Prep 0 mins
Cook 2 hrs
Something from the South. Serve with peach, butter pecan, or creamy vanilla ice creams.
- 3 tablespoons unsalted butter
- 1⁄2 cup sugar
- 4 medium fresh peaches, peeled, pitted and cut into 1/4 inch wedges
- 1⁄4 cup brandy
- 2 cups heavy cream
- 4 large eggs
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1 unbaked 9-inch pie shell
- Preheat oven to 450°F Heat butter in a large saute pan over high heat. Add the granulated sugar and stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the brandy, CAREFULLY ignite it, and flambe the peaches. Remove from heat and allow to cool for about 10 minutes.
- In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon and nutmeg and whisk until smooth.
- Fit the rolled-out dough into 9-inch pie pan, trimming and crimping the edges. Spoon the peach mix into piecrust.
- Place aluminum foil around the crust to prevent it from browning too much, then bake for 30 minutes.
- Remove foil, then pour the cream mixture over peaches. Bake until custard set, about 1 hour. Remove from oven and let cool for about 20 minutes.
Myself and my hubby loved this. They used to sell a pie like this here, but discontinued it several years back, I've been looking for something like this for ages! thanks so much for posting! I ended up getting two pies out of this recipe and I used brown sugar instead or white.