Hey Amy!

I have watched over the last few weeks (as I am sure you have as well) the peach supply get smaller and smaller and the flavors begin to fade.  Sadly our summer fruits and vegetables are almost gone from the local stands, farmers markets and your local supermarket.  Here is one last quick attempt to savor the flavors of the summer before we turn to apples and squash and all the other lovely flavors of fall. 

Ingredients:

1 1/4 c. finely crushed graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. salted butter, melted
1 envelope unflavored gelatin
1/4 c. warm water
1/4 c. very hot water
2 c. very ripe, soft peaches, peeled, pitted and finely chopped
3/4 c. sugar
1 Tbsp. lemon juice
1 large egg white
1/8 tsp. salt
1 c. heavy cream

Make the pie crust by mixing together graham cracker crumbs and sugar.  Pour int eh melted butter and mix well.  Firmly press the crumb mixture onto the bottom and side of a 9-inch pie pan.  Make sure crust is evenly distributed.  Chill for at least 1 hour.

In  small bowl soften the gelatin in the warm water.  Pour in the hot water and stir until the gelatin completely dissolves.  In another bowl, combine the peaches, 1/2 c. sugar, and lemon juice and let stand for 30 minutes.  Pour the gelatin into the peach mixture and mix well.  Chill until the mixture begins to thicken, about 1 hour.  When the peach mixture has begun to set, beat the egg white together with the salt until soft peaks form.  Gradually add the remaining 1/4 c. sugar and beat until stiff peaks form, then fold the egg white mixture into the peach mixture.  Whip the cream until stiff peaks form and fold in into the peach mixture thoroughly.  Pour into the crust and refrigerate until firm, at least 3 hours.

Savor this last flavor of the summer.

xo–me

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