As you probably have noticed by now, desserts are not my strong point. Part of it is that I'm just not that crazy about sweets, and part of it is that if you're still hungry by the time we get to dessert, I sort of get my feelings hurt.
But once in a while, if I find something that's easy to fix and tastes really good, I'll go for it.
A couple of years ago, when peaches were at their best, I wrote about my grand-mother's "Best Peach Pie." I have been very pleased that recently I've had a number of folks tell me that they've saved the recipe and made it again this year. And several have e-mailed or called asking for the recipe again, since they'd lost it.
Recently, I was home again in Louisville and my mom had another peach pie recipe she wanted to try. We made it, and it was easy and very good. It called for a graham cracker crust, and marshmallows.
I changed the graham cracker crust to a ginger snap crumb crust, and made a couple of changes in the original recipe, and it was pronounced quite tasty by the Monday night regular testing committee.
For the baked pie recipe, you needed to find peaches that were ripe and fragrant, but still a little firm. For this recipe, since the peaches aren't cooked, you want peaches that are extremely ripe, and fairly soft. You aren't likely to find the right ripeness in the supermarket, since they need them to last a while. Peaches ripen very nicely, however, in a brown paper bag on your kitchen counter. Of course you will have to plan a couple of days ahead for that, something I'm not very good at.
I find the best peaches for using immediately at the Agri-Center Farmer's Market. Don't worry if there are spots you think are a little too soft. Really ripe peaches may have a few bruised or brown spots; if so just cut them out.
I garnished it with a handful of blueberries. Raspberries would be wonderful, or strawberries, but this is pretty darn good just all by itself!
THIS YEAR'S REALLY GOOD PEACH PIE
1 envelope unflavored gelatin
2 tbsp water
20 large-size marshmallows
1/4 cup milk
1/2 tsp vanilla extract
6 really ripe peaches, peeled and diced
1 cup heavy cream
1 ginger snap crust (or a store-bought graham cracker crust)
Place the 2 tbsp water in a small saucepan and sprinkle the gelatin over the top. In a large pan, over low heat, stir the marshmallows and milk together until melted. Stir in the vanilla. Remove from the heat and place the pan with the gelatin on the burner. When the gelatin has melted, stir it into the marshmallow mixture. With a mixer, beat it about 5 minutes on medium speed.
Working quickly, beat the heavy cream in a chilled bowl until stiff peaks form. Fold the peaches into the marshmallow mixture, then the heavy cream. Pour into the prepared crust and chill at least three hours.
GINGER SNAP CRUST
1-1/2 cups ginger snap crumbs (about 6 ounces ginger snaps)
1/4 cup sugar
5 tablespoons melted butter
Preheat the oven to 350o. In a 9- or 10-inch glass pie pan, mix the crumbs, sugar and butter. Press firmly onto the bottom and up the sides of the pan. Bake for 10 minutes. Let cool completely before proceeding.