This deep-dish pie is a natural in the wet-pot. Be sure the peaches aren't mushy-overripe, but still firm. The macaroons make a distinctive crust; get them crisp, not chewy-moist.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Peel and slice the peaches, then place them in the bottom of the presoaked pot. Combine the brown sugar, granulated sugar, gelatin, chopped nuts, and salt and pour over the peaches. Dot the top with the butter, then add the Kirsch and top with crumbled macaroons.
Cover the pot and place it in a cold oven.
Set the oven temperature at 500 degrees.
Cook for 50 minutes, or until done.
Remove the lid for the last 10 minutes to brown the crust.
© 1974 All rights reserved. Published by Echo Point.