topping, in a food processor combine 1/3 cup flour, oats, the 1/4 cup almonds, the 1/4 cup butter, the 2 tablespoons granulated sugar, brown sugar, cinnamon, the 3/4 teaspoon nutmeg, and 1/4 teaspoon salt. Cover and process until mixture resembles coarse crumbs. (Or, chop almonds; in a medium bowl combine almonds, flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.) Set aside. 3. In a small saucepan heat the 3/4 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, the 1 cup granulated sugar, 1/3 cup flour, vanilla, and 1/4 teaspoon salt. Whisk in browned butter; set aside. 4. In a large bowl toss together peaches, the 1/2 cup almonds, lemon peel, and the 1/4 teaspoon nutmeg. Transfer mixture to baked pastry shell. Pour browned butter mixture over peach mixture. Top with streusel topping. To prevent overbrowning, cover edge of pie with foil. 5. Place pie on a baking sheet. Bake for 50 to 55 minutes or until filling is set and golden. Cool on a wire rack. Store, covered, in the refrigerator. Makes 8 servings. Pastry for Single-Crust Pie Prep: 10 mins Cook: 15 mins ingredients 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 - 5 tablespoons cold water directions Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. Sounds very good. Will have to try it. Thanks.

soufiehere Joined Sat 10/24/09 Posts: 45394	Sat 06/16/12 08:32 AM
OMG my finger clicked on this of its own volition, I swear! Keeper, mmm, I bet it is those toasted almonds that send it over the top.. I will try it, one day :-) Or. You could mail me a slice?????

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sat 06/16/12 08:52 AM
Soufie, I'd love to send you a slice...but it doesn't last that long around my grandsons! I'm lucky to even get a taste..they eat it hot out of the oven without letting it cool You're welcome Jeff..I think you'll like it

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 06/16/12 09:09 AM
Soufie, I'd love to send you a slice...but it doesn't last that long around my grandsons! I'm lucky to even get a taste..they eat it hot out of the oven without letting it cool You're welcome Jeff..I think you'll like it I like caramelized peaches. I will prepare this recipe soon. Will let you know.

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sat 06/16/12 10:32 AM
I'm making two more of these today! Wanta bet how long they'll last?

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 06/16/12 10:35 AM
No dear lady. Bets like that one always leaves me broke.

soufiehere Joined Sat 10/24/09 Posts: 45394	Sat 06/16/12 10:58 AM
Soufie, I'd love to send you a slice... Well my mouth does not often water from reading a recipe :-)

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sat 06/16/12 11:54 AM
Soufie, I'd love to send you a slice... Well my mouth does not often water from reading a recipe :-) Then you're going to love this pie

galendgirl Joined Sun 07/06/08 Posts: 24728	Sat 06/16/12 02:14 PM
I made this yesterday and man, oh man! It's more complicated than my usual but not difficult. And let me just say that I've had my share and my son has staked out the rest like an explorer planting a flag on the shores of a new land! Kudos! Viva, la Vivian!

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sat 06/16/12 05:04 PM
I made this yesterday and man, oh man! It's more complicated than my usual but not difficult. And let me just say that I've had my share and my son has staked out the rest like an explorer planting a flag on the shores of a new land! Kudos! Viva, la Vivian! Welcome!

metalwing Joined Fri 11/14/08 Posts: 26218	Sun 06/17/12 05:25 PM
I didn't get any!!!

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sun 06/17/12 06:41 PM
aw....shucks!

tazzops Joined Sat 12/20/08 Posts: 33333	Sun 06/24/12 10:27 AM
The pie is in the oven now. My friends are looking forward to tasting. Let you know.

vivian2981 Joined Thu 04/16/09 Posts: 37289	Sun 06/24/12 01:08 PM
good luck...enjoy

galendgirl Joined Sun 07/06/08 Posts: 24728	Sun 06/24/12 05:21 PM
The pie is in the oven now. My friends are looking forward to tasting. Let you know. So did you sin and go to heaven??? Yeah, I've been there! DELICIOUS!

tazzops Joined Sat 12/20/08 Posts: 33333	Sun 06/24/12 07:20 PM
Everyone love them. I prepared three, all three are indeed missing. The recipe has been past on to everyone. These I prepared with 3 cups of peaches, since they were 12 inch deep dish pies. The pies were gone, even the ones that had too much to eat. Thank you they did in fact love the pies. One dear Lady said her tongue was beating her mouth to death with joy.

tazzops Joined Sat 12/20/08 Posts: 33333	Sun 06/24/12 07:21 PM
The pie is in the oven now. My friends are looking forward to tasting. Let you know. So did you sin and go to heaven??? Yeah, I've been there! DELICIOUS! They were in fact heavenly.

galendgirl Joined Sun 07/06/08 Posts: 24728	Sun 06/24/12 07:39 PM
Everyone love them. I prepared three, all three are indeed missing. The recipe has been past on to everyone. These I prepared with 3 cups of peaches, since they were 12 inch deep dish pies. The pies were gone, even the ones that had too much to eat. Thank you they did in fact love the pies. One dear Lady said her tongue was beating her mouth to death with joy. Good description...the one I made didn't last long here! Tonight, inspired by talk of pie in general, I made a plain ol' fruit pie. It was delicious, but doesn't hold a candle to this Vivian spectacular!

tazzops Joined Sat 12/20/08 Posts: 33333	Mon 06/25/12 07:20 AM
Everyone love them. I prepared three, all three are indeed missing. The recipe has been past on to everyone. These I prepared with 3 cups of peaches, since they were 12 inch deep dish pies. The pies were gone, even the ones that had too much to eat. Thank you they did in fact love the pies. One dear Lady said her tongue was beating her mouth to death with joy. Good description...the one I made didn't last long here! Tonight, inspired by talk of pie in general, I made a plain ol' fruit pie. It was delicious, but doesn't hold a candle to this Vivian spectacular! Strange how that happens. Very grand recipe indeed.