Ingredients for Brandied Peach Custard Pie
- Unsalted Butter
- Sugar
- Fresh Peaches
- 2 tablespoons brandy
- 2 cups heavy cream
- 4 large eggs
- Light Brown Sugar
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- Unbaked 9 Inch Pie Shell
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How to Make Brandied Peach Custard Pie
- Preheat oven to 450°F (232°C). Melt 2 tablespoons of butter in a large sauté pan over medium-high heat.
- Add ½ cup granulated sugar and stir until completely dissolved.
- Add 4 cups peeled and sliced ripe peaches. Cook, stirring frequently, until the sugar caramelizes to a dark amber color (5-6 minutes).
- Carefully add 2 tablespoons of brandy. Ignite with a long match or lighter (flambe) and allow the alcohol to burn off completely. Remove from heat and let cool for 10 minutes.
- In a large bowl, whisk together 2 cups heavy cream, 4 large eggs, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until smooth.
- Roll out 1 (9-inch) pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Spoon the cooled peach mixture into the pie crust.
- Loosely tent the edges of the crust with aluminum foil to prevent over-browning.
- Bake for 30 minutes.
- Remove the foil and carefully pour the custard mixture evenly over the peaches.
- Reduce oven temperature to 350°F (177°C). Continue baking until the custard is set and lightly golden brown (approximately 45-60 minutes). The center should be just slightly jiggly.
- Remove from oven and let cool completely on a wire rack before serving. Serve chilled or at room temperature with your favorite ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
120g
Fat
95g
Carbs
14g
