Sweeter than the pie itself, Miss Violet seemed pretty happy about the graham cracker crust.
Jake and I went over to Bob and Cassidy’s house for dinner last night, but as usual when we get invited somewhere, we did not go empty-handed. We arrived with a loaf of bread (from Lulu’s), a whole bunch of pre-marinated salmon that Jake and Elliot caught Sunday, and a ginger peach rum pie that I had made earlier that day. I had a leftover prepared pie crust and since Jake and I don’t really like desserts all that much, I only really make them when other people are around. We had 3 cans of peaches and half a box of graham crackers that were left in the house (I’m assuming by Russ and Jenny) so I decided to use that final pie crust to make a peach pie with graham cracker topping. I’ve never eaten or made peach pie before so it was a gamble, but I was pleased with the end result. So were Bob and Cassidy’s kids, Eamon and Violet, pictured in this entry chowing down on some of the pie.
Ginger Peach Rum Pie
3 15oz. cans peach slices
2 teaspoons ginger powder
1 tablespoon brown sugar
dash of salt
1 cup spiced rum
1 prepared pie crust (or make one yourself)
3 graham crackers, crumbled from fine to slightly chunky
1. Drain the cans of peach slices thoroughly. Transfer to a bowl and add the ginger powder, brown sugar, salt and spiced rum. Stir. Let the peaches sit and marinate for 1-2 hours.
2. Preheat the oven to 375 F.
3. Transfer the contents of the bowl to the prepared pie crust.
4. Sprinkle the crumbled graham crackers over the top of the pie as thick as you want (just crumble more if you want more).
5. Bake the pie for an hour and a half or till the crust and crackers are golden brown.
Local Badass, Dance-off winner, imaginary parrot owner, artist, and controlled, skeptical weekday drunk (not really), Eamon taking one of the biggest bites I've ever seen, proving his ancestory includes Great White Shark.