We’re sharing a sweet dish that is a famous N.C. recipe that might help in this heat wave. Wendy Perry, Culinary Adverturist and Home Economist, has passed along this recipe and a few tips on how to make it.
“You may be familiar with the infamous Atlantic Beach Pie,” said Wendy. “Now you can get to know my version – Peach on Atlantic Beach Pie. Be sure to get the peaches at your local farmers market. You’ll be so glad you did!” Look for the Got To Be NC sticker at your local farmers market or neighborhood grocery store to support North Carolina agriculture.
North Carolina is home to about 800 acres of peaches. In 2017, peach growers contributed $2.7 million to the state’s economy, with more than two dozen varieties grown.
- 1 1/2 sleeves saltine or Ritz crackers, or combination
- 4 tablespoons butter softened
- 4 tablespoons brown sugar
- 4 eggs, separated
- 1/2 cup fresh squeezed juice, (lemon, lime and orange mix)*
- 1 14 ounce can sweetened condensed milk Eagle Brand preferred
- 1 cup chopped North Carolina peaches
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 tablespoons sugar
- Preheat oven to 350 degrees.
- Roughly crumble crackers into bowl. Knead in butter and sugar until crumbs stick together, breaking up any large pieces of cracker (but not into dust). Press into 8-inch pie dish and chill for 15 minutes. Bake about 16 minutes until the crust starts browning.
- Beat yolks, juice and zest into condensed milk.
- Scatter peaches over crust; cover with the filling.
- Whip egg whites and tartar until soft peaks form. Add vanilla, salt and sugar, one tablespoon at a time until stiff peaks form. Spread over filling and bake about 18 minutes.
- Chill at least 6 hours before serving.