Magic Beans.
As promised, here is the most amazing thing you could possibly do with your homemade Dulce de Leche. Ok, maybe not the most amazing thing, but certainly the most amazing thing that I'm currently aware of. If you have any other ideas I'd love to hear them!
I recently bought a bulk pack of fifty bourbon vanilla beans. I haven't used extract in months and I'll never look back. Vanilla beans are far sweeter with a brighter, potent flavour without the alcohol aftertaste and they have those adorable little specs to decorate your food. Like built in sprinkles! These truly are the magic beans Jack was talking about.
We bought an entire case of peaches so the pie was absolutely essential. I can't have all that peachy goodness going to waste now can I? It was fate. A match made in heaven. Sweet peaches with velvety Dulce de Leche, flaky vanilla bean crust and top it all off with fresh vanilla bean whipped cream. It's a triple vanilla experience! My mind is blown!
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 egg
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.
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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!
September 13th, 2011 - 21:32
Omg is there any left? Can I come over? This is incredible. What a beautiful dessert. You are so talented to do crust like that. So impressed with this one.
September 13th, 2011 - 22:18
Wow, thank you Kim! It’s actually half finished now. Hurry!
September 13th, 2011 - 21:55
This looks divine! I love how you braided the crust. Also, very unique flavors here- sounds completely delicious!
September 13th, 2011 - 22:00
This might be the prettiest and tastiest pie I have ever seen! it sounds amazing!
September 13th, 2011 - 22:57
I must second the ‘OMG’ I saw in my foodbuzz feed with a url to your pie. This pie looks and sounds spectacular! I’m making this while the peaches are still summer juicy. The vanilla bean and dulce de leche are calling to me…This is definitely a WOW pie
Gorgeous photos too!
September 13th, 2011 - 23:21
Thank you very much, Lisa! I’m so glad you found the recipe.
September 14th, 2011 - 05:25
The vanilla bean in the crust is an awesome addition! Your pie does look lovely- it is inspiring me to go get some peaches. Thanks for posting this wonderful recipe.
September 14th, 2011 - 05:46
beautiful pie, beautiful photographs! love the dulce de leche!
September 14th, 2011 - 10:02
Thank you Jennifer!
September 14th, 2011 - 05:52
Wow I may have to agree with you about this being the best thing you can do with homemade dulce de leche. Your pie is absolutely gorgeous! I love your photos (especially the first one with the heart
) Im glad it is still peach season here and I can give this pie a try!
September 14th, 2011 - 10:05
Thanks Beth! I hope you love it as much as we do.
September 14th, 2011 - 07:14
Oh my god, this pie looks divine! Love the vanilla bean in the crust and the dulce de leche with the peach filling, beautiful!!
September 14th, 2011 - 08:46
Lindsey this looks incredible!!! I have been craving peach pie for months now and was just planning to make a plum tart with a similar lovely braided crust. Great minds think alike!
I also love that you are using the vanilla beans, such an interesting change to a traditional recipe!
September 14th, 2011 - 10:06
Great minds think alike indeed! I’d love to see your plumb tart. Sounds delicious!
September 14th, 2011 - 10:40
There are no words – this is just gorgeous!! I love the vanilla bean flecks in the crust! I would love to hav a yummy fruit pie right now!
September 14th, 2011 - 13:11
Sounds amazing and I love the photography! What a cute idea to make that little heart!
September 14th, 2011 - 13:36
This looks so beautiful, and sounds absolutely drool worthy.
September 14th, 2011 - 14:29
Everything about this is just beautiful
You have such a gorgeous site indeed!
September 14th, 2011 - 15:00
Thank you Sasha! Glad you stopped by.
September 14th, 2011 - 14:59
Ooo I wish I had in season peaches still! Might be worth trying anyway, looks so amazingly gorgeous and delicious
September 14th, 2011 - 15:01
You could always try it out with canned peaches. Not as awesome, but still yummy.
