Continuing the little blue binder of recipes, I finally tried out a dessert.
This spiced peach pie was one of the first ones I pulled out to make. My dad was a huge peach pie guy and I guess it has rubbed off on me. I can’t really put my finger on why I like peach pie so much, it’s just good. Like washing your hands in warm water when they are cold or having someone scratch your back. It’s just right.
I understand some people think peach pies are better off not being made, like a certain someone in my household. But her loss is her co-workers gain. Apparently I have amassed quite the following and am now expected to make goodies weekly.
Full confession, I make other things outside the column that I don’t think are column worthy. Mostly a wide assortment of cookies. Cookies are one of those things I can make just to make and have fun doing it.
Ever since I saw “The Matrix” when I was a kid and the Oracle was just sitting in her kitchen making cookies, I have always wanted to be that relaxed doing something.
Relaxing, making cookies and enjoying every minute of it. It’s awesome.
The only problem is, I’m not a savant at it, so I decided to writing about baking conquests instead of selling them to the hungry masses.
But again, my wife’s workmates seem to love my baking. Or they love the taste of free. Guess we will never know!
This week’s pie is akin to thick peach Jello in a pie crust with cream cheese. While this definitely dates this recipe, it is surprisingly good.
Next week we will take a break from the little blue binder and dive into a new piece of kitchen tech I got, and it’s a game changer. Until then, enjoy this spiced peach pie.
Spiced peach pie
2 15-ounce cans sliced peaches
2 tablespoons brown sugar
¼ teaspoon ground ginger
1 3-inch cinnamon stick
1 3-ounce package peach gelatin
4 ounces softened cream cheese
2 tablespoons softened butter
½ teaspoon nutmeg
1 baked 9-inch pastry shell (follow directions on box for baking shell)
1 carton frozen Cool Whip
1. Drain syrup from peaches and add water to make 1 ½ cups, add to saucepan. Add sugar, ginger, cinnamon stick and bring to a boil. Reduce heat and simmer for 5 minutes.
2. Remove from heat and stir in gelatin. Add sliced peaches and refrigerate for 40 minutes.
3. Beat cream cheese, butter and nutmeg until smooth. Spread on the inside of the prebaked cooled crust.
4. Pour peach mixture over the cream cheese and chill until set.
5. Spread the top with the Cool Whip.