Saturday, July 18, 2009

Fresh Peach Pie

This recipe comes from my husband's aunt. It's so good! The crust is one of the strangest things I've ever made, but it turns out so sweet and is a perfect companion to the fresh peaches.

I'll post some pictures after I make it tomorrow, but I wanted to link up the recipe to my Sunday Dinner menu plan today.

Fresh Peach Pie

4 egg whites
1 cup sugar
14 soda cracker squares
1/2 tsp baking powder
1/2 tsp. vanilla
1/2 cup chopped pecans(optional)
6-8 peaches
Whipping cream or ice cream

Smash the soda crackers into small bits and reserve.

Lightly grease the pie pan.

Separate the egg whites from the yolks. Beat the egg whites until stiff -- about 5 minutes.

Gradually add the sugar, beat in on high, stirring constantly from now on

Add the crushed soda crackers.

Add the baking powder, vanilla and chopped pecans.

Place the batter into the pie plate and bake at 325 for 30 minutes.

Remove from oven -- it will be a light golden brown. Let it cool completely. The crust will seem gigantic -- about 4-5 inches tall. It will settle when the peaches are added.

Slice peaches into a bowl. Be sure to taste test the peaches -- add sugar if they are too sour.

Add the peaches to the crust. Top with whipping cream if desired, or serve with ice cream. If you're using Whipping cream, put it on top before refrigerating.

Either way, be sure to refrigerate for 4-6 hours before serving.

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