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Ingredientes
- 4 whl Peaches peeled, and cut into 1/4" wedges
- 3 Tbsp. Butter
- 1/2 c. Sugar
- 1/4 c. Brandy
- 2 c. Heavy cream
- 4 x Large eggs
- 1/2 c. Brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 x Unbaked 9" pie crust Powdered sugar in a shaker Fresh mint Whipped cream in pastry bag
Direcciones
- Preheat the oven to 450 degrees.
- For the peaches: Over high heat, in a saute/fry pan, heat the butter. When the butter is warm add in the sugar. Stir till the sugar is dissolved. Add in the peaches and saute/fry for 5 to 6 min, or possibly till the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mix. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cold, about 10 min.
- For the custard: In a mixing bowl, whisk all the ingredients together till 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 possibly till the custard sets. Place foil around the crust for the first 30 min and then remove. This keeps the crust from getting too brown. Allow to cold for about 30 min. Place a slice of the pie on the plate and garnish with powdered sugar, whipped cream, and fresh mint.
- This recipe yields one 9-inch pie.
