This recipe is sponsored by Eggland’s Best. All opinions are my own. Thank you for supporting the brands that make A Kitchen Hoor’s Adventures possible.

Peach season is upon us! I cannot tell you how super excited I am about this. Peaches are tops on my list of fave fruits. It’s pears, peaches, mangos, cherries, watermelon, and then everything else. In that order most of the time. Cherries and watermelon might flip depending on the season and the flavor of the fruit, but neither of those pertain to this recipe.

So, a little bit about what’s going on with me. Recently I had a total knee replacement. It’s been a decade in the making. And I’ve been lucky enough to have the hubs home with me for the first 2 weeks of this journey. I hoped I was farther along in my recovery by now, but it is what it is.

During this time, we have relied on grocery delivery. Which, for me, is decent most of the time. But some things I really want to go into the store and pick up myself. Fruit like peaches being one of them. This peach custard pie and peach cobbler is the best when made with fresh, ripe peaches.  So, I splurged on the “organic” peaches thinking they might have a better chance at being ripe than the regular selection of peaches. They went into the first pie I made. Which was delicious but not quite what I wanted to share with you.

So, the hubs was taking me to physical therapy and I said to him, “I really want to go into the store to pick the peaches for the next pie.” I explained that peaches must smell like peaches to be ripe. They need to have a little give to them when you press them with your thumb. But for me, it’s all about the smell. I’m sure some people look at me funny when they see me picking peaches. My nose is totally pressed to the stem end of the fruit and I’m smelling like I’m a sommelier with my nose buried in a glass of wine.

He volunteered to go into the store for me. And he picked some delicious peaches! But I also asked for another pie crust and more whipping cream. He struggled with the pie crust. He thought they were frozen. But he didn’t get a frozen pie crust in a tin. He remembers me using something in a box and he picked up what he thought was the crust I used. What he picked up was phyllo dough. Which I’ll use at some point, but not for this pie. Maybe I’ll take the custard filling and make some phyllo custard tarts.

What is a custard pie?

Custard pie is a pie made with a custard base of eggs with milk and/or cream and sweetener. In this case and most cases that’s sugar. This mixture is poured into a partially cooked or uncooked pie crust. The first pie I made I par-cooked the crust. It just made the edge of the pie extra cooked and not photo worthy. This pie does not cook the crust beforehand.

Custard pies, sometimes called egg tarts, are thickened with eggs. They typically have a large number of eggs in the custard mixture. When the eggs cook in the pie crust they turn from a liquid to a delicious and creamy solid. Custard pies should be light and slightly sweet. They are super creamy and the perfect vessel to highlight seasonal fruits like fresh peaches and pears.  

There are several pies that we make today that are considered custard pies. Pumpkin pie. That’s one of them. We make a lemon chess pie for the Derby Party but there is a chocolate chess pie, too. That’s also considered a custard pie. Coconut cream pie is also a custard pie.  If you don’t like peaches, then you can make a pear custard pie.  Then there’s a slew of custard tarts. They’re a whole other topic for another post. But definitely worth noting in this one.

How do you make Fresh Peach Custard Pie?

The key to a good custard pie are the eggs. If your eggs aren’t quality eggs then the custard will not be as smooth and creamy as it can be. That’s why I chose Eggland’s Best eggs for this fresh peach custard pie. Not only do they stay fresh longer compared to ordinary eggs, but they have double the omega 3s, 25% less saturated fat, double the B12 and 6 times more vitamin D.

In my opinion, they are fresher than regular eggs. The yolk has a deep rich yellow color which to me means a healthy chicken and healthy egg. And a deliciously light and creamy custard pie. I know the flavor wouldn’t be as rich and delicious using any other egg.

Making this pie is very easy. You slice the peaches and put the crust in the pie pan. Then it’s a matter of whisking the eggs with the sugar until fluffy. I made sure the mixture was a light-yellow color. Then I added in the milk, whipping cream, and vanilla extract.

I spread the peaches in the bottom of the pie crust. Initially I thought arranging them nice and pretty would be ideal, but the custard mixture just pours over the slices and you don’t really see them. So, I reserved a few of the prettier slices of peaches and put those on top in a decorative pattern. At least decorative for me. This just shows you that you don’t have to be a pastry chef to make a pretty pie. Anyone can decorate a pie with some peach slices to make it pretty to serve to your family and friends.

Now you bake it! The first attempt I didn’t put the pie pan on the sheet pan. There was some spillage of the custard over the edge of the pie crust. The poor hubs felt bad about that and I told him it wasn’t his fault. I over filled the pie pan. Don’t do that. Make sure you have a good half to three quarters of an inch space because the custard will expand.

I baked mine for an hour. The edges were golden brown. The crust as golden brown. And there was still more jiggle than anticipated when I shook the pan. You can have jiggle. But the jiggle can’t look like you just put it in the oven. The jiggle is a little slower if that makes any sense. Jiggle it when you put it in the oven. Then jiggle it at 45 minutes and see if it looks like when you first put it in the oven. If not then you can take it out and let it cool.

What does Fresh Peach Custard Pie taste like?

The first thing you taste is the custard. It is lightly sweet, rich, and creamy. The custard is simply delicious. Then you bite into a peach and it’s sweet and full of fresh peach flavor. My peaches had a sweet tart taste to them making this pie even more delicious.

But the custard is the star of the show. It is thick and delicious. And smooth and creamy. All because of the Eggland’s Best eggs in there. They really do make a difference in the custard of this pie. It wouldn’t be as rich and delicious made with common eggs.

Yield: 12

Fresh Peach Custard Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Fresh Peach Custard Pie has summer sweet peaches surrounded by a creamy sweet custard filling. The ingredients are simple but combine to make an irresistible pie your family will love.

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Ingredients

• 1 9 inch pie crust
• 3 cups sliced fresh peaches
• 1 cup sugar
• 1/4 teaspoon salt
• 6 eggs divided
• 1 1/2 cups milk
• 1 cup heavy cream
• 2 teaspoon vanilla extract

Instructions

1. Preheat oven to 400 F.
2. Line your pie pan with the pie crust and crimp the edges if desired. I did a simple flute around the edges instead of crimping them. Place the pie pan in the fridge until you are ready to assemble the pie.
3. Separate one of the eggs and place the white in a custard cup and set it aside. Place the yolk in a medium mixing bowl. Put the yolk in a medium mixing bowl with the sugar. Whisk the eggs and sugar together until fluffy. Stir in the milk, cream, and vanilla extract until combined.
4. Remove the pie crust from the fridge and brush the bottom with the reserved egg white. Prick the bottom of the crust with a fork.
5. Arrange 2/3 OF the peach slices in the bottom of the pie crust. Pour the custard mixture over the peaches. Arrange the remaining peach slices decoratively on top of the custard mixture.
6. Bake at 400 for 45 to 60 minutes or until golden brown around the edges and slightly jiggles in the center when you shake the pan.
7. Remove from the oven and cool to room temperature before serving.

