A rum spiked peach custard baked in a pecan pie crust and topped with lots of fresh peaches.
Course Pie
Cuisine American
Keyword Peach Pecan Rum Spiked Pie
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
chill 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8servings
Equipment
Springform pan or Pie pan
Paring knife
Rolling Pin
Ingredients
Pie Dough
8tbspCold buttercut into small pieces
2tbspGranulated sugar
1tspCinnamon
1/4tspSalt
1cupPecanscrushed to a flour
2cups All purpose flourmore for dusting
1Egg lightly whisked
Pie Filling
2Peaches peeled and chopped
1/2cupSugar*see notes
2Eggs
1/2cupDark rum or spiced rum
1/2cupMascarpone room temperature or sour cream
Peach Crisp Topping
6Peachesevenly sliced not peeled
1tbspAll purpose flour
1tbspSugar
1/4cupPecan flourcrushed pecans
1tspCinnamon
pinchSalt
Instructions
Set the oven temperature to 350Place a sheet of parchment paper on a sheet pan. Even though we will be using a springform pan or a 9-inch pie pan, it is easier to maneuver the pie plate while it's hot on a baking sheet and the paper will catch drippings that may spill over.
Pie DoughIn a food processor or large bowl with a pastry blender, the pie dough will be prepared.Place the cold butter, sugar, teaspoon ground cinnamon, salt into the bowl and pulse, or blend. Add the pecan flour (finely crushed pecans), all purpose flour and pulse again to incorporate the flours into the butter mixture. Finally work the egg (that has been whisked), into the flour mixture until a dough ball is formed. If dry, add a splash of cold water, if wet, work more flour in.
Transfer to a floured sheet of plastic wrap, on a lightly floured surface, and with a rolling pin, roll the dough into a 12-inch circle. Cover with another sheet of plastic wrap and chill while preparing the pie filling.
Pie Filling In a food processor or blender, puree 2 peeled peaches, sugar, eggs, rum and mascarpone. Set this peach mixture aside while preparing the peach topping.
AssembleRemove the chilled pie crust from the fridge onto a work surface and peel back the plastic wrap from the top. Place the pie plate over the dough and gently flip the plate over with the dough on top. Peel back the remaining plastic wrap. Work the crust into the pan, and gently shape any overhanging dough into an attractive edge. A pastry cutter can be used at this time to trim the edge of the dough around the top, if need be.
Pour the pie filling into the prepared pie crust.
Place the peach slices neatly on top of the pie filling until the top is covered with the peaches. Transfer the pie to the prepared baking sheet and place into the preheated oven. Bake until the top of the pie is firm to the touch and the crust is golden, about 40-minutes.
Video
Notes
Dark brown sugar has a stronger molasses flavor and may distract from the gentle flavor of the fresh peaches. Cutting the peaches for the topping can be tricky because we want the sizes consistent and we don't want to lose the juices. For this, I find it best to work with a paring knife, over the bowl, while slicing the peaches.