Orange Custard Pie

(Makes 4-6 Servings)


  • 1 cans (11 oz.) Geisha┬« Mandarin Orange, drained
  • 3 Tbsp. unsalted butter.
  • 1/2 cup granulated sugar
  • 4 medium-size fresh peaches, peeled, pitted, and cut into 1/4-inch wedges
  • 1/4 cup brandy
  • 2 1/2 cups heavy cream
  • 5 large eggs
  • 1/2 cup firmly packed light brown sugar
  • 1/2 Tbsp. ground cinnamon
  • 1/4 Tbsp. freshly grated nutmeg
  • 1 unbaked 9-inch Piecrust
  • Confectioner's sugar
  • Sprigs of fresh mint
  • 1 cup sweetened whipped cream


  1. Preheat the oven to 450 degrees F.
  2. Heat the butter in a large saute pan over high heat. Add the Mandarin Orange and cook, stirring, until the sugar starts to turn dark amber in color. Add the brandy, carefully ignite it, and flambe oranges. Remove from the heat an allow to cool for about 10 minutes.
  3. In a large mixing bowl, combine the heavy cream, eggs, brown sugar, cinnamon, and nutmeg and whisk until smooth.
  4. Fit the dough into 9-inch pie pan, trimming and crimping the edges. Spoon the orange mixture into the piecrust. Place aluminum foil around the crust to prevent it from browning too much, and then bake for 30 minutes. Remove the foil, and then pour the cream mixture over the peaches. Bake until the custard sets, about 1 hour. Remove from the oven and let cool for about 20 minutes.
  5. To serve, place a slice of the pie on each plate and garnish with confectioners sugar, mint springs, and whipped cream.