Recipe courtesy of Emeril Lagasse

Ruston Peach Crumb Pie and Vanilla Ice Cream

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  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 8 servings
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Ingredients

Ice cream:

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 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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