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1
Preheat the oven to 450 degrees.
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2
For the peaches: Over high heat, in a saute pan, heat the butter.
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3
When the butter is hot add the sugar.
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4
Stir until the sugar is dissolved.
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5
Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color.
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6
Incorporate the brandy into the peach mixture.
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7
Carefully ignite the brandy and flambe the peaches.
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8
Remove from heat and allow to cool, about 10 minutes.
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9
For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated.
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10
In an unbaked pie crust, spoon the brandied peaches over the pie crust.
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11
Place the crust in the oven and pour the custard into the shells.
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12
This prevents spilling the custard in the oven.
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13
Bake for 1 hour or until the custard sets.
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14
Place foil around the crust for the first 30 minutes and then remove.
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15
This keeps the crust from getting too brown.
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16
Allow to cool for about 30 minutes.
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17
Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
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18
For the crust: In a mixing bowl, combine the flour, salt and sugar.
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19
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.
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20
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.
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21
Wrap the dough in plastic and refrigerate for at least 30 minutes.
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22
Remove the dough from the refrigerator and place it on a lightly floured surface.
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23
This recipe will make two pie crusts.
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24
For the individual crust: Divide the dough into fourths.
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25
Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
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26
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
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27
Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