Notes

If your peaches are very ripe and juicy, toss them with 2 tablespoons of flour before putting them in the pie pan.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 265Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 118mgSodium 159mgCarbohydrates 30gFiber 1gSugar 23gProtein 6g

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There is something about an easy dessert that is creamy, delicious, and whips up in just a few minutes that makes me a happy person. I contemplated so many different no bake desserts. I toyed with another icebox cake or another tiramisu. Then I thought about a summer berry pudding like the one I made a few years ago.

But after making the fresh peach custard pie, I was sort of in a pie mood. But what kind of pie? I thought about making a French silk pie. I was also toying with this No Bake Strawberry Cheesecake, too.  Because my husband loves that pie but I don’t make it enough. In my defense, when I make desserts, they don’t get eaten. Especially if it’s a cake or a brownie. They’re too dry for him the next day.

What is in this no bake peanut butter pie?

Like I said, there’s 5 ingredients: peanut butter, cream cheese, powdered sugar, milk, and a pie crust. That’s it. I’m sure you have all of these ingredients in your kitchen right now. You might not have a pie crust but you have everything you need to make one. Granted, that does make this not no bake if you have to bake a pie crust.

I was looking for a chocolate cookie crust, but the grocery didn’t have one. But I did see this shortbread cookie crust and I thought, “Perfect!” It would have the extra flavor and delicious crust that would highlight the flavor of the peanut butter.  You can also just this shortbread cookie crust to make a pie with this Peanut Butter Cheesecake Filling, too!

I toyed with adding some chocolate to this. Because we all know I love chocolate and peanut butter together. But I didn’t. After I combined the cream cheese with the powdered sugar and the peanut butter together, I tasted the mix to see if it needed anything else.

If you love peanut butter like I do, you’ll agree! It doesn’t need anything else added to it! The flavors are perfect just as they are. I might garnish with some chopped peanuts on top next time I make this, but that’s all I would do. I considered a sprinkle of chips but opted not to. Because they’re in the top of the pantry and I’m still not 100% on climbing the step stool that high.

How do you make no bake peanut butter pie? 

It’s so easy to make no bake pies! Your kids could make them. Seriously. There’s no sharp tools or baking involved. The longest part is waiting for the cream cheese to come to room temperature. Of course, you could speed that up with the bowl trick.

You don’t know about the bowl trick? Take a glass bowl and put some water in it. I heat mine for at least 4 minutes, so the water is on the verge of boiling. Then you carefully pour the water out and turn the bowl upside down over the cream cheese or butter. The radiant heat from the bowl softens the cream cheese better than trying to soften it in the microwave.

I dumped everything but the milk in the bowl and let the hand mixer do the work. It may or may not look really thick. That depends on how much moisture your powdered sugar has in it. Mine was pretty dry so I added in some milk to make it spreadable. It was just enough liquid to make it super creamy and easy to spread into the pie crust.

Some might think it’s a little too thick. That’s up to you. Add more milk if you want it thinner. I wanted all that rich peanut butter flavor, so I sparingly added milk. But it’s your pie! Make it as thick or as thin as you want.

I spread everything into the shortbread pie crust and put it in the fridge to chill. Basically, to let the cream cheese set up again. Chill it for at least 2 hours. More if you can. But I completely understand how irresistible this pie will be. I had a difficult time not slicing into it right after making it.

What does this easy no bake peanut butter pie taste like?

Pure peanut butter flavor! There’s the sweetness from the powdered sugar. And the cream cheese doesn’t make it too tangy when combined with the peanut butter and powdered sugar. It’s the perfect combination of the creamy peanut butter and cream cheese with the powdered sugar. The sugar and peanut butter are sweet and the cream cheese cuts through that to keep this pie from being too rich.

I cannot resist this pie. Seriously. If you love peanut butter you will love this pie. And you will love how simple it is to make with simple ingredients. It is super creamy, light, and delicious. You don’t need a large slice, either. A small slice is the perfect amount at the end of your backyard or barbecue party.

As I sit here writing this, I’m thinking this is a good equation for most if not all kinds of nut butters. Or even chocolate nut butters. I can imagine this with some cashew or pistachio butter! Oh my goodness. Sunbutter with the sunflower seeds. That’s so good by itself but in this pie. Yum! Then there’s the typical chocolate hazelnut spread. You might not need milk with that because the chocolate hazelnut spread is thinner than peanut butter.

Seriously. Just look at all that peanut butter goodness there! It’s over an inch and half of peanut butter creaminess. And that shortbread crust is light and delicious with a hint of salt. It’s the perfect crust for this pie. I think a chocolate or regular graham cracker crust might detract from the peanut butter. Of course, with a chocolate crust you could go the peanut butter and chocolate route. 

Take this equation of a recipe and alter the ingredients for your tastes. It’s just like Jacques Pepin states. Recipes are a process that may or may not be successfully duplicated. There are many factors like humidity, ingredients, over or fridge temperature, pan, beaters, etc. Too many variables can affect the results. But if you understand the technique behind the recipe, then you can pivot when you think it needs adjusting.

Yield: 8

Easy No Bake Peanut Butter Pie

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 5 minutes

"Easy No Bake Peanut Butter Pie has 5 ingredients and whips up in under five minutes. Perfect for a backyard party or barbecue. Or just because you want some peanut butter pie.

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Ingredients

• 1 cup peanut butter
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 1/4 cup milk
• 9 inch shortbread cookie pie shell

Instructions

1. Combine the peanut butter with the cream cheese and powdered sugar. Beat with a hand mixer until combined. Add the milk and beat until creamy.
2. Pour the peanut butter mixture into the pie shell. Refrigerate for at least 2 hours.

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Easy No Bake Recipes

• Easy No Bake Peanut Butter Pie from A Kitchen Hoor’s Adventures
• Lemon Raspberry Cheesecake Cups from That Recipe
• No Churn Salted Caramel Toffee Pretzel Ice Cream from Hezzi-D’s Recipe Box

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School is out or will be soon. Independence Day is around the corner. Where has the time gone? Next thing you know it will be August and time for school again. So, make the most of the summertime and get outside to spend time with family and friends. Here are some of my favorite summer desserts to get me through the barbecue party season.

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.  A simple cake full of banana flavor is topped with a simply delicious peanut butter glaze.  This cake is easy to make ahead of time and refrigerate until you’re ready to top and serve to your guests.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a mocktail version.  

