Friday, September 23, 2011

Peach and Walnut Pie Recipe

Crunchy walnut pie, heady with peach brandy or bourbon, is crowned with sliced peaches just before serving. Serves eight.

1 9-inch unbaked pie shell, chilled
1 egg white, lightly beaten
4 eggs
1 cup dark corn syrup
2/3 cup brown sugar, firmly packed
2 T. butter, melted
2 T. peach brandy or bourbon
1/8 t. salt
1-1/4 cups chopped walnuts
2 fresh peaches
2 T. sugar
1 T. fresh lemon juice
Whipped cream or ice cream

Step 1. Preheat oven to 400 degrees. Brush inside of pie shell with egg white. Combine eggs, corn syrup, brown sugar, butter, brandy and salt in large bowl and beat well. Stir in walnuts. Pour mixture into prepared pie shell. Bake 10 minutes, reduce temperature to 325 degrees and bake an additional 35 to 40 minutes, or until set. Cool.

Step 2. Peel and slice peaches and gently mix with 2 tablespoons sugar and lemon juice. Refrigerate. Just before serving, arrange peach slices on pie and top with dollops of whipped cream or small scoops of ice cream. Serve with pride.

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