Peach & Ginger Meringue Pie

To me, peaches are the absolute essence of summer.  That sweet, slightly tart, woozy scent when you bite into it, the juice that slides down your chin, into your hand (sometimes even your arm and your clothes if you’re not careful!) and the luscious taste that echoes all the same notes that hit your nose all meld into one thing…hot, sultry, carefree summertime.

Nana used to make this peach pie every summer…I think she first served it in the late 60’s.  Nope, not a typical double crust peach pie or even a pretty latticed peach pie.  It was a stunningly beautiful peach MERINGUE pie!  It's Mark’s favorite pie to this very day.   

Semi-freestone peaches were piled high at Soergel's farm market the other day – Red Havens – so I picked a peck up to make THE pie!  There are a few leftover for eating, too....and maybe for my Grilled Peach Vodka Basil Sweet Tea cocktail, too????

This is a little different version of Nana's Peach Meringue pie - that old gluten issue precludes a regular Crisco crust (I don’t think there’s a better crust out there than the Crisco one!).  I made a (gluten-free) gingersnap cookie crumb and pecan crust instead. To emphasize the ginger from the crust, I added a touch of crystallized ginger to the filling, too.  Ginger and peach are such natural partners!

Treat your family to one of these soon.  It might just become your favorite pie, too!

Peach & Ginger Meringue Pie

• 7 ounces gingersnap cookies, Pamela's gluten-free Ginger Mini Snaps or regular gingersnaps if you don't have a gluten issue
• 1/3 cup pecans
• 1/2 cup butter, melted

• 3 tablespoons tapioca
• 1 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon crystallized ginger, chopped fine
• 1 tablespoon butter, cubed
• 4 cups peaches, peeled and sliced
• 2 teaspoons lemon juice

• 6 egg whites
• 12 tablespoons sugar

Put the gingersnaps, pecan halves and melted butter into a food processor; pulse until the cookies are ground, the nuts are fine and it all comes together.  Dump into a 9" pie plate and press down firmly into the bottom and up the sides.  Bake at 325 for 10 minutes.  Remove.




 

Mix the peaches, tapioca, sugar, salt, chopped crystallized ginger, butter and lemon juice well.  Pour into crust.  Bake at 450 for 15 minutes and then reduce the heat to 350 and bake the pie for another 20 minutes. 
 
Just before the pie is done, make the meringue.  Beat the whites until foamy, then gradually add sugar and beat until it holds stiff peaks.  Don't overbeat until it's dry, though. 
 
When the timer goes off for the pie, take it out, mound the meringue on top and spread, being SURE the meringue touches the crust all the way around.  (This keeps the meringue from shrinking back and exposing the filling.)  Create pretty peaks with the back of a spoon.
 
Bake the meringue covered pie at 400 degrees for about 15 minutes until the meringue is browned and beautiful!

Fort Knox Pie

If you've read the "About" tab at the top of this blog, you already know how Fort Knox Pie figures into Dinner Plan-it....and that I promised early on to post the recipe for this decadent dessert.  If you haven't read the "About" tab yet, go ahead....I'll wait until you get back.  Okay, all caught up and ready to go now?  

First of all...MAKE THIS PIE!  Yes, it warrants all caps, it is THAT good!  We not only make it for Thanksgiving, we make it for Christmas.  And for guests.  And for Easter.  Aw heck, we make it all through the year and enjoy it ever bit as much every single time.  

I'm posting the recipe before I have a picture of it so you have time to get the ingredients to make it for Thanksgiving yourself.  Trust me.  It is gorgeous!  

Although there isn't a picture here - yet - let me describe the vision....imagine a dark, rich, buttery chocolate crust studded with pecans.  In the bottom of that crust lies a pool of liquid gold caramel.  On top of the caramel is smooth, decadent dark chocolate mousse - light, creamy sensuous....oh yes. Once you cut into this temptation, the caramel oozes ever so gently from the pie and slowly onto the serving plate - not too much, just enough to catch your eye with a subtle come hither golden look.  And, if you're into over-the-top, full on luxury, go ahead and whip some heavy cream into fluffy clouds - maybe kissed with a little Godiva chocolate liqueur or some dark aged rum, then spoon it over the top, letting it settle into soft mounds just waiting for you to....ooops...this IS a family  blog...so sorry.  Okay...check back tomorrow for an actual picture....or maybe you'd simply prefer to keep the picture you already have in your head.  Here's the recipe!

And.....here's the pic!(Better late than never!)

Ft. Knox Pie

• 1 envelope unflavored gelatin - Knox gelatin

• 1/4 cup water

• 2 cups heavy cream - divided

• 6 ounces chocolate chips - my favorite chips are Ghirardelli

• 2 large eggs

• 1 teaspoon vanilla extract

• 22 pieces caramel candy

• 2 tablespoons butter

• 2 cups Famous Chocolate Wafer Cookies crushed into crumbs - When I can't find Famous Chocolate Wafer Cookies, I use chocolate graham crackers - to make this gluten-free, see note below

• 3/4 cup pecans, finely chopped

• 1/2 cup melted butter

In small saucepan, sprinkle gelatin over water and let stand for 1 minutes.  Stir over low heat until dissolved.  Stir in 1 c. cream, bring to boil & pour into blender with chocolate.  Process until chocolate is melted.  Through the hole in the top while processing, add 1/2 c. cream, eggs and vanilla; process until well-blended.  Pour into bowl and chill until thickened, about 15 minutes.

Make crust by mixing 2 c. chocolate wafer crumbs, 3/4 c. finely chopped pecans and the melted butter.  Press into 9" springform pan and up sides for a high rim.  Bake at 350 for 10 minutes.  Cool.

In another small saucepan, mix caramels, 1/4 c. cream and butter.  Stir until melted; pour into crust and cool for 10 minutes.

With whisk, beat chocolate mixture until smooth, pour into crust and chill until firm, at least 8 hours - I always make this the night before serving.    Top with whipped cream.

This originally came from a magazine advertisement for Knox Gelatin back in the 80's.
 
Servings: 12

Note: Use GF chocolate cookies to make this GF.  I like Pamela's Extreme Chocolate Mini Cookies for the crust.  They come in a 7 oz. bag.  If you can't find them at your local gluten-free store (Soergel's in Wexford, PA is my favorite!), order them online.