Brandied Peach Custard Pie
Posted by: Elaine Thu, 5 Feb 2004, at 12:37 p.m.
4 Whole peaches, peeled and Cut into 1/4 inch wedges
3 tbsp Butter
1/2 cup Sugar
1/4 cup Brandy
2 cup Heavy cream
1/2 cup Brown sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Unbaked pie crust
Shaker with powder sugar
Pastry bag of whipped cream
The recipe yield is:
Preheat the oven to 450F. For the peaches: Over high heat, in a saute pan, heat
the butter. When the butter is hot add the sugar. Stir until the sugar is
dissolved. Add the peaches and saute for 5-6 minutes, or until the sugar starts
to turn dark amber in color. Incorporate the brandy into the peach mixture.
Carefully ignite the brandy and flambé the peaches. Remove from heat and allow
to cool, about 10 minutes.
For the custard: In a mixing bowl, whisk all the ingredients together until
fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the
pie crust. Place the crust in the oven and pour the custard into the shells.
This prevents spilling the custard in the oven. Bake for 1 hour or until the
custard sets. Place foil around the crust for the first 30 minutes and then
remove. This keeps the crust from getting too brown. Allow to cool for about 30
minutes. Place a slice of the pie on the plate and garnish with powder sugar,
whipped cream, and fresh mint.