September 14th, 2011 - 15:31
I’m the same way – I always have a small mountain of vanilla beans on hand because the flavor is just so intense. Love the little flecks in the crust, and such beautiful braiding around the edges.
September 14th, 2011 - 20:07
Wow…seriously? Yum! This sounds absolutely amazing! Your photos are beautiful as well! I would have devoured that whole pie had it been at my house
!
September 15th, 2011 - 06:11
Vanilla beans in the pie crust. Dulce de leche in the pie. Can I just burry my head in the pie?
September 15th, 2011 - 10:19
Yes, as long as your mouth is open.
September 15th, 2011 - 10:06
HI! I saw this post on Foodbuzz and i couldn’t resist… WOW.. i love vanilla, peach and dulce, and this is a MUST try .. thank you for your wonderful post and beautiful photos!!
September 15th, 2011 - 20:56
Awww, I was hoping to see a photo tutorial on how you did the braid. It looks amazing as does the rest of the pie. Wow!
September 15th, 2011 - 21:30
Sorry Memoria! My photos of the braiding didn’t really turn out. It’s pretty simple. You just have to cute the strands very thin and braid carefully and slowly, using the egg wash to connect more strands to the braid in progress.
September 16th, 2011 - 09:10
I´m from Buenos Aires, and dulce de leche is EVERYWHERE! Common uses: brownie layer, ddl and meringue or whipped cream / chocolate cake with ddl / Sweet dough, ddl and chocolate ganache / cookie crust, ddl, bananas and whipped cream / flan (creme caramel) with ddl / doughnuts and croissants filled with ddl / cheesecake with ddl swirls / alfajores: one round shortbread cookie, ddl and another cookie on top…
Hope some appeal to you!
Keep up your great blog
September 16th, 2011 - 11:29
Yum! Those all sounds good! Thanks Paula!
September 20th, 2011 - 06:36
YUMMMMM! I’d have to agree that vanilla beans are definitely the way to go- “built in sprinkles” haha, love it.
September 21st, 2011 - 22:32
I have no idea how to make a pie crust, nevermind how to braid it! Your pictures are stunning, as is your pie.
September 26th, 2011 - 04:05
Lindsey! This is so gorgeous and delicious I”m sure! I need more pies on my blog. You have inspired me.
October 9th, 2011 - 18:03
Beautiful post! I love these photos. And that recipe sounds scrumptious. I love the braided pie crust – super cute.
July 13th, 2012 - 12:01
When you say vinegar, which kind are you talking about? This sounds amazing, cannot wait to make it!
July 13th, 2012 - 20:30
Hi Nicole! I think you mean vodka, and I used plain triple distilled Smirnoff vodka. Hope that helps!
December 27th, 2012 - 15:59
The recipe states vinegar not vodka.
December 27th, 2012 - 17:49
Sorry for the confusion Nicole and Katie! I was thinking of a totally different recipe. I mean white vinegar.
November 20th, 2012 - 17:51
Stumbled upon this recipe and am trying it out for our Thanksgving dinner! I am wondering, this will make me sound like a noob, but it’s my first time using the tapioca… Does it need to be prepared according to the box, or am I just sprinkling in the powder? Have to ask! Can’t risk trial and error on this one or it might be terrible. Lol!
November 20th, 2012 - 23:54
Hi Vanessa! You’re just sprinkling in the raw tapioca and it absorbs moisture in the pie while setting the filling. Happy Thanksgiving!
December 26th, 2012 - 15:41
This looks amazing! I am quite the pie fan, so I’m going to have to make this one for sure! I make a mean batch of dulce de leche macaroons, so this will be a nice expansion to my dulce de leche repertoire. I’ve pinned this recipe to my “Recipes” board on Pinterest (with proper credit, of course!). Feel free to follow me if you’d like: http://pinterest.com/lipglass/recipes/
December 26th, 2012 - 20:58
Thanks Kelly! I don’t think pie gets as much credit as it deserves.