Ruston Peach Crumb Pie and Vanilla Ice Cream Recipe

Name: Ruston Peach Crumb Pie and Vanilla Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 3/4 (packed) light brown sugar; 2 tablespoons cornstarch; 1/2 teaspoon salt; 3 1/4 teaspoons cinnamon; 3/4 teaspoon nutmeg; pinch of black pepper; 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups); 1/2 cup flour; 1 cup ground pecan pieces; 1/2 stick butter, cut into small pieces; 1 unbaked 9 inch pie crust; 1 quart of heavy cream; 2 cups sugar; 8 egg yolks; 1 teaspoon pure vanilla extract

Servings: persons

1 1/2 cups water
3/4 (packed) light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
3 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
pinch of black pepper
2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
1/2 cup flour
1 cup ground pecan pieces
1/2 stick butter, cut into small pieces
1 unbaked 9 inch pie crust
1 quart of heavy cream
2 cups sugar
8 egg yolks
1 teaspoon pure vanilla extract

1
Preheat the oven to 350 degrees F. In a saucepan, combine the water, brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
2
Place the pan over high heat and bring to a boil.
3
Reduce the heat to medium and simmer for 2 minutes.
4
Remove from the heat.
5
Place the peaches in a mixing bowl and pour the syrup over the peaches.
6
Toss well and cool for 10 minutes.
7
In a mixing bowl, combine the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter.
8
Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
9
Pour the peaches into the prepared pie shell.
10
Sprinkle the topping over the top of the peaches.
11
Bake for 1 hour, or until the crust is golden.
12
In a saucepan, combine the cream and sugar.
13
Whisk until smooth.
14
Place the pan over medium heat and bring to a gentle boil.
15
In small mixing bowl, whisk the eggs, vanilla and remaining 2 teaspoons of cinnamon together.
16
Add 1 cup of the hot liquid to the beaten egg yolks.
17
Whisk until smooth.
18
Whisk the egg mixture back into the hot cream.
19
Continue to cook for 4 minutes.
20
Remove from the heat and cool completely.
21
Strain the liquid.
22
Pour the liquid into the electric ice cream container and process according to manufactures directions.
23
Remove the pie from the oven and cool for 15 minutes before slicing.
24
Serve each slice, warm, with a scoop of the Cinnamon Ice Cream.

1443

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups water, 3/4 (packed) light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon salt, and more.

Yes, Ruston Peach Crumb Pie and Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Ruston Peach Crumb Pie and Vanilla Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions