Ingredients
- 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
Directions
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:
- 1 quart of heavy cream
- 2 cups sugar
- 8 egg yolks
- 1 teaspoon pure vanilla extract
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.
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By charcharbme
Durham, NC
on July 17, 2010
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Mmmmmm Yummmmmy!!! This peach pie and homemade ice cream recipe is great. The cinnamon amount is perfect. Remember - the peach pie and vanilla ice cream recipe is a 3 step process - a few of the main recipe ingredients are divided and used for different steps of the dessert (filling, topping and ice cream - ie: 3 1/4 tsp. cinnamon is divided as: 1 tsp. cinnamon goes into the filling, 1/4 tsp. cinnamon goes into the crumb topping and 2 tsp. cinnamon goes into the homemade ice cream. If you are not making the homemade ice cream, it is now a 2 step process and you will only need 1 1/4 tsp. cinnamon - ie: 1 tsp. cinnamon goes into the filling and 1/4 tsp. cinnamon goes into the crumb crust. Read the main recipe ingredients and then read the recipe instructions for all 3 steps of the dessert carefully before you start to make it. Yummmmmy!!!
By lori_8800586
Pelham, AL
on July 21, 2009
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The only reason I did not rate it a 5 was because I think it needs to be a little bit thicker..next time i will use a little more cornstarch. Keeping in mind I think it is good on the loose side. I also cut down on the amount of cinnamon in the filling. Amazing flavor the topping is also SOOO good! served warm with vanilla ice cream....Great pie!
By rskunz_9717333
Fernley, NV
on September 07, 2008
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This recipe was very good with my fresh peaches. I would highly recommend it but I would suggest cutting down on the cinnamon. It was very overwhelming. Also, I used finely chopped almonds rather than ground and not quite as much as the recipe called for.
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