For me, easy summer desserts are make-ahead friendly. They have simple ingredients and whip up in little time with little effort. Easy desserts are made with ingredients you have on hand. For me, I always have bananas in the freezer for an easy banana bread or a batch of banana peanut butter blondies.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of summer in a dessert!

S’Mores Popsicles are full of chocolate fun with marshmallow fluff coated with more chocolate and graham cracker pieces. They’re fun to make and oh so delicious for summer.

The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!

If you want to highlight fresh summer produce, then letting the ingredients speak for themselves is the best way to make a summer dessert. From a simple fresh strawberry pie to delicious tropical icebox cakes, these are simple recipes that let the ingredients really shine.

Tropical Icebox Cake has mango and pineapple buried in the custard and mousse style filling between the graham cracker layers.  It’s simple and simply delicious.

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

Fresh Pineapple Upside Down Cake has fresh, sweet pineapple on top light and moist cake underneath.  It’s a simple and quick cake that bakes up easily.

Easy Peanut Butter Cookies come together in minutes with simple pantry ingredients. They are chewy and crispy with delicious peanut butter flavor.

Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

Of course, there’s nothing simpler and more delicious than no churn ice creams. They require no special equipment, are easy to make, and you can change up the ingredients easily. And they pair well with easy to whip up cookies. Combine the two for a delicious ice cream cookie sandwich.

Black Forest Snack Cake has all the delicious chocolate and cherry flavors in an easy to make snack cake. The chocolate snack cake has cherry flavors inside the cake and has a cherry topping.

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Here’s a few more summer dessert recipes to try!

No Churn Salted Caramel Toffee Pretzel ice Cream

S’mores Pie

No Churn Fresh Peach Frozen Yogurt

Triple Berry Slab Pie Recipe

Peanut Butter and Jelly Blondies

10+ Desserts to Celebrate Summer recipes here:

10+ Desserts to Celebrate Summer

Black Forest Snack Cake is Simple to Make

Read More

Banana Peanut Butter Blondies

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Easy Peanut Butter Cookies

Read More

Fresh Pineapple Upside Down Cake

Read More

No Churn Caramel Apple Ice Cream

Read More

Tropical Icebox Cake

Read More

Cardamom Saffron Pistachio Yogurt Pops

Read More

S'Mores Popsicles

Read More

Fresh Strawberry Pie

Read More

Watermelon Mojito Popsicles

Read More

Banana Snack Cake with Peanut Butter Glaze

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

Get the Recipe

The post Make these 10+ Desserts to Celebrate Summer appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Why all these Latin style pumpkin recipes? Well, because the first pumpkins appear to come from Oaxaca, Mexico. They’re believed to have originated and cultivated in Central America over 7500 years ago. So, in my head it only makes sense to take the pumpkin back to it’s roots and make something along the lines of its original history.

Okay. Yes, I know that the empanada is originally from Spain or Portugal or both. Empanadas travelled to Latin America, mainly Argentina, where immigrants from Northern Spain landed. Initially it was a double crusted pie cut into slices. But the portability of the smaller cousin, the empanada, meant that people working could pack them into their lunch to eat at work.

They are also extremely popular as part of tapas or light meals and appetizers.

These are not those. These are pumpkin pie flavored baked empanadas. And they tasted so good! Just like a pumpkin pie that’s wrapped in rich and delicious empanada dough. It’s sort of like pie pastry but not. It has eggs in there to make it richer and stand up to either baking or frying.

I would like to experiment with air frying them. Baking is good, but I miss that extra crispy crust on the outside that comes from frying. But since we’re not a huge deep-frying family, the air fryer would be the way to go for us.

Another reason I decided to make empanada is because I had some left-over dough from the last batch I made. I made some bourbon peach empanadas for summer. And they were perfectly delicious! But there’s only two of us so I didn’t want to use all the empanadas. I store half of the batch in the freezer to use later. And, well, it’s later!

It was awesome to not have ot make another batch of the dough. It’s not difficult, but it does make quite a bit of dough and I didn’t want another batch sitting in the freezer. And it made making these pumpkin pie empanadas easy to whip up in no time! I only needed to thaw the dough, roll it out, fill, and bake!

Yes. These are a little darker than I anticipated. Yours will not be that dark. I adjusted the time in the recipe. I forgot how long and at what temperature I baked the peach empanadas. So, that’s all on me for being lazy. I should have looked it up. So, they’re a little dark but they tasted delicious!

I struggle with rolling out dough. I really do. For this round, I used the crimper I purchased for pierogi. I didn’t have the patience to deal with hand crimping them like I did last time. I was tired and really needed to get these done quickly. Honestly, I had like nothing done the week before the event. Yes, that’s all on me. I did talk about my mojo just sort of being gone in a previous post.

But when the recipe comes out delicious like these did, then it’s all worth it. They were so crispy and filled with delicious pumpkin goodness. Slightly sweet with cinnamon and pumpkin pie spices in there. I don’t like them too sweet. I like to be able to taste the pumpkin there. Call me crazy!

You can easily drizzle these with caramel syrup like I did. Topping them with whipped cream or ice cream sounds divine, too. Just make sure it’s a flavor that will compliment the pumpkin filling in these pumpkin empanadas and not drown it.

Yield: 12

Pumpkin Empanadas

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

Pumpkin Empanadas are like a pumpkin pie in your hand. The hearty empanada dough makes these truly portable and fun to eat.

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Ingredients

• 1 3/4 cups flour
• 1 teaspoon salt
• 5 tablespoons chilled butter
• 1 large egg yolk
• 1/4 to 1/3 cup ice water
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Instructions

1. Place the flour and salt in the bowl of a food processor.
2. Add the butter and pulse until the mixture looks like coarse crumbs.
3. With the processor running, add the egg yolk.
4. Keep the processor running and add the ice water one tablespoon at a time until the dough comes together.
5. Wrap in plastic wrap and chill at least 4 hours.
6. Preheat oven to 375 F.
7. Combine the pumpkin puree with the sugar, cinnamon, and pumpkin pie spice.
8. Roll the dough to 1/4-inch thickness and cut into large circles.
9. Place about 1 tablespoon of the pumpkin mixture in the center of the circle.
10. Fold the dough over and press to seal the dough as close to the filling as possible.
11. Use a fork, your hands, or a handy empanada maker to seal and create and decorative edge.
12. Place the empanadas on a silpat lined baking sheet.
13. Lightly beat the egg. Brush the empanadas with the egg using a pastry brush.
14. Bake at 375 F for 20 to 25 minutes or until the empanadas are golden brown.
15. Allow to cool for 5 minutes before serving.
    

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 146Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 59mgSodium 228mgCarbohydrates 19gFiber 1gSugar 5gProtein 3g

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Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Pumpkin Spice Chai Tea Smoothies by Our Good Life

Breakfast and Baked Goods

• Spiced Pumpkin Donut Holes by Hezzi-D’s Books and Cooks
• Keto Pumpkin Muffins by Keto Basic AF

Savory Recipes

• Fresh Pumpkin Pizza by Palatable Pastime
• Pumpkin Stufffed Shells by A Day in the Life on the Farm
• Pumpkin Stuffing by Cindy’s Recipes and Writings

Dessert Recipes

• Easy Pumpkin Pie Crescent Rolls by Blogghetti
• Pumpkin Cheesecake Dip by The Freshman Cook
• Pumpkin Empanadas by A Kitchen Hoor’s Adventures
• Pumpkin Impossible Pie by Shockingly Delicious

The post Pumpkin Empanadas appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I am thoroughly enjoying the #SummerDessertWeek recipes! Are you following the hashtag in social media? No? Oh my. You’re total missing out! But, luckily enough, I have the list of recipes for each day I’ve posted at the bottom of my post so you can easily click on them and see their delicious goodness.

Y’all did you know there was an American Pie Council? I had no idea until I was researching the history of the hand pie. They show pie seminars, pie festivals, and National Pie Championships. How did I not know about this? You can bet this is one site I’m going to be perusing after this week is over.

Pie starts in Egypt of all places. They whatever grains they had on hand to make free form pie crust that they filled with honey and baked over hot coals. Eventually, they evolved this concept into something made with a bread style dough and they added fruits and nuts.

The Greeks took this wrapping of dough around stuff idea and made it more savory. They would put meats inside this dough. Many believe the Greeks to invent the pie pastry as many references are made to a flour and water paste being used to surround meats for a savory treat.

Of course, the Romans take everything and bring it back home to incorporate and modify for their needs. The same is true with the pie. They invented, and I’m not making this up, placenta cake. This actually sounds like the predecessor to baklava.

The concept if pie traveled throughout the Roman empire and each country modified it to adapt to their ingredients, uses, and tastes. Once it landed in France and Britain, it was then modified to the more present concept of the pie that we have today. Finally, the Brits brought the pie on the Mayflower to the Americas.

Pies in the States were not all that sweet initially. Pie is actually a great way to preserve meats. I mean, thinking about. You have a somewhat thicker than pie crust to surround some meats and vegetables in some gravies. It’s completely sealed so nothing can get inside the pastry to contaminate and spoil the meat.

However, as the pie spread throughout the US, more and more sweet versions were created. In 1796, a cookbook listed 3 types of sweet pies but in the 1800’s those have more than doubled to 8. And by 1947 there’s 65 types. I’m sure there’s way more now, but I do not dare try to count them. I’m too hungry for that right now.

I am always amazed at the story of the foods we eat today. And I’m sure if I dig further the hand pie probably comes from miners or laborers who need something easy to take for lunch. I mean, it only makes sense. I’m sure the pasty and the hand pie are probably intermingled, too. But I’ll save that for another post. I really need to work on a pasty recipe.

Growing up, my dad always talked about fried pies. Yes, I know these are baked. But you easily make these fried blueberry hand pies by cooking them in some hot oil instead of in the oven. It would make the outside even more crispy. But if you do that, you really need to make sure they are sealed because you wouldn’t want the filling to get out into the hot oil.

These blueberry hand pies have a little bit of ginger in there. It’s just enough to taste but not enough to make it spicy. I love adding ginger to fruits like peaches, pears, and even apples. Adding a touch to pies and cakes really elevates your fruit hand pies.

This is a great store bought pie crust dessert recipe. I used a store bought pie crust. I cut 5 circles initially. Then I grabbed my rolling pin and rolled the dough out again to get the remaining 3. You probably could push for 4 for a total of 9, but that would mean rolling the pastry out again and that’s not ideal in my book. Heck, some wouldn’t even roll the pastry out again and would probably grab 2 crusts to make 10. I’m not that wasteful and try to get as much out of the crust as I can.

I’m not a huge glaze person but you could turn these into glazed blueberry hand pies with a little powdered sugar and maybe some of the juices from the cooked blueberries or even some lemon juice. That would be good! Add a sweet tart glaze to these blueberry hand pies.

Just look at that gorgeous blueberry color! Yes. Some opened up during cooking. That’s okay. Those become the cooks samples to make sure the flavors are perfect. And the flavors in this hand pies are perfect! You could keep the filling in the fridge for yogurt or ice cream. It’s that good!

Yield: 8

Blueberry Hand Pies

Prep Time: 5 minutes

Cook Time: 55 minutes

Additional Time: 5 minutes

Total Time: 1 hour 5 minutes

With only six ingredients, Blueberry Hand Pies are simple and simply delicious!  With a hint of ginger, these hand pies are packed with flavor.

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5.0 Stars (1 Review)

Ingredients

• 3 cups blueberries
• 1 cup sugar
• 1 teaspoon freshly ground ginger
• 1 teaspoon lemon juice
• 1 pie crust (about 9 inches)
• 1 large egg, lightly beaten

Instructions

1. Combine the blueberries with the sugar, ginger, and lemon juice in a saucepan and stir until combined.
2. Bring to a boil and then simmer for 20 to 30 minutes or until the blueberries have popped open and the juices have thickened.
3. Remove from heat and cool to room temperature. Or store in the fridge overnight.
4. Roll out the pie crust and cut into 5 inch circles.
5. Place 1 to 1 1/2 tablespoons of blueberries on half of the pastry round.
6. Using a pastry brush, brush some of the egg on the edges of the pastry. Fold the dough over and press to seal using a work or a dumpling press.
7. Repeat with remaining dough and blueberries. Re-roll the dough, if desired.
8. Place the blueberry hand pies on a silpat lined baking sheet and bake at 350 F for 25 to 30 minute or until the pastry is golden brown.
9. Cool before serving.
   

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 236Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 23mgSodium 100mgCarbohydrates 44gFiber 2gSugar 31gProtein 2g

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

• Easy Funfetti Cake Batter Cookie Bars from Hezzi-D’s Books and Cooks
• 7 Up Pound Cake from Savory Experiments
• Pina Colada Cake from It’s Shanaka
• Easy Summer Beach Themed Cupcakes from Blogghetti
• No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie
• Mixed Berry Mini Cobblers from Karen’s Kitchen Stories
• Tart Cherry Galette from Cheese Curd In Paradise
• Blueberry Hand Pies from A Kitchen Hoor’s Adventures

The post Blueberry Hand Pies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have said, repeatedly, that peaches are one of my favorite fruits. It’s pears then peaches then mangoes depending on the type of mango and if peaches are in season. I like the golden mangoes. They have the best flavor. And white peaches, while typically not soft, have the best peach flavor with the exception of that one we had in Jersey that one time.

No, I have never had a Georgia peach that I can remember. I’m sure someone will chime in and say they’re the best peaches ever on the planet. Which, I’m sure if you’re a Georgian, you will emphatically insist this is gospel truth. I, on the other hand, am sure there are just as delicious peaches grown elsewhere. Like Jersey.

Where are peaches from?

I mean wouldn’t the best peaches be where they can originally be found? China? Yes. Peaches are originally from China. They produce over half of the worlds peaches every year followed by Italy then the US. Italy? That’s a bit surprising isn’t it?

Well, when Alexander the Great conquered Persia he brought the fruit home to his empire. In fact, the peach’s latin name is prunus persica which translates to present from Persia. Then in the 16th century, explorers brought the peach from Spain to the Americas. Once here, George Minfie planted one on his plantation in Virginia which is the first document peach tree planted in the US.

Did you know that the peach is related to the almond?

They’re both part of the subgenus Amygdalus which has a corrugated outer shell that houses the seed or nut. Think about it. If you’ve ever broken open a peach pit trying to get it out of the peach, then you’ll see what I’m talking about. There’s a inner seed that does resemble an almond. And if you’ve been brave enough to taste it, the seed tastes similar to an almond.

And it’s no surprise that peaches and nectarines are of the same species. One is furry and one isn’t. Like they have hairless cats and, well, really hairy cats. In the case of the nectarine, it’s a mutation of a single gene that causes the hair loss. I wonder if that’s true about humans.

Doesn’t that just look delicious? You could definitely use that for a peach pie filling. It’s bright with peach flavors. The syrup is bourbon flavored with rich brown sugar in there, too. The filling was so good on its own. Heck, you could top ice cream with it! It’s that good.

I hear you. “They’re empanadas! Don’t they take forever to make?” Nope. They really don’t. I whipped up the homemade empanada dough in minutes. Because I used my food processor to make the pastry dough. And it is a pastry style dough that has an egg in it. Or in this case an egg yolk.

If you’re going to double the dough recipe, use the full egg.

The peach filling was mostly hands off. I peeled them, chopped them, and put them in a saucepan with the bourbon and brown sugar. Then I watched it while it came to a boil and then checked it periodically while it simmered. I wanted most of the liquid to evaporate and become syrup like in consistency.

These homemade peach empanadas are flaky and crispy. The sweet bourbon peach filling taste irresistible, but I’ve already talked about the filling. I think it will be my favorite peach pie filling. If you wanted, you can make these peach empanadas with pie crust. The only difference being a pie crust doesn’t typically have an egg in it. But if you didn’t want to make the dough, use pie crust.

I baked these bourbon peach empanadas, so they turned out more like peach hand pies instead of empanadas. I still have half the dough so I might try frying them up in the pan for a fried peach empanada.

Also, I watched a video on different ways to seal the empanadas. And I was like, “Oh! That looks easy! I could use that way to seal them.” Except, it’s not as easy when it looks. The liquid kept wanting to squish out. I should have used an egg wash to press the dough together them tried to make them all fancy. There were 2 that looked pretty.

But, no matter how they come out, pretty or not, these bourbon peach empanadas are oh so delicious. They’re so full of summer flavor with the fresh peaches. I did not know these were clingstone peaches. I wish they would tell you that at the grocery. However, I’m sure they don’t know.

What’s a clingstone peach?

Well, there’s 2 kinds of peaches: freestone and clingstone. Freestone means the stone comes free of the flesh easily. Clingstone means you have to pretty much cut it out or remove it with a peach pitter. Which I thought I had but cannot seem to find. I may have accidentally donated it thinking I wouldn’t need.

Now, I pick peaches that smell like peaches. For me, that’s the best way to pick them. If it doesn’t smell like a peach it’s not going to taste like one. These smelled the best, but when I tested them they weren’t all that sweet. Which is okay. I just added some brown sugar to the peach filling. If yours are more tart, add more sugar. The brown sugar makes these super rich and complements the bourbon flavor, too.

Yield: 6

Bourbon Peach Empanadas

Prep Time: 5 minutes

Cook Time: 55 minutes

Additional Time: 4 hours

Total Time: 5 hours

Bourbon Peach Empanada are light, crispy, and full of summer
peach flavor.  There’s a hint of bourbon
flavor in the brown sugar sauce. 

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Ingredients

• 4 cups diced peaches
• 1/2 cup craft bourbon
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 3/4 cups flour
• 1 teaspoon salt
• 5 tablespoons chilled butter
• 1 large egg yolk
• 1/4 to 1/3 cup ice water
• 1 large egg

Instructions

1. Combine the peaches with the bourbon and brown sugar in a saucepan.
2. Bring to a boil and simmer 30 to 40 minutes or until the sauce is thickened.
3. Remove from heat and cool to room temperature.
4. Place the flour and salt in the bowl of a food processor.
   Add the butter and pulse until the mixture looks like coarse crumbs.
5. With the processor running, add the egg yolk.
6. Keep the processor running and add the ice water one tablespoon at a time until the dough comes together.
7. Wrap in plastic wrap and chill at least 4 hours.
8. Preheat oven to 375 F.
9. Roll the dough to 1/4 inch thickness and cut into large circles.
10. Place about 1 tablespoon of the peach mixture in the center of the circle. Fold the dough over and press to seal the dough as close to the filling as possible.
11. Use a fork, your hands, or a handy empanada maker to seal and create and decorative edge.
12. Place the empanadas on a silpat lined baking sheet.
13. Lightly beat the egg. Brush the empanadas with the egg using a pastry brush.
14. Bake at 375 F for 20 to 25 minutes or until the empanadas are golden brown.
15. Allow to cool for 5 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 382Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 118mgSodium 811mgCarbohydrates 53gFiber 3gSugar 24gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Caramelized Pineapple No-Churn Ice Cream from Love and Confections
• Strawberry Margarita Popsicles from Cheese Curd In Paradise
• Pineapple-Orange Sherbet Popsicles from Palatable Pastime
• Strawberry Rhubarb Ice Pops from Jolene’s Recipe Journal

Sweet Summertime Cakes and Cupcakes:

• Strawberries and Cream Cupcakes from Hezzi-D’s Books and Cooks
• Strawberry Pound Cake from Savory Experiments
• Key Lime Sheet Cake from It’s Shanaka

No Bake Treats:

• Fruity Watermelon Pizza from Blogghetti

Baked Desserts:

• Bourbon Peach Empanadas from A Kitchen Hoor’s Adventures
• Rhubarb Thumbprints from A Day in the Life on the Farm

Summer Treats:

• Easy Caramel Banana Sauce from Cindy’s Recipes and Writings

The post Bourbon Peach Empanadas appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I cannot describe how easy yet delicious this crostata is. You can probably say the same thing about all crostatas. Of which I’ve made one other and one rustic tart, which is essentially the same thing. Crostata and galette are all basically rustic tarts.

