1 1/2 c Water
3/4 c Light brown sugar; (packed)
2 tb Cornstarch
1/2 ts Salt
3 1/4 ts Cinnamon
3/4 ts Nutmeg
1 pn Freshly-ground black pepper
2 lb Peaches; peeled, pitted,
And cut into wedges -; (abt
-3 cups)
1/2 c Flour
1 c Ground pecan pieces
1/2 Stick Butter; cut small
-pieces
1 Unbaked 9″ pie crust
1 qt Heavy cream
2 c Sugar
8 Egg yolks
1 ts Pure vanilla extract
Preheat the oven to 350 degrees. In a saucepan, combine the water, brown
sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated
nutmeg, and pepper, whisk until smooth. Place the pan over high heat and
bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove
from the heat. Place the peaches in a mixing bowl and pour the syrup over
the peaches. Toss well and cool for 10 minutes. In a mixing bowl, combine
the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter.
Using your fingers, work the mixture together until it resembles a coarse
crumb-like mixture. Pour the peaches into the prepared pie shell. Sprinkle
the topping over the top of the peaches. Bake for 1 hour, or until the
crust is golden. In a saucepan, combine the cream and sugar. Whisk until
smooth. Place the pan over medium heat and bring to a gentle boil. In small
mixing bowl, whisk the eggs, vanilla and remaining 2 teaspoons of cinnamon
together. Add 1 cup of the hot liquid to the beaten egg yolks. Whisk until
smooth. Whisk the egg mixture back into the hot cream. Continue to cook for
4 minutes. Remove from the heat and cool completely. Strain the liquid.
Pour the liquid into the electric ice cream container and process according
to manufactures directions. Remove the pie from the oven and cool for 15
minutes before slicing. Serve each slice, warm, with a scoop of the
Cinnamon Ice Cream. This recipe yields 8 servings.
Yields
8 servings