Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Tuesday, August 8, 2017

Cherry and Peach Galette / #FarmersMarketWeek

This Cherry and Peach Galette is so much fun to make and eat! If you haven't ever had one before, you will be surprised at how easy it is to make. I used a store bought pie crust, which makes the Galette even easier, but a homemade crust can be used also! The beauty of the Galette is it's rustic look. You never have to worry about it looking perfect like you might a pie crust, and the fruit is definitely the star of the show with this dessert!

Cherry and Peach Galette 
(printable recipe at end of page)

1 pound Fresh Bing Cherries
4 small Fresh Peaches 
1/2 pound Fresh Blueberries
2 tablespoons Sugar
2 tablespoons Flour
9" round Pie Dough
Coarse Sugar
Powdered Sugar


Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
Mix in the sugar and flour with a spoon.
Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!

Thank you for joining me today. If you haven't ever made a Galette, I think you would enjoy doing so. As you can see, they are easy and pretty quick to make and a Galette is an great way to get rid of fruit that needs to be used up. For variety, another way to top your Galette is with a scoop of whipping cream!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.

#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarket Tuesday Recipes 

Bing Cherry and Peach Galette by The Freshman Cook
Bruschetta with Marinated Tomatoes and Ricotta by The Redhead Baker
Cabbage Slaw with Seasonal Herbs by Culinary Adventures with Camilla
Fresh Strawberry Lemonade by Family Around The Table
Kiwi Guacamole by A Kitchen Hoor's Adventures
Summer Pasta Primavera by Palatable Pastime
Brown Sugar Zapple Crisp by Cooking with Carlee
Zucchini Raisin Cookies by Jolene's Recipe Journal
How to Freeze Corn on the Cob by The Frugal Pantry

Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Cherry and Peach Galette

INGREDIENTS:


  • 1 pound Fresh Bing Cherries
  • 4 small Fresh Peaches
  • 1/2 pound Fresh Blueberries
  • 2 tablespoons Sugar
  • 2 tablespoons Flour
  • 9" round Pie Dough
  • Coarse Sugar
  • Powdered Sugar

INSTRUCTIONS:


  1. Wash, pull off the stems, and pit the cherries. I used Bing cherries for the most part, but I had a few Rainier Cherries left over from another recipe, so I used those also. Place in a large bowl.
  2. Wash and pull off the stems of the blueberries. Add to the bowl of fruit.
  3. Mix in the sugar and flour with a spoon.
  4. Place fruit into the center of the pie dough. Pile up the center higher than the edge of the circle. You will have a little fruit left over, but I know it won't go to waste! Use the leftover for topping ice cream or making a smoothie! Start bringing the dough up like in the picture. Pinch and fold the dough to the side. Sprinkle the dough with coarse sugar.
  5. Place Galette on a baking sheet that is covered with parchment paper. Bake at 425℉ for 15-20 minutes. Make sure the bottom of the dough cooks completely.You can check it by sliding a spatula under the galette and slightly tipping the spatula up to look. Remove from the oven and let cool for 5 minutes.
  6. Sprinkle confectioner's sugar on the top. Slice into pieces and enjoy!
Created using The Recipes Generator




 


Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator

Tuesday, March 14, 2017

Mini Shamrock Pie / #Pi Day

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
Measure 1 cup of the mix to the egg yolk and mix together. 
 Pour the egg mix into the pan with the rest of the milk mixture.
Cook and stir 2 minutes more.
Remove the pan from the heat, and stir in the butter and vanilla until combined.
Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
Bake the pie shells according to the package directions.
Let the pie crusts cool.
Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 
 Follow The Freshman Cook!


Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen


print recipe

Mini Shamrock Pie

INGREDIENTS:

  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 2 cups Milk
  • 2 Egg Yolks, beaten
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla
  • Green Food Color
  • 1 sheet frozen Pie Pastry
  • small shamrock cookie cutter
  • 4 Pre made 5" Pie Shells
  • Leprechaun Sprinkles

INSTRUCTIONS:

  1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
  2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
  3. Measure 1 cup of the mix to the egg yolk and mix together.
  4. Pour the egg mix into the pan with the rest of the milk mixture.
  5. Cook and stir 2 minutes more.
  6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
  7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
  8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
  9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
  10. Bake the pie shells according to the package directions.
  11. Let the pie crusts cool.
  12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.
Created using The Recipes Generator











Friday, November 4, 2016

Apple Pie Bites for the Dessert Bar

This year for Thanksgiving, I plan on offering my guests a dessert bar, instead of traditional pie slices. That way everyone who wants to, can indulge with several different treats. My idea is to make all the dessert selections mini size, so the choices can be many, without seeming like too much.
I am starting with these apple pie bites. They are simple to put together, and drizzled with caramel sauce, they taste amazing! A lot of these can be made at one time, making them perfect for a dessert bar!

