I Pie With My Little Eye #angelsandpieplates @whiskeyguardian_mtl gave some of us the amazing task of creating a recipe with @angelsenvy ! This time it wasn’t about cocktails but about culinary skills! Making a pie was quite a challenge for me, especially considering it was my first one. I made an Angel’s Envy brown butter flamed peach pie topped with a classic vanilla ice cream scoop. I think what makes a good desert is not the pie itself but what comes with it! Pairing it with a dram of this fine bourbon and short espresso made the perfect trifecta of flavours. Like a lot of things, it is best enjoyed with someone! My partner @darienhamedani acted as my right hand literally on the making due to a hand surgery I had in the same time frame. The result, as tasty as it is would not be the same without the time and effort of the creation of this desert. Take it or leave it but it’s not about the destination, it’s about the journey! Recipe* 600g of pealed peaches slow cooked in brown butter, nutmeg and cinnamon then flamed with Angels Envy. A classic basket weave for the top and right in the oven for 10 minutes at 450 Fahrenheit then 30 minutes at 350. Left to cool down over night and topped with a vanilla ice cream scoop.