One summer day back when touch-tone phones were a new thing and the interwebs were made by spiders, we sisters-in-law got together for a rare lunch. We all had small children at the time and they were not invited to this soiree so we enjoyed lunch sans the continuous 30-second interruptions that are apt to happen with small fry in attendance.
My sister-in-law’s mom, Barb – baker extraordinaire – was our host.
I have no idea what we ate for lunch proper, but I do remember dessert. It was Barb’s fresh peach marshmallow pie topped with whipped cream – an old family recipe. I wanted to eat the whole thing, but I figured that would not be especially polite. Instead I did the next best thing and asked for the recipe. Turns out that even following the directions it never tasted quite the same as that day. I set the recipe aside as a memento and hoped one day to encounter another slice preferably made by Barb.
But years went by, the kids all grew up, gluten-free came calling, and it was not to be. During pie month here at the Canteen I was looking through my old weathered box of
recipes for inspiration.
Once I found the peach pie recipe, there was no turning back. It was summer – the peaches were falling from the trees, raspberries were following us home, marshmallows are always in season, and great GF pie crust was just a food processor twirl away. Find the 3-2-1 GF pie crust recipe here.
It was time to revisit the pie. And I’m glad we did. This was one of those recipes where we ate every bit we tested. All of it. let’s just say the photo shoot was brief because we couldn’t keep our forks out of the pies.
Thanks, Barb. It really is a fabulous and timeless summer pie.
And many thanks to Lynn Oliver from The Food Timeline here who helped unravel the mysterious origin of this wonderful pie (see recipe head notes). If you love food, the food timeline is a great resource and a really fun read. Bookmark it! Preferably while you are eating some pie.
|Barb’s Marshmallow Peach Berry Pie, Gluten Free||
- one recipe of 3-2-1 pie crust (see link in post) or one GF pie crust, baked.
- 1 cup heavy cream, whipped – plus another 1 cup whipped for topping (pinch of sugar and vanilla)
- 8 oz. GF marshmallows
- ½ cup whole milk
- 4 very ripe but not mushy good-sized peaches, peeled and cubed
- raspberries (optional)
- blackberries (decorating, and optional, but pretty!)
- Set baked and cooled pie crust aside. In a double boiler, gently melt marshmallows with milk. Set aside to cool (but watch out that it doesn’t turn back into a giant marshmallow). Whip one cup of heavy cream. When the marshmallow mixture is cool, fold in the whipped cream gently. Add the cubed peaches and very gently fold in the raspberries if you are using them. A light touch will keep the marshmallow cream mixture white – otherwise you may have some streaks of pink which add to the interest. Just try not to make the filling totally pink. Using a spatula, flatten the filling in the pie shell and refrigerate until set.
- Whip another cup of chilled heavy cream and add a pinch of sugar and vanilla. Pipe or dollop on top of the pie just before serving. Top with some blackberries for a nice contrast.