Brandied Peach Custard Pie

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Executive Chef
Jun 3, 2004
Brandied Peach Custard Pie
Yield: 1 Serving


4 whole Peaches; peeled, and; cut into 1/4" wedges
3 tb Butter
1/2 c Sugar
1/4 c Brandy
=== CUSTARD ===
2 c Heavy cream
4 Eggs
1/2 c Brown sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1 Unbaked 9" pie crust
Powdered sugar; in a shaker
Fresh mint
Whipped cream; in pastry bag


Preheat the oven to 450 degrees.
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 custardsets. 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 30minutes. 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.

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