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1
Use any good pie crust dough recipe and roll to at least 1/4 inch thick.
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2
Brush the melted butter into a quiche pan.
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3
Place the pie crust into the quiche pan, making sure it fills all the fluted edges.
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4
Bake the pie shell, empty, for 12-15 at 375F.
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5
Fill a medium saucepan with water and bring to a boil.
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6
Drop the peaches into the water for about 10-15 seconds.
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7
Remove and rinse under cold water.
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8
The skins should slip right off.
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9
You can use the tip of a paring knife to get the skins started.
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10
Cut each peeled peach in 8 slices.
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11
Set aside.
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12
Combine the ricotta, eggs, vanilla, cornstarch and the 1/4 cup of sugar.
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13
Add the cinnamon, nutmeg, and pine nuts.
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14
Mix well to combine all ingredients.
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15
Gently fold in the peach slices.
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16
Pour the mixture into the browned pie crust and return to the oven for 15-20 more minutes to complete the baking.
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17
Serve warm, or refrigerate overnight and serve cold.
