Ingredients:
3 tablespoons unsalted butter
1/2 cup sugar
4 medium fresh peaches, peeled, pitted and cut into 1/4 inch wedges
1/4 cup brandy
2 cups heavy cream
4 large eggs
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 unbaked 9-inch pie shell
Directions:
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.
Servings: 8
Time preparation: 0 min.
Time total: 120 min.