Ruston Peach Crumb Pie And Cinnamon Ice Cream Recipe - Cooking Index
Ruston Peach Crumb Pie And Cinnamon Ice Cream Recipe - Cooking Index
| 1 1/2 cups | 355ml | Water |
| 3/4 cup | 120g / 4.2oz | Light brown sugar - (packed) |
| 2 tablespoons | 30ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 1/4 teaspoons | 16ml | Cinnamon |
| 3/4 teaspoon | 3.8ml | Nutmeg |
| 1 | Freshly-ground black pepper | |
| 2 lbs | 908g / 32oz | Peaches - peeled, pitted, |
| And cut into wedges - (abt 3 cups) | ||
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 cup | 237ml | Ground pecan pieces |
| 1/2 | Butter - cut small pieces | |
| 1 | Unbaked 9" pie crust | |
| 1 | Heavy cream | |
| 2 cups | 396g / 13oz | Sugar |
| 8 | Egg yolks | |
| 1 teaspoon | 5ml | Pure vanilla extract |
Preheat the oven to 350 degrees.
In a saucepan, combine the water, brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.
In a mixing bowl, combine the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.
In a saucepan, combine the cream and sugar. Whisk until smooth. Place the pan over medium heat and bring to a gentle boil. In small mixing bowl, whisk the eggs, vanilla and remaining 2 teaspoons of cinnamon together. Add 1 cup of the hot liquid to the beaten egg yolks. Whisk until smooth. Whisk the egg mixture back into the hot cream. Continue to cook for 4 minutes. Remove from the heat and cool completely.
Strain the liquid. Pour the liquid into the electric ice cream container and process according to manufactures directions. Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of the Cinnamon Ice Cream.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.