Ruston Peach Crumb Pie and Vanilla Ice Cream
- 1 1/2 cups water
- 3/4 cup (packed) light brown sugar, divided
- 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
- Vanilla Ice Cream, recipe follows
- Ice cream:
- 1 quart of heavy cream
- 2 cups sugar
- 8 egg yolks
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
In a saucepan, combine the water, 1/2 cup 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 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown 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.
Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.Ice cream:
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 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 manufacturer?s directions.
Recipe courtesy of Emeril Lagasse