Ruston Peach Crumb Pie and Vanilla Ice Cream

Total Time:
6 hr 25 min
Prep:
25 min
Cook:
6 hr

Yield:
8 servings

Ingredients
  • 1 1/2 cups water
  • 3/4 (packed) light brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 1/4 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • pinch of black pepper
  • 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
  • 1/2 cup flour
  • 1 cup ground pecan pieces
  • 1/2 stick butter, cut into small pieces
  • 1 unbaked 9 inch pie crust
  • 1 quart of heavy cream
  • 2 cups sugar
  • 8 egg yolks
  • 1 teaspoon pure vanilla extract
Directions

Preheat the oven to 350 degrees F. 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.


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