Peach Chiffon Pie & Peach Sours

Peach Chiffon Pie

• 1 1⁄2 cups fresh peaches, chopped
• 3⁄4 cup sugar
• 1 tablespoon unflavored gelatin
• 1⁄4 cup cold water
• 1⁄2 cup hot water
• 1 tablespoon lemon juice
• 1⁄2 cup heavy cream, whipped
• dash salt
• 9-inch graham cracker pie crust (or make your own)

Place peaches in glass bowl, top with sugar and let stand for 30 minutes.

Soften gelatin in cold water first, then fully dissolve in hot water. Cool. (You can pop it in freezer to do so.)

Mix peaches, lemon juice and a dash of salt. Chill until partially set.

Whip cream and gently fold into chilled peach mixture.

Pour into pie crust and chill until completely set – overnight is best.

For graham cracker pie crust:

• 12 graham crackers (whole sheet)
• ½ cup butter (softened or melted)

Pulse graham crackers in food processor until crumbly. Add butter and pulse until a wet mixture forms and butter is spread evenly throughout.

Press into 9-inch pie plate.

Peach Sours

• 2 oz. Bourbon
• 3/4 oz. fresh lemon juice
• 3/4 oz. peach liqueur
• 1/2 oz. simple syrup
• 3 dashes Fee Foam

Add all ingredients to a shaker with ice and shake thoroughly. Strain into a coupe glass.