S'Meaches Pie

thekitchykitchen.com

Pooja Anna Pant

⅓ cup brown sugar

⅓ cup white sugar

2 ½ tablespoons cornstarch

pinch of salt

⅓ cup water

4 cups fresh peaches, sliced

1 teaspoon vanilla extract

¼ teaspoon cayenne pepper

2 tablespoons butter

1 tablespoon freshly squeezed lemon juice

1 graham cracker pie crust, blind baked in a 9 inch pie tin or if you’re short on time, bought from a store.

1 recipe marshmallow topping (recipe below)

In a medium saucepan, combine sugar, cornstarch, salt. Blend in water and 2 1/2 cups peaches. Bring to a boil, stirring and roughly smashing the peaches. Boil, stirring constantly, until mixture is very thick, a few minutes. Remove from heat and stir in vanilla extract, cayenne, butter, and lemon juice. Cool completely (I’ll cheat sometimes and pop the mixture in the fridge to speed up the process). In a medium saucepan, combine sugar, cornstarch, salt. Blend in water and 2 ½ cups peaches. Bring to a boil, stirring and roughly smashing the peaches. Boil, stirring constantly, until mixture is very thick, a few minutes. Remove from heat and stir in vanilla extract, cayenne, butter, and lemon juice. Cool completely (I’ll cheat sometimes and pop the mixture in the fridge to speed up the process).

Add the peach mixture to the pie crust, and top with the remaining fresh peaches. Dollop the marshmallow topping in the center, and spread, still revealing the peaches at the edge. Using a torch, or carefully under a broiler, toast the marshmallow topping. Enjoy!

2 cups graham cracker crumbs (2 packs, broken down in a food processor)

12 tablespoons (1 and ½ sticks) unsalted butter, melted

2 tablespoons white sugar

1 pinch salt

Preheat oven to 350F.

Combine all of the ingredients in a food processor (or with your hands) until evenly distributed and clumping a bit. Spread evenly into a 9 inch pie or tart pan, patting down with your hands. Pop in the oven and bake for 10 minutes, until deeper in color. Remove from the oven and cool on the counter completely.

1 large egg white

¾ cups superfine sugar

2 ½ tablespoons cold water

pinch cream of tartar

1 teaspoon light corn syrup

½ teaspoon pure vanilla extract

Directions at thekitchykitchen.com

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