Fresh peaches are now in season so it is time to take advantage of all the great recipes using peaches. Peach pie is one of those recipes that says it is definitely summer. I love to serve peach pie warm out of the oven. Some like to add a scoop of vanilla ice cream to their peach pie. No matter how it is served, this peach pie satisfies.
- 1-1/4 cups sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon fresh lemon juice (sprinkled over the peaches)
- 4 cups fresh peaches, peeled and sliced
- 2 tablespoons butter
- Pastry for double-crust 9-inch pie
- Preheat oven to 375°F.
- Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.
- Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. Bake for 40 to 50 minutes until crust is golden brown.
Strawberry pie is a great seasonal pie. It is sweet and delicious and tastes like you must have slaved to make it. In reality, it is quick and easy to make. As we come into strawberry season, you might buy farm fresh, local berries but, if not, the stores will soon be stocked with fresh strawberries that you won't be able to resist. This pie can be made with blackberries, raspberries, or even a mixture of berries. Use your imagination and serve one of these wonderful, fresh pies at your next gathering.
Mash enough berries to make 1 cup (you can also use a blender). In a saucepan, whisk together sugar and cornstarch. Gradually stir in water and crushed berries. Heat over medium heat, whisking constantly, until mixture thickens. Boil and stir one minute. Cool completely. If using cream cheese, spread along crust. Pour cooked berry mixture and remaining berries (left whole) over crust. Drizzle melted chocolate over the top, if using. Refrigerate at least 3 hours.
This is the traditional pumpkin pie recipe served at holiday dinners. Filled with aromatic spices like nutmeg, cloves, cinnamon, and ginger; it is a decadently delicious pumpkin pie everyone will love! Serving it with whipped cream is traditional, and making homemade whipped cream is definitely worth the extra time. The recipe follows the pumpkin pie recipe, it's the basic whipped cream recipe (very easy to make and tastes incredible). If you want to make your crust from scratch, our pie crust recipe will create a perfect flaky crust for your pumpkin pie.
- 2 cups pumpkin (canned or puree)
- 2 eggs
- 1 1/4 cups half and half (whole milk can be substituted)
- 2/3 cup brown sugar
- pinch salt
- 2 Tablespoons butter, melted
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 9 inch pie crust (from scratch or Pillsbury)
- Preheat over to 425F.
- Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
- In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
- Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.
- Cool and serve with whipped cream.
Whipped Cream Ingredients
- 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla
- Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.