peach pie
 
for the filling: 
 
1/2 cup  sugar
1 Tbsp  all-purpose flour
4 large  eggs
1-1/2 cup  milk
1 tsp  vanilla extract
1/-8 tsp  ground cinnamon
pinch  of ground nutmeg
1 Tbsp  light rum
5 or 6   ripe peaches, sliced (canned or frozen work just fine)
 
  for the whipped cream topping:
1 cup  heavy cream
2 Tbsp  sugar
1 tsp  vanilla extract
1/4 tsp  ground cinnamon, plus extra to sprinkle over whipped cream
 
preheat oven to 425 degrees f. to make filling, combine the sugar, flour 
and spices in a small bowl and stir well to mix. in another bowl, whisk 
the eggs until they are liquid, then whisk in the sugar mixture. stir in 
the milk, vanilla and rum, and set aside. arrange peach slices in the 
crust and pour the custard filling over them. skim the foam off mixture 
before pouring. bake pie for about 45 minutes until crust is baked through 
and the filling is set. to finish the pie, whip the cream with the sugar, 
vanilla, and cinnamon. spread the cream over the filling, making sure it 
touches the edge of the crust all around. sprinkle with cinnamon. 
 
william barfieldsr 
 
 
-- 
 
(ID: 78320) Mirror: rec.food.recipes: Sat, Sep 6, 2003


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