Apple Pie Bites
(printable recipe at end of post)
(makes 16 Apple Pie Bites)
1 large Granny Smith Apple
1/4 cup Sugar
1/4 cup Dark Brown Sugar
1 tablespoon Cinnamon
2 packages of Crescent Rolls (16 total rolls) 
25 Caramel squares
1/8 cup Heavy Whipping Cream-warmed


Preheat oven to 350 degrees.
Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices. 
In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
Place on a baking sheet covered with parchment paper.
Bake for 10-12 minutes. 
Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon. You can start the caramels melting at the beginning of the recipe, because they take a while to melt.
Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
These taste great hot or cold, and if you want to offer a dessert bar like I plan to do, you could put the caramel in a mini slow cooker on the table, and let your guests drizzle to their hearts content!

Thanks for stopping by today! I will have more recipes for my Thanksgiving Dessert Bar soon! I hope you will stop back to see them!


print recipe

Apple Pie Bites

prep time: 40 MINScook time: 15 MINStotal time: 55 mins

INGREDIENTS:

  • 1 large Granny Smith Apple
  • 1/4 cup Sugar
  • 1/4 cup Dark Brown Sugar
  • 1 tablespoon Cinnamon
  • 2 packages of Crescent Rolls (16 total rolls)
  • 25 Caramel squares
  • 1/8 cup Heavy Whipping Cream-warmed

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices.
  3. In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
  4. Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
  5. Place on a baking sheet covered with parchment paper.
  6. Bake for 10-12 minutes.
  7. Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon.
  8. Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
Created using The Recipes Generator



 



Wednesday, February 3, 2016

Red Velvet Cream Pie / #FoodieExtravaganza

I love Valentine's Day, but I try not to take it too seriously. Of course, you should show your love to those that are important to you everyday, but it is fun to send funny, lovey dovey heart cards, eat chocolate, and make Red Velvet Cream Pie! This pie is rich and sooo creamy. Add the whipped cream topping and you will be in love with this pie! Make sure you make it the day of the morning  you want to serve it. It needs 4-6 hours to set up and chill. Happy Valentine's day! 

Looking for more pie recipes? No worries! We are all about pie today at #FoodieExtravanganza. Scroll down below this post to see what everyone else made for this day!
chocolate, red coloring, graham cracker crust, whipped cream topping
Red Velvet Cream Pie

Sunday, September 13, 2015

Grandma's Lemon Meringue Pie/#SundaySupper

Today at #SundaySupper we are honoring our grandparents by celebrating Grandparent's Day!
My grandmother passed away many years ago, but she was a wonderful cook, and I always remember her making Lemon Meringue Pie. I don't have the recipe that my Grandma used to make her creamy, luscious pie, but I found one that taste very close, and just a bite of one piece sent me back in time to another life! I love how food brings wonderful memories flooding back.  I think Grandma would like this pie!

Grandma's Lemon Meringue Pie

Monday, June 29, 2015

Easy Cherry Pie Stars

To call this recipe Easy Cherry Pie Stars is really an understatement. If you have the ingredients on hand, this recipe will not take you 30 minutes, and most of that time is spent waiting for the stars to bake! This is a great little meal ender for a last minute get together, and it is wonderful for a large group because it is so easily put together! Of course, I think it's a natural for the 4th of July also!!
cherries, easy to make,pie, blueberries, confectioner's sugar, lemon
Easy Cherry Pie Stars

Wednesday, February 4, 2015

Cherry Pie Bites/Day 4 of 14 Days of Valentine's/#Foodie Extravaganza


 Today we are celebrating Valentine's day with
Cherry Pie Bites!

Today is also the day for 
This month's main ingredient is cherries
which makes this recipe perfect for both parties!

These Cherry Pie Bites are simple, simple, simple!
I would have loved to use fresh cherries, but I called everywhere
I could think of, and no one has fresh cherries here in North Carolina yet!
So, I used canned cherries and pre made pie crust for
the easiest pie bites ever!
Cherry Pie Bites