Ruston Peach Crumb Pie and Vanilla Ice Cream
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1054
- Total Fat
- 70
- Saturated Fat
- 36
- Carbohydrates
- 105
- Dietary Fiber
- 3
- Sugar
- 79
- Protein
- 8
- Cholesterol
- 325
- Sodium
- 324
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
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
Ice cream:
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, 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.