The only difference being they’re not cooked in a tart pan. They’re free form with the dough folder over the edge of the ingredients to seal in all those delicious juices and flavors. And either of these can be savory or sweet. Or a combination of both as in my cherry Stilton crostata.

The only difference being they’re not cooked in a tart pan. They’re free form with the dough folder over the edge of the ingredients to seal in all those delicious juices and flavors. And either of these can be savory or sweet. Or a combination of both as in my cherry Stilton galette.

The best part about these rustic desserts is that they’re super simple, require few ingredients, and make a great dessert for a summer barbecue or party. This raspberry crostata has five ingredients.

That’s it. Five.

Raspberries, pie crust, sugar, flour, and butter. Of course, you can toss in some cinnamon or other extract, but this crostata has just 5 ingredients. And then there’s the option to make a cream cheese base for the berries. Similar to the cream cheese base for my pinwheels. That would be REALLY good, but would increase the ingredient list to 8.

I can’t tell you why I think of pies and the like when I think of berries. I guess it’s because of the fresh strawberry pie I made. Or because I don’t really like fresh blackberries and raspberries. My experience with them is less than sweet. Those suckers are TART sometimes.

But, I do like a good berry jam. And berries in breads and muffins. But definitely not on their own without some type of sweetener. Sort of like pineapple. Unless you get those little sugar pineapples or happen to have a mom who grows them.

Yes, my mother grows pineapples in her garden.

And that’s only because she lives in Maui. Yes, for those that don’t know, my mother lives in Maui. Which really sucks sometimes. I mean it’s great to have THAT to visit, but it’s serious PLAN to get there. Like 2 days practically. And at least a day and a half to get back. Yeah, I know, sacrifice. But you do the flights and let me know how YOU like it!

I know. This has nothing to do with berries and crostata. It was the whole pineapple conversation that made me go there. I mean, she has pineapple, papaya, and I think she has passion fruit growing in her garden? Don’t quote me on that one though. She calls them lilikoi because that’s their Hawaiian name. Sounds prettier than passion fruit.

This is why it has taken me a few days to write this post. My brain just isn’t where it should be. I mean, so much is going o with life and work. And I feel like it’s just a whine fest for most of it and I’m sure that’s not what y’all are looking for when you come here. Maybe you are and you want a snarktastic post about the sexist a-holes that I have to deal with.

But I’m not going to. I’m just going to leave you with this delicious photo of the simple and delicious raspberry crostata. It took minutes to assemble. You don’t have to worry about it being perfect. The point of the crostata is that it’s rustic and looks homemade and fresh. If it was perfect people might question it.

There is the prefect amount of sugar for my berries. And with the ice cream on top, it makes for an added sweet and cool treat on top of the warm raspberry crostata. Yes, you really should top it with ice cream. Or at the very least whopped cream! Not that it can’t stand up by itself, but that extra flavor of cool vanilla with the raspberry makes this irresistible.

Yield: 6 servings

Raspberry Crostata

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table.  Topped with vanilla ice cream, it's perfect for summer!

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Ingredients

• 1 pie crust (I used a 9 inch premade crust)
• 1 1/2 pints fresh raspberries
• 1/4 cup flour
• 1/2 cup sugar
• 2 tablespoons butter

Instructions

1. Preheat oven to 350.
2. Toss the raspberries with the flour.
3. Place the pie crust on a silpat on a baking sheet.
4. Carefully pile the berries in the center of the pie crust.
5. Fold the edges of the crust over the berries, pressing to seal the seems where the crust touches.
6. Sprinkle the sugar over the berries.
7. Dice the butter and place on top of the berries.
8. Bake at 350 for 40 to 45 minutes or until the crust is golden brown and the juices are bubbling and thick.
9. Cool slightly before topping with ice cream and serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 10mgSodium 151mgCarbohydrates 44gFiber 6gSugar 21gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tuesday Berry Week Recipes

• Homemade Berry Vinegar by Palatable Pastime
• Naked Chocolate Cake with Mixed Berry Ginger Frosting by The Spiffy Cookie
• Raspberry Crostata by A Kitchen Hoor’s Adventures
• Spinach and Berry Salad with Grilled Steak by A Day in the Life on the Farm

The post Raspberry Crostata appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This delicious pie is sponsored by Adams Extract and #SummerDessertWeek.

I had a couple of nick names growing up. I’ve already talked about one. It’s the one associated with lasagna. This one I haven’t really talked about. To be honest, I don’t think I’ve even mentioned it.

You see, I loved bananas. So much so that they called me monkey. Of course, it helps if those bananas get sandwiched with peanut butter. I KNOW I have talked about that part of my childhood. I still, to this day, love those comforting sandwiches.

Of course, to go along with that nickname I had several stuffed monkeys. I still have one in a box, I think. Maybe not. But I still love bananas. However, I think my newfound love for them is due to meeting the hubs.

You see, many many years ago, I drive to Cleveland to visit him over Easter weekend. He was going to spend Easter dinner at his sister’s house. Which is no big deal, but he wanted to take banana pudding for dessert.

Well, he’s a good cook for dinner type items, but not so much with the desserts. That’s where I come in. We made one banana pudding for the two of us to nibble on that weekend, and made another one for him to take to his sisters.

However, that was also the weekend it snowed like 2 feet, the Indians had to postpone their season opener, and I had to stay an extra day. My car was BURRIED in snow. There was no way I could get it out and still be safe enough to drive the 6 hours back home.

Shit happens. And you have to lose a day of pay.

But, you can see why I have a new found love for bananas. I still remember standing in that kitchen watching it snow and lining the pan with vanilla wafer cookies. Whipping that meringue in my stand mixer. I couldn’t imagine even attempting it in his original kitchen with it’s whipping topping tub mixing bowls.

Truth be told, I still look fondly on those simple days. Granted it was an old apartment, but it was a nice one. Hard wood floors, very open living space. TINY counter space, though. That killed me. But many laughs were had in there. And we make many more every year.

Okay. Enough of the sappy stuff.

Since the hubs has been asking for pie for the last few months, I’ve been trying to oblige him. We’ve had a range of them from all the fruits you can find in a can to chocolate silk, peanut butter cream, and now this banana cream pie.

