The dog days of summer are here and it’s high time for peaches. If you haven’t gotten your fill of this juicy stone fruit yet, now’s the time. Satisfy peach craving with a big slice of homemade peach pie.
Peaches are a versatile fruit that can be incorporated into a variety of seasonal dishes – both sweet and savory. Top your fish tacos with a sweet and spicy peach salsa, enjoy a ice-cold glass of peach sangria during happy hour, or bake them into your favorite summer cobbler.
While all of those options are undeniably delicious, you can’t go wrong with a classic peach pie. Ripe, sweet peaches shine in every slice and all you need is a dollop of fresh whipped cream to experience summer dessert heaven.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ground ginger. Add fresh, sliced peaches, lemon juice, and vanilla extract. Stir until the peaches are fully coated with the cornstarch mixture then spoon them into a prepared pie dish. We made our own pie crust (it comes together in no time with the help of a Hamilton Beach® food processor) for this summer pie but you could definitely use store-bought to save on time.
Roll the second slab of pie crust dough over top of the peaches to form the top. Seal the bottom and top doughs then cut a few slits in the top. The slits help the filling vent during baking but also are create a pretty, simple decoration. Brush the top with milk and sprinkle with coarse sugar for a nice sheen and a little added texture.
Bake at 400 degrees for a little under and hour until the crust is golden brown and the peach filling is bubbling.
Top this sweet peach pie with a dollop of whipped cream or your favorite ice cream. Serve it at your next backyard BBQ.
Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
Heat oven to 400°F.
Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger.
Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
Everyone loves pumpkin pie, and who can blame them? It’s a traditional fall/winter dessert perfect for holidays like Thanksgiving because, well, what else are you going to do with all those leftover Halloween decorations?
Of course, you don’t have to carve an actual pumpkin to make pumpkin pie (canned pumpkin is readily available in every store this time of year). We do, however, have a simple method of making fresh, homemade pumpkin puree using a slow cooker and food processor. If you have the time, our test kitchen recommends trying it out. If not, no one will know and we certainly won’t tell.
Instead of the classic pumpkin pie, this recipe is for a cheesecake. Rich and decadent like a typical cheesecake, but with all the flavour and autumn spice of traditional pumpkin pie. And we think the gingersnap crust is what will really make this dessert your new fall favourite.
The best thing about making a cheesecake (other than eating it) is you can bake it a day or two ahead of time. After it’s done, the cheesecake can be stored in the refrigerator until you’re ready to serve it so you can spend the day cooking the main course without worrying about dessert. We recommend letting it chill at least 4 hours.
After you’ve tried this pumpkin pie cheesecake, we’d love to hear from you. Which do you prefer – pumpkin pie or pumpkin cheesecake? Let us know in the comments below.
If you’re craving apple pie but don’t have the time to make one from scratch, put away the pie dish and satisfy your craving with these easy-to-make bites. They are done in about 20 minutes and are a tasty after-school snack, party dessert, or tailgate treat.
Using the SmartChop® Food Chopper or a food processor fitted with the chopping/mixing blade, coarsely chop apples (we used granny smith, but use whatever looks best at the grocery store or the cream of your apple-picking crop). With the SmartChop® attachment, the apples pass through holes as they’re chopped and fall into the bowl preventing them from over-processing and turning to mush. Use these perfectly chopped apples in the filling for your bites.
In a bowl, combine apples, cream cheese, confectioner’s sugar, cinnamon, and nutmeg. Then unroll store-bought crescent roll dough (see – super easy) and separate into triangles.
Spread a thin layer of caramel sauce on each triangle then spoon about 2 teaspoons of the the apple mixture on top. Roll (starting from the winder end of the triangle) into a crescent shape and place on a parchment-lined baking sheet. Get the kids involved and let them roll while you prep the next piece of dough.
Bake for 15 to 20 minutes at 375 degrees, until they are golden brown.
We drizzled extra caramel sauce on top before taking a bite, but you could top them with confectioner’s sugar or even a scoop of cinnamon ice cream.
Whenever you’re in need of a quick dessert (or dare we say breakfast) recipe this fall, keep these easy apple pie bites in mind and bring the orchard to your table in under 30 mins.