This recipe is a favorite among the residents of Ruston, La. Over
the years, Ruston has become known as the peach capital of the Louisiana.
The filling in this pie is typical of French and English custards.
Ingredients for Pie Crust:
1 1/3 cups flour
¼ pound cold butter, chipped
1 tbsp sugar
¼ cup ice water
In a food processor equipped with a metal blade, combine flour,
butter and sugar. Pulse 1 minute or until texture of mixture resembles
coarse meal. Continuing to pulse, slowly add a little water at a
time, until dough forms into a ball. Remove and place on a floured
surface. Roll dough ?-inch thick. Firmly press into a 9-inch pie
or tart pan. Set aside.
Ingredients for Filling:
6–8 medium peaches
¼ cup heavy whipping cream
½ cup sugar
¼ cup pure vanilla extract
pinch of cinnamon
pinch of nutmeg
¼ cup powdered sugar
Preheat oven to 375°F. Using a sharp paring knife, cut peaches
into ¼-inch slices and discard seeds. Arrange slices neatly
around dough until all have been used. Place pie on bottom oven
rack and bake approximately 20 minutes to render juices from fruit.
While pie is baking, combine all remaining ingredients, except powdered
sugar, in a mixing bowl. Whisk until well blended. Remove pie from
oven and pour egg mixture evenly over baked peaches. Return pie
to oven and bake 20 minutes or until custard is set. Remove from
oven and dust generously with powdered sugar. This pie may be duplicated
using red or green apples.