Category Archives: Desserts

Fresh Peach Pie with Soda Cracker Crust

I have a complicated relationship with fruity desserts. I love the idea of them (like, what’s classier than a pear tart?), but if I’m being honest with myself I’d usually rather just have a brownie. Or a chocolate chip cookie. Or a cupcake. Basically something with chocolate, let’s just cut to the chase.

Same thing goes for pie. I’m just not the biggest fan. I look forward to pumpkin pie on Thanksgiving, and then I don’t crave it for another 364 days. Granted, I will make exceptions for a french silk pie or one of those ice-cream or cream-cheese-and-peanut-butter things in an oreo crust, just masquerading as legitimate pie, but if we’re talking apple or cherry I’m usually just “meh.”

That is, until I tasted this little number here. Is there anything on earth as delicious as a perfectly-ripe fresh peach? Growing up in Alaska, peaches of any quality were a treat. We didn’t have any locally grown, and the ones we got shipped up to our stores were really expensive and usually rock hard for like a week after buying them. Peach season is probably one of my favorite parts of living in Utah!

My mother-in-law made this pie for my sister-in-law’s birthday a few years ago and my previously-firm stance on fruit pies was completely turned upside down. Probably because you don’t put anything on the peaches, and you don’t bake them, so they are still fresh and just melt in your mouth. The crust is super unique, too. Instead of a traditional flour-based, rolled-out crust, you make a meringue,  then add in crushed Saltines (or any soda crackers), a little sugar, vanilla, baking powder, salt, and chopped pecans. It’s actually way easier than a traditional pie crust! Just be patient with beating your egg whites until they’re nice and stiff.

The crust sounds a little weird, I know, but trust me, it’s AMAZING! You’ll want to top it with the fruit and whipped cream and refrigerate for a few hours before you dig in. The juice from the peaches will soak into the crust a little and help it all come together. You can top it with Cool Whip, but why in the world would you when real whipped cream exists?

Don’t bother slicing to serve, just grab a fork and eat the whole thing in one sitting, like I do….

Print Recipe
Fresh Peach Pie with Soda Cracker Crust
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 4-6 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 4-6 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Beat egg whites until stiff but still shiny. Gradually add 1 cup sugar while beating to make a meringue (it should be forming stiff peaks).
  3. Lightly fold crushed soda crackers, baking powder, 1/2 tsp vanilla, and pecans into egg white mixture with a spatula or wooden spoon.
  4. Spead mixture into an ungreased pie pan and bake for 30 minutes. The crust will come out puffy and may have some cracks in the top. That is okay, the peach juice will soak into it later! Allow to cool.
  5. Top crust with peeled and sliced peaches
  6. Make the whipped cream by beating heavy cream, 2 tbsp sugar, and a dash of vanilla together until it forms peaks. Spread on top of peaches immediately to prevent them from browning.
  7. Refrigerate for 4-6 hours before serving.
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Classic Oatmeal Chocolate Chip Cookies

I don’t know if I’m cursed, or what, but this past week has just been a flop as far as cooking is concerned. Things got off on the wrong foot when the massaman curry paste I ordered from Amazon failed to show up (it eventually did, like four days late, with a crack in the bottom of the jar. Thanks a lot Prime!) and I had to scramble to figure out a meal to replace that one I had planned. Then I tried a new copycat recipe for Cafe Rio pork that just ended up tasting like enchilada sauce with a bunch of brown sugar mixed into it.

I made cinnamon rolls on Saturday but didn’t realize that the ones in the middle were totally under-cooked until AFTER I frosted them and they couldn’t be popped back into the oven. Rookie mistake! I know these are major first-world problems, but I’m a girl who lives for food! Nothing is more disappointing than wasting time and ingredients on a recipe that doesn’t turn out.

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