Dessert

PEACH CREME WITH GINGERSNAP CRUST

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Sometimes there are weeks when a series of events, small as they may seem when isolated, get the best of you. I appreciate reading my favorite blogs, where their authors willingly discuss cooking failures just as poignantly as tough aspects of their lives that tug at heart strings. In an attempt to change the course of my week, I filled my room with fragrant white flowers and set forth on making this tasty treat inspired from a picture in Bon Appetit, as my heart melts for cookie crust. As for the rest of the week, it did not turn out as planned.

This recipe, my friends, is precisely why I consider myself more cook than baker. I don’t like measuring, and when it comes down to baking science, the ‘little of this, more of that’ tactic does not fare well. I changed the proportions to more creme fraiche and less lemon, not taking into account that those measurements explicitly stated in the recipe played a role in the final product. Who'd have thought? The proportions given in the recipe below, do not correlate with the melting mess we had to take pictures of. So should this intrigue you, your luck may be better than mine. I think this pie would be great for entertaining, as it's fridge/freezer time gives you good reason to do it in advance.

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Chemistry faux pas aside, nearly half of the final product managed to make it's way into Hugh's mouth while he was shooting it. "Clean as you work," he says.

PEACH DISASTER WITH GINGERSNAP CRUST // The science of this pie, is that the lemon reacts with the milk products to help the filling firm up. So be sure to give it ample time to do it’s thing before serving.

The Crust //

10 oz. Gingersnap Cookies

3 Tbsp. Butter

The Filling//

1 14 oz. Can Organic Sweetened Condensed Milk, lowfat optional

½ Cup Crème Fraiche

¼ Cup Fresh Lemon Juice

1 tbsp. Cinnamon

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1 ¼ Cup Ripe Peaches, Peeled and Diced

1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.

2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.

3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.

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4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving.

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