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!

44 thoughts on “Magic Beans.

  1. Kim Beaulieu

    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.

  2. Sarah @ pão e queijo

    This looks divine! I love how you braided the crust. Also, very unique flavors here- sounds completely delicious!

  3. Lisa

    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!

  4. Tina@flourtrader

    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.

  5. Beth Michelle

    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!

  6. Lacy

    Oh my god, this pie looks divine! Love the vanilla bean in the crust and the dulce de leche with the peach filling, beautiful!!

  7. The Cilantropist

    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!

  8. Erin @ Dinners, Dishes and Desserts

    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!

  9. Jen at The Three Little Piglets

    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.

  10. Amy

    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 !

  11. Kim @ Foodin New England

    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!!

    1. Lindsey

      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.

  12. Paula

    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

  13. Tessa @ FlexYourFood

    YUMMMMM! I’d have to agree that vanilla beans are definitely the way to go- “built in sprinkles” haha, love it.

  14. Jenn (CookiesCupcakesCardio)

    I have no idea how to make a pie crust, nevermind how to braid it! Your pictures are stunning, as is your pie.

  15. Russell at Chasing Delicious

    Beautiful post! I love these photos. And that recipe sounds scrumptious. I love the braided pie crust – super cute.

    1. Lindsey

      Hi Nicole! I think you mean vodka, and I used plain triple distilled Smirnoff vodka. Hope that helps!

  16. Vanessa

    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!

    1. Lindsey

      Hi Vanessa! You’re just sprinkling in the raw tapioca and it absorbs moisture in the pie while setting the filling. Happy Thanksgiving!

  17. Kelly in Chicago

    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:

  18. Blanca

    Hi, this sounds so amazing!!! I happen to have a fruit bowl full of ripe peaches from my sisters tree. They are so ripe that I could smell peaches when I walk into the kitchen. I want to make this right away, but don’t have tapioca. Can I substitute cornstarch or what can I substitute for the tapioca?

    1. Lindsey

      Hi Blanca! You’re making my mouth water with all your fragrant peach talk! You can definitely substitute cornstarch for tapioca. Good luck!


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