Thursday, September 17, 2009

No-Cook Peach Pie

While most people think of zucchini when they think of Utah food, the reality is we have great peaches. Do I daresay we have the best peaches in the U.S.? Yes I do. They're so good, we even have peach festivals every year in Brigham City and Hurricane. This is not home town (home state?) bragging, folks. There's just something about our water and climate that makes an incredible peach.

I love peaches. They're my favorite fruit. After eating my fill of fresh peaches off the tree, the foodie in me wants to make something more with them. The choice is obvious. Peach pie.

The trouble with peach pie is that it's cooked. I don't know what it is, but peaches change so much when you cook them, they seem like an entirely different fruit. Cooked and canned peaches just don't compare to the bright flavor of a fresh peach. It's a shame to have to cook these yummy things just to make a pie.

Ah, but we don't have to. My mother used to make a wonderful peach pie that required no cooking. It's so simple she was embarrassed by it. I love all kinds of pies, but this is my favorite peach pie. What makes it work is another Utah food favorite – don't laugh – Jello.

Use only fresh peaches with this, please. Save the canned peaches for something else.

Equipment Needed
Tea Kettle or Saucepan
Mixing Bowl
Paring Knife
Cutting Board

Ingredients
1 cup fresh peaches (or more), peeled and sliced into thin wedges
1 cooked pie crust or graham cracker crust
cooking spray
3 oz. package peach flavored gelatin
2/3 cup boiling water
2 cups ice cubes

Directions
Spray the bottom of the pie crust with cooking spray. This helps reduce the amount of liquid that can seep into the crust from the filling. Place the peach slices into the pie crust. Place them decoratively, or just spread them around and random. As long as they're more or less evenly distributed, and completely fill the crust, you'll be fine. How pretty you want then to look is up to you.

Dissolve the gelatin in the boiling water. Add the ice cubes and stir for about 2 minutes. Remove any ice cubes that haven't melted. Pour the gelatin over the peaches, just to the top. Don't drown them.

Place the pie in the refrigerator and chill for at least 2 hours, or let it set up overnight. Serve with whipped cream, or all by itself.

You don't have to use peach flavored gelatin. Orange or apricot flavored gelatin will work great.

Makes 8 servings.

Picture by Alaina Cherup Isn't it pretty?

5 comments:

Fuji Mama said...

My uncle who lives in Orem was just rubbing it in my face the other day that I don't have access to the amazing Utah peaches! I was looking for ideas for quick and easy desserts and he suggested ice cream with grilled Utah peaches. Sigh. This pie sounds fabulous!

John Newman said...

That does, sound interesting, even though it's cooking the peaches. Indirect grilling, a little smoke to add a light vanilla touch, just long enough to heat things up ... it could work.

I guess we're just making things even out between the states. California has the beaches, Utah has the peaches. :-)

Sook said...

Ooh yum! I will have to try it.

CL Beck, author said...

Sounds delish! Thanks for posting the recipe.

John Newman said...

Thanks, everyone! The peaches are just starting to ripen on our tree, so I'm certainly going to be making some of this, soon.