Before you get all technical, I don’t care if this is an ACTUAL banana cream pie recipe or not. It’s got banana. It’s got whipping cream. In my book that makes it a banana cream pie. It’s a quick and easy version that takes minutes to prepare. It takes longer to wait for the pudding and pie to set than it does to actually make the pie. This means you have more time to spend with your kids at the pool.

You’ll have to read about that in my popsicle posts.

Just like the peanut butter and chocolate charlotte fillings, this banana cream filling has so much potential! From a banana cream charlotte to banana mousse it is so delicious you’ll make up reasons to make and eat this.

I have a small bowl of it in the fridge that I can’t wait to snack on later. Don’t tell anyone. It’s in the back so I can nibble on it on nights the hubs is at work. He’ll never know. Half the time he never knows what’s in the fridge to eat. There’s a veritable smorgasbord in there if he would only look.

Just look at how creamy and delicious this banana cream pie looks!! The real bananas in the pudding mix bring a level of banana intensity you can only imagine until you make it. The whipping topping makes it light, fluffy, and airy. Which also makes it irresistible.

It’s even better with the Adams vanilla extract in there. It amps up the banana and cream flavors like nobodies business! They’re extract has great vanilla flavor that rounds out the sweetness and banana flavors in this pie. If you haven’t tried their extract you really should. It’s great!

What else is great is all these recipes shared this week for #SummerDessertWeek! I hope you found MANY recipes you have try. Mine included. I mean, how can you pass up popsicles? They’re so fun to eat. And this banana cream pie is the showstopper or any barbecue.

Do yourself a flavor and get a head start on the giveaway entries by
following them on Facebook, Instagram, Pinterest, and Twitter to get a head start on the giveaway.

Yield: 10 servings

Banana Cream Pie

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

Banana Cream Pie is the show stopper at any barbecue. It's easy to prepare and tastes creamy and delicious.

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Ingredients

• 1 1/2 cups milk
• 5.1 ounces banana cream pudding mix
• 1 cup mashed ripe banana
• 2 teaspoons Adams vanilla extract
• 1 9-inch pie crust, pre-baked
• 12 ounces Cool Whip Lite

Instructions

1. Combine the milk with the pudding mix, bananas, and vanilla extract in a blender. Process until smooth and creamy.
2. Cover with plastic wrap and chill until set; about 2 hours.
3. Remove from the refrigerator and stir in 1/4 of the whipping topping. Add remaining topping and carefully fold it into the pudding mixture.
4. Spread into the pre-baked pie crust, cover, and refrigerate another hour before serving.

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Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Check out the amazing #SummerDessertWeek recipes from our bloggers today!  

• Loaded Ice Cream Sandwich Dessert from Who Needs A Cape?
• Strawberry Cream Ice Box Cake from Palatable Pastime
• No-Churn Chocolate Peanut Butter Ice Cream from Rants From My Crazy Kitchen
• Banana Cream Pie from A Kitchen Hoor’s Adventures
• Blackberry Cobbler from Karen’s Kitchen Stories
• Triple Berry Biscuit Trifle with Honey Whipped Cream from Nik Snacks

The post Banana Cream Pie appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

My husband has been on a pie kick lately. I was looking at something on Pinterest and he kept asking, “Is that pie?” No. “Is that pie??” No. He drops hints like bombs. It’s hilarious sometimes. Sometimes.

I’ve gone through a range of pies. From frozen cherries (not so great and needed more sugar) to all the canned fillings you can imagine. Then there’s peanut butter, chocolate silk, chocolate pecan, and now fresh strawberry pie. I think, of all the available pie fillings, the peach was my favorite. Which means that I’ll have to make a peach pie later this summer. But what’s in season now?

Strawberries!

Initially I was thinking of making a strawberry cream pie.  But I saw all those fresh Florida strawberries and though of making strawberry tanhulu which basically turns them into candy.  If I can find some rhubarb I’ll make a strawberry rhubarb pie with crumb topping. 

But, alas, I couldn’t.  While I was shopping at Wegmans and I decided to make a fresh strawberry pie. They have this case in front of the store that has all the berries on display. Let me tell you it’s like the candy aisle for kids. All those berries in one spot. Fresh and colorful. I was drooling.

And I was pissing this one guy off.

Do you go through almost all the containers to find the best strawberry container in the bunch? I do. I turn them over and look at the bottoms because I like to make sure there are only few that are bruised. And I definitely check for any that are starting to mold. That’s just ew. And so not great for a pie.

I went through almost all of the packages before picked the best quart package. I should say, before I selected the best Wish Farms package. The berries need to be bright red and smaller than you think. Those GYNORMOUS ones in the package? That doesn’t mean they taste any better than the smaller ones.

And since I was making a pie the strawberries need to be similar in size.

It makes filling the pie shell easier. And it makes the pie look prettiest when the berries are mostly the same size. This means you don’t have to cut them in half or alter their shape at all. I chose the berries similar in size for the pie shell and the rest went into the jelly for the filling.

Now, there are recipes that call for Jell-O. No disrespect to those, but making a fresh strawberry pie filling isn’t that difficult. Process the berries, some water, some sugar (or sugar substitute if you want), and the cornstarch. Pour into a saucepan and cook until thick. It takes longer to pre-bake the pie crust that it does to make the filling for the pie.

And the filling has a fresh strawberry filling rather than a strawberry flavored jell-o. No disrespect to jell-o, but the fresh strawberry gel is so amazingly delicious. It has that vibrant flavor you expect. This paired with the fresh strawberries makes for a brightly flavored, fresh strawberry pie.

I can still taste it.

And I might have to make another one. After the peach one, of course. I haven’t been so proud of a pie effort…ever. Granted, I haven’t made all that many pies, but this one will go down in the books. And has inspired me to try my hand at making more pies from scratch-ish. I say ish because I haven’t quite mastered the pie crust making process.

Just look at that gorgeous red color! You can’t tell me you’re not salivating. Heck I am. And these berries had that prefect amount of ripe to them. The perfect amount of sweet with a little bit of fresh.

I thought it would be easier and make more sense to combine the strawberry puree with the sugar and cornstarch. Doesn’t it make sense to you, too?

Now, if you’re worried about the color of the strawberry gel changing, you can easily add some of that Fruit Fresh. It will keep the color of the strawberries in the gel. I have some, but I wasn’t concerned with the color change.

Yes, after I refrigerated the pie the gel did change color. It darkened. And that’s why you don’t see pictures of the pie cut up. Well, that and we basically devoured it before I could get pictures.

Because, well, just look at it!

See what I mean about the whole berries being similar in size and shape? I had a few of them that were a bit taller and larger than others. But I tried to make sure they were the same size to make for a prettier pie.

