You Want Pies With That?- "A Lot Like Love" Fresh Peach-Raspberry Pie with White Chocolate Mousse, Raspberry Coulis, and Fresh Peach Sorbet

WARNING- (This will be the sappiest, corniest, cheesiest post I ever write, but it all had to do with keeping the theme, so read on and forgive me ahead of time!)

"A Lot Like Love" Pie- 1- "A little goes a long way"

2- "Sometimes it gets a little messy"

3- "You have to wait for it, it is just that good"

Welcome to a new event, You Want Pies with That? Susie was inspired when she watched the movie, Waitress, a great film, where the main character invents pies with great names to describe what is going on in her life. Susie asked a few of us to join her and this group was born! The point of this group is to invent Pies!

Our first theme is "I love that Movie!" We got to choose a movie and create a pie that ties into it, be it by food, theme, a phrase, or whatever. This was really fun for me. I came up with about a million different movies and fun pies that would go along with them, but in the end, I just liked how this movie fit my pie.

A little background on my movie choice. This summer a dear friend, her little sister and I went to the drive-in, just for fun. We saw a movie that wasn't that great that starred Ashton Kutcher. I remembered that I don't like him when he plays characters that are supposed to be funny, I remembered I liked him once, when he played a more serious role. My friend hadn't seen that movie, so we rented it later that week. This same friend just happened to be in town when I was inventing my pie, so that made it even more fun. I love the movie- "A Lot Like Love", it follows 2 people who have a chance encounter and follows them through the years, they keep meeting up, but the timing is never right. I won't ruin the ending if you haven't seen it, but I loved this movie. It is quirky, fun and has great music.

I decided to create "A Lot Like Love" Pie. It starts with a Spicy Gingersnap Graham Pecan Crust, because well, we all need a little spice and zing in our lives, right?

Next, comes the Fresh Peach and Raspberry Layers. This pie has lots of layers, because love is multi-layered, it is deep and there is always something more that you can give or get.

Then comes the White Chocolate Mousse, decadent and wonderful.

Top it off with Fresh Peach Sorbet and Raspberry Coulis, both fresh, beautiful,and tart, giving this pie just a little bit more!

This pie is "a lot like love" because it is multilayered-there is alot going on in and around this pie, but all the layers go so well with each other. It is sweet and fresh, rich and creamy, spicy and nutty, all at the same time. It reminds me of the last fruits and days of summer, you want that last peach to last forever, just like you want love to do the same. So, savor it slowly, and enjoy, it just might last forever!

"A Lot Like Love" Pie- Fresh Peach and Raspberry Pie in a Spicy Gingersnap Graham Pecan Crust with White Chocolate Mousse, Raspberry Coulis, and Fresh Peach Sorbet by Mary Ann

Make the crust first. When it is almost cool, make fresh peach filling and fresh raspberry layer.

Add raspberry layer to cooled crust and spread to make even and smooth. Pour fresh peach filling over top, smooth with a rubber spatula to make even, and cover with foil and refrigerate.

Next, make the white chocolate mousse and refrigerate.

Make raspberry coulis and refrigerate.

When pie and mousse have been in the fridge for at least 2 hours, dollop mousse in blobs on top of peach filling and very carefully spread mousse to edges of pie. Cover with a plate and refrigerate for 24 hours.

Now make Fresh Peach Sorbet.

When ready to serve, drizzle raspberry coulis onto plate, carefully slice and plate pie, garnish with sorbet and more coulis. Enjoy!

Spicy Gingersnap Graham Pecan Crust by Mary Ann

1/3 cup pecans, toasted

5 gingersnaps

1 1/3 cup graham cracker crumbs

3 Tbls sugar

4 T butter, melted

Preheat oven to 350 degrees F. Place toasted pecans and gingersnaps in a food processor. Process until mixture is fine crumbs, but watch carefully so it doesn't get too moist. Tranfer to a bowl. Add graham cracker crumbs and sugar. Mix with hands until well combined. Add melted butter and mix until butter is mixed in. Press into a 9-inch glass pie plate and bake for 10 minutes. Place on wire rack and let cool completely before filling.

Fresh Peach Filling adapted from Nancy Morgan's Fresh Peach Pie

3 large peaches, peeled, pitted and chopped

1/2 cup water

1/2-3/4 cup sugar, depending on sweetness of peaches

3 T cornstarch

Combine all ingredients in a heavy bottomed saucepan. Mash and combine all ingredients. Place over medium high heat and bring to a boil, stirring occasionally. This should take about 5 minutes. When thickening remove from heat.

Fresh Raspberry Layer by Mary Ann

2- 6 oz containers fresh raspberries

2T -4 T sugar, to taste

Place raspberries and sugar in a bowl. Mash well, but leave larger pieces of berry.

White Chocolate Mousse adapted from Daring Bakers Opera Cake Challenge (May 2008)

7 oz white baking chocolate

1 cup + 3 Tbls heavy whipping cream

Place white chocolate and 3 Tbls cream in a small heavy bottomed saucepan. Melt together over low heat. When chocolate is completely melted, remove from heat and let cool completely.

Whip remaining 1 cup heavy cream to soft peaks and gently fold into the white chocolate mixture. Refrigerature until slightly thickened, about 2 hours.

Raspberry Coulis by Dorie Greenspan

6 oz frozen raspberries, slightly thawed

3 Tbls water

2-3 Tbls sugar

Blend all ingredients in blender until smooth. Strain mixture through sieve to remove all seeds. Refrigerate until ready to use.

Fresh Peach Sorbet Adapted from Anne Strawberry who Adapted from The Perfect Scoop by David Lebovitz

6-8 Fresh, Ripe Peaches (about 2 pounds)

1/3 Cup Sugar

2/3 Cup Water

4 Teaspoons Fresh Lemon Juice

Pinch of Salt

4 Tbls peach nectar

Slice, peel, and pit the peaches. Combine all ingredients in a blender and pulse until smooth. Taste, then add more lemon juice or sugar if desired.

Pour mixture into a 9x13-inch metal pan and freeze until solid, at least 3 hours.

Break mixture into chunks and puree in two batches in the food processor, adding 2 Tbls peach nectar to each batch. Make sure to process until smooth and creamy. Pack into a airtight container and freeze for at least 4 hours.