Imagine a dessert that combines the sweet, juicy essence of ripe peaches with the rich, nutty complexity of brown butter walnuts – all nestled in a perfectly golden, flaky crust. This German Peach Pie isn't just a dessert; it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and texture that will have your family and friends begging for seconds. Get ready to elevate your baking game with this mouthwatering recipe that brings together traditional German baking techniques and the pure, natural sweetness of fresh peaches.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 1 pie
Ingredients
- 4 cups peaches, sliced
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pie crust
- 1/2 cup walnuts, chopped
- 1/4 cup butter
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- Wash and slice fresh peaches into uniform thin wedges, approximately 1/4 inch thick. Remove any bruised or damaged parts.
- In a large mixing bowl, combine sliced peaches, sugar, flour, ground cinnamon, and lemon juice. Gently toss until peaches are evenly coated with the mixture.
- Roll out the pie crust and carefully transfer it into the prepared pie dish, ensuring it covers the bottom and sides completely. Trim any excess dough hanging over the edges.
- Pour the peach mixture into the prepared pie crust, spreading it evenly across the surface.
- In a small skillet, melt butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, stirring occasionally to prevent burning.
- Add chopped walnuts to the brown butter and toast for 2-3 minutes until they become fragrant and slightly golden.
- Sprinkle the brown butter walnuts evenly over the top of the peach filling.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve warm or at room temperature. Optional: Top with vanilla ice cream or whipped cream for added indulgence.
Tips
- Peach Selection is Key: Choose ripe, fragrant peaches that yield slightly when gently pressed. Avoid overly soft or bruised fruits.
- Brown Butter Technique: Watch your butter carefully when browning – it can quickly go from golden to burnt. Remove from heat as soon as it turns a rich amber color and smells nutty.
- Crust Matters: For an extra flaky crust, keep your butter and water ice-cold, and handle the dough as little as possible.
- Prevent Soggy Bottom: Sprinkle a thin layer of flour or breadcrumbs on the bottom crust before adding the filling to absorb excess moisture.
- Cooling is Crucial: Allow the pie to cool completely to help the filling set, making it easier to slice and serving up picture-perfect pieces.
- Storage Tip: This pie is best enjoyed within 2 days and can be stored at room temperature, covered loosely with foil.Bonus Hack: Want to take it to the next level? A scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes this pie absolutely irresistible!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: mg
