French Peach Pie

A Taste of Louisiana with Chef John Folse

Prep Time:
1 1/2 hours • Serves 8

The Ingredients:
9 or 10 fresh peaches
1/3 cup sugar
2 tbsp. flour
1 cup milk
3 egg yolks
1 tbs. butter
1 tsp. vanilla
1 tbs. lemon juice
2 tbsp. butter
2 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup peach preserves
1 egg yolk with 2 tbsp. water
2 9-inch pie shells

The Method:
Preheat oven to 425 degrees F. Press one 9-inch pie shell into the bottom of pie pan. Set aside. Into a cast-iron saucepan, combine sugar, flour, milk, and egg yolks. Using a wire whisk, beat until well-blended and place on medium-high heat until sauce thickens, but do not boil. Remove from heat and whisk in 1 tablespoon of butter and vanilla. Pour the mixture into a bowl and set aside to cool. Peel and slice peaches into 1/2-inch slices and sprinkle with lemon juice. Set aside. In a 10-inch cast-iron skillet, melt remaining 2 tablespoons of butter over medium-high heat. Add peaches, sugar and nutmeg. Saute 5 minutes or until peaches are slightly cooked. Remove from heat and allow peaches to cool slightly. Pour peaches into prepared pie pan and top with custard sauce. Spoon peach preserves evenly over the custard and top with second pie shell. Crimp the edges in a decorative fashion and, using a paring knife, cut 4 steam holes into the top shell. Brush evenly with egg yolk mixture and bake 30-45 minutes or until golden-brown.

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