Brandied Peach Custard Pie

Recipe Ingredients

4		Peaches - peeled, and cut into 1/4" wedges
3 tablespoons	45ml	Butter
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Brandy
		Custard
2 cups	474ml	Heavy cream
4		Eggs
1/2 cup	80g / 2.8oz	Brown sugar
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1		Unbaked 9" pie crust
		Powdered sugar - in a shaker
		Fresh mint
		Whipped cream - in pastry bag

Recipe Instructions

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 to 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 flambe 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 powdered sugar, whipped cream, and fresh mint.

This recipe yields one 9-inch pie.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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