Brandied Peach Custard Pie

Something from the south. Serve with peach, butter pecan, or creamy vanilla ice creams.

Preheat oven to 450f 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.

unsalted butter, sugar, fresh peaches, brandy, heavy cream, eggs, light brown sugar, ground cinnamon, nutmeg, unbaked 9-inch pie shell