Best 5 Brandied Peach Custard Pie Recipes

BRANDIED PEACH FOOL

Steps:

• In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

PEACH CUSTARD PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
• In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
• In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
• Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

PEACH CUSTARD PIE

Steps:

• Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
• Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
• Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
• Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
• (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
• Some will sink; that's OK, they're supposed to.
• Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
• Bake the pie in a 400°F oven for 20 minutes.
• Make the topping while the pie bakes.
• Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
• To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
• After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
• Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
• Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
• Refrigerate any leftover pie.

PEACH CUSTARD CRUMBLE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
• Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
• Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
• Bake in the preheated oven until lightly browned, about 45 minutes.

BRANDIED PEACH CUSTARD PIE

Steps:

• 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.