Georgia Peach Pie from The Clay-Pot Cookbook by Georgia Sales
This deep-dish pie is a natural in the wet-pot. Be sure the peaches aren't mushy-overripe, but still firm. The macaroons make a distinctive crust; get them crisp, not chewy-moist.
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Ingredients
- 5 large peaches (not too ripe)
- 1 tablespoon (1 envelope) unflavored gelatin
- ¼ cup finely chopped walnuts
- ½ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons butter
- 2 tablespoons Kirsch
- 10 crisp macaroons, crumbled
- ¼ teaspoon salt
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