Pretzels are a wonderful snack; they’re crunchy, salty, and come in different shapes. As a kid in Cleveland, I used to love the long, thick ones (that looked like long cigars) to get in winter and use them to scoop up a pile of snow and eat the snow of the end of the pretzel, or holding them out to catch some snowflakes!
But there is no snow here in the desert – and except for some snow capped mountains, nothing but heat and humidity. So what could be better for a cool dessert in the middle of a wonderful peach season than to combine pretzels and peaches for a sweet and salty delight!
This does take a bit of time since each layer must set before the next layer goes on but it will be well worth it. I can hear the family asking for this one again and again – maybe even in winter!
Pretzel Peach Pie
- 2 c crushed pretzels
- 3/4 c unsalted butter, melted
- 3 Tbsp. brown sugar
- 2 Tbsp. (2 envelopes) of unflavored gelatin powder, divided
- 1/2 c cold water, divided
- 1 c boiling water, divided
- 2/3 c white sugar, divided
- 4 oz (half a brick) cream cheese, softened
- 1/8 tsp cinnamon
- 1 Tbsp. honey
- 1/2 cups peach nectar (Kerns or Goya both make one, or puree your own!)
- 9 or 10 peeled peach slices (fresh are best but if using canned, drain, rinse & pat dry)
Preheat oven to 350. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a 9″ pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar. Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over the entire pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (remaining 1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a pretty formation over the cream cheese layer in the pie plate. Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Serves 8 – 10