Best 4 Brandied Peach Custard Pie Recipes
Indulge in a delightful culinary journey with our exquisite collection of brandied peach custard pie recipes. These pies, with their golden-brown crusts and tantalizing aromas, are a symphony of flavors that will captivate your taste buds. From the classic Southern-style pie, brimming with juicy peaches and a velvety custard filling, to the elegant French variation, featuring a delicate almond crust and a hint of brandy, each recipe offers a unique twist on this timeless dessert. Whether you prefer a traditional approach or a modern interpretation, our recipes cater to every palate, promising an unforgettable pie-baking experience. So, gather your ingredients, preheat your oven, and embark on a delectable adventure, creating a masterpiece that will leave your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH CUSTARD PIE III
This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.
Provided by OKBEE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
- In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
- In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
- Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g
PEACH-CUSTARD PIE
With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
- Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
- Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
- Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.
BRANDIED PEACH CUSTARD PIE
Make and share this Brandied Peach Custard Pie recipe from Food.com.
Provided by Smilyn
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Heat butter in a large saute pan over high heat. Add the granulated sugar and stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the brandy, CAREFULLY ignite it, and flambe the peaches. Remove from heat and allow to cool for about 10 minutes.
- In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon and nutmeg and whisk until smooth.
- Fit the rolled-out dough into 9-inch pie pan, trimming and crimping the edges. Spoon the peach mix into piecrust.
- Place aluminum foil around the crust to prevent it from browning too much, then bake for 30 minutes.
- Remove foil, then pour the cream mixture over peaches. Bake until custard set, about 1 hour. Remove from oven and let cool for about 20 minutes.
Nutrition Facts : Calories 534.5, Fat 36.4, SaturatedFat 19.1, Cholesterol 198.7, Sodium 180.6, Carbohydrate 42.8, Fiber 1.6, Sugar 30.1, Protein 6.2
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
Tips:
- Before you start making the pie, make sure all your ingredients are at room temperature. This will help the ingredients incorporate smoothly and evenly.
- When measuring flour, use the spoon and level method. This means spooning the flour into the measuring cup and then leveling it off with a knife.
- When making the custard filling, be sure to whisk the eggs and sugar together until they are light and fluffy. This will help prevent the custard from curdling.
- To prevent the pie crust from becoming soggy, pre-bake it before adding the filling. This can be done by baking the crust for about 10 minutes at 350°F (175°C).
- Brush the edges of the pie crust with egg wash before baking. This will help the crust to brown and give it a shiny finish.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
This classic brandied peach custard pie is a delicious and elegant dessert that is perfect for any occasion. The creamy custard filling is perfectly complemented by the sweet and juicy peaches, and the brandy adds a touch of sophistication. With its flaky crust and beautiful presentation, this pie is sure to impress your guests. So next time you're looking for a special dessert to make, give this brandied peach custard pie a try. You won't be disappointed!
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