INGREDIENTS

    peaches
  • 4 peaches , peeled and sliced
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1/4 cup peach brandy

    • Custard

  • 2 cups heavy cream
  • 4 eggs
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1unbaked pie shell

DIRECTIONS

  1. Preheat the oven to 450°F.
  2. For the peaches:.
  3. Over high heat, in a sauté pan, heat the butter.
  4. When the butter is hot add the sugar. Stir until the sugar is dissolved.
  5. Add the peaches and sauté for 5 minutes, or until the sugar starts to turn dark amber in color.
  6. Incorporate the brandy into the peach mixture.
  7. Carefully ignite the brandy and flambé the peaches.
  8. Remove from heat and allow to cool, about 10 minutes.
  9. For the custard:.
  10. In a mixing bowl, whisk all the ingredients together until fully incorporated.
  11. Spoon the brandied peaches over the unbaked pie crust.
  12. Place the crust in the oven and then pour the custard into the pie shell. (Place foil around the crust for the first 30 minutes and then remove it. This keeps the crust from getting too brown.).
  13. Bake for 1 hour or until the custard sets.
  14. Allow to cool for 30 minutes.