And that is one pretty pie!! The crust is perfect crispy and flaky. It has that little saltiness you want in a pie crust. The fresh strawberries are slightly sweet with that fresh strawberry flavor you’re expecting. And the gel is bright, sweet, and the perfect coating for the fresh strawberries.

This is one killer pie that I will be making repeatedly. And I’m serious when I say that. Florida strawberries are done, but local strawberries are starting to come into season.

There’s even a strawberry festival coming in in May that I can’t wait to attend. I’ve read about it, but this will be the first year I will attend it and I’m super excited.

So bright and so full of flavor. This pie has that flavor you think it does. And I’m not making that up. Because I was skeptical about how this pie tasted after I made it. I tasted the berries and tasted the gel. They tasted good, but in a pie? I wasn’t sure.

But I am now. I cannot stress how deliciously bright and flavorful this pie it. And it’s sup easy to make. I can’t imagine why anyone would want to buy canned pie filling when they can whip this up in no time!

While #SpringSweetsWeek is winding down, you can still enter the giveaway through Sunday.  For the prize deets, feel free to check out my PB&J PEEPSomars.  And don’t forget to see what the rest of the bloggers are sharing today.

Yield: 8 slices

Fresh Strawberry Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 40 minutes

Simply sweet and simply delicious, Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!

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Ingredients

• 1 quart strawberries, hulled
• 1 large egg white, lightly beaten.
• 1/2 cup water
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 9 inch pie crust

Instructions

1. Preheat your oven to 375.
2. Place the pie crust in a 9-inch pie plate. Decorate the edges to your licking. Prick the pie crust all over with a fork. Brush with the beaten egg white.
3. Spray a piece of aluminum foil and carefully cover the pie crust. Fill with pie weights, beans, or rice. Bake at 375 for 15 to 20 minutes or until the edge of the crust is a golden brown.
4. Remove to the oven and cool completely.
5. Place 2 cups of strawberries in the bowl of a food processor or a blender and process until pureed.
6. Add the water, sugar, and cornstarch to the strawberry puree and blend until combined.
7. Place this mixture in a medium saucepan over medium heat. 
8. Cook, stirring occasionally, until the mixture thickens. Remove from heat and cool slightly.
9. Place the remaining strawberries, upside down, in the pie crust.
10. Carefully pour the strawberry puree mixture over the fresh strawberries. Make sure to coat all the strawberries with the gel mixture.
11. Refrigerate at least 2 hours before serving. Garnish with fresh whipped cream.

Did you make this recipe?

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Saturday #SpringSweetsWeek Recipes

• Fresh Strawberry Pie by A Kitchen Hoor’s Adventures
• No Bake Mini Strawberry Cheesecake Cups by Blogghetti
• Pastel PEEPS Mini Pudding Pies by Hezzi-D’s Books and Cooks
• PEEP S’Mores Skillet by Cheese Curd In Paradise
• Super Moist Coffee Cake by Cindy’s Recipes and Writings
• White Chocolate Hot Cocoa with Peeps Marshmallows by Our Good Life

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

The post Fresh Strawberry Pie appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

I think citrus desserts are awesome. Lemon cookies, key lime pie, lemon curd layer cake; I think they taste so so good. They are sweet and tart all the same time. Which is perfect for me because I don’t like my sweets super sweet. And recipes like these lemon popsicles perfect for spring and summer because of the bright flavors and colors.

Unfortunately for me, the hubs doesn’t like citrus desserts. Actually, he’s not a huge citrus fan at all. Which is sort of strange because one of his signature dishes is piccata. And that has what in it

Lemon!

But I guess it’s not enough lemon to make him not like it. I made Meyer lemon olive oil muffins that had a slight flavor of lemon to it for me. He tasted one and said they had too much lemon flavor. Seriously? It’s just slightly lemon-y! You’ve got to be kidding me! It was at that point I realized he was just sensitive to citrus; especially lemon. Just like I’m sensitive to cilantro.

But, that doesn’t stop me from making citrus desserts. For #SpringSweetsWeek, I wanted to make some lemon curd tartlets. I thought they would be super cute and delicious. But as I was cleaning out the pantry I came across this flower shaped cookie cutter and thought, why not make them like a flower? In the shape of a daisy! I could sprinkle the “petals” with powdered sugar and have the bright lemon curd be the center of the daisy.

See what I mean? They’re even imperfect like daisies are. Daisies don’t have matching petals. They’re not symmetrical. And neither are these cookies. If I made them perfectly symmetrical y’all would be like, “Christie, they just look too perfect!”

Come on! Admit it!

However, what is perfect is this microwave lemon curd. Yes. I said microwave lemon curd. If you haven’t made it in the microwave you should try it. It makes a curd super simple to make. This curd was ready in under 10 minutes. And I’m giving you an extra minute or two for juicing your lemons the hard way. I used a squeezer to juice my lemons.

See how pretty that simple little cookie cutter looks? And how pressing them into a mini muffin pan made the cutest little flowers? I used the handle of a wooden spoon to sort of press the petals of the flower over the edges of the muffin tin. It created an indent in the raw dough, but they didn’t really bake that way in the oven. I was hoping. Maybe a few of them had that little indent, but you can’t really tell after sprinkling them with powdered sugar.

I did try to re-roll the dough bits, but they didn’t work out. Every time I roll dough out, I have difficulty with thickness. So, those that I re-rolled out were too thick. If you do re-roll your dough it will make more tartlets, but you will have plenty of curd for them. I still have about 1 1/2 cups left in the fridge for me to nibble on. I’m thinking scones.

In fact, I think it was scones that lead me down the curd path. Isn’t curd served with scones sometimes? I could be wrong. And that wouldn’t surprise me if I was. I’ve never had a high tea to know what’s proper with scones and what’s not. Either way, I plan on having the curd with some scones. Maybe I’ll share that recipe with you. Stay tuned!

They just look so bright and pretty! I love how they came out. Those white petals and yellow curd center really remind me of daisies. They are the happiest of flowers! Daisies make me smile every time I see them. And these made me smile every time I looked at them.

So, true story. That cutting board they’re on came from Nana’s kitchen cabinet. You know that old school style made out of wood? It had drawers for flour, sugar, salt, etc. I only use it to take pictures for the blog. I sprinkled the flowers with powdered sugar and filled them with curd. Then I lifted the board over to my “studio” to photograph them.

And that’s when I saw it!

There’s apparently a good reason I don’t use that board for real life cooking. There’s a gap right down the center! Yup! I had three small lines of powdered sugar on the granite counter top. I had to laugh and share the picture with a few blogger friends. Because I thought it was too funny! All that time I’ve used that board I never noticed the gap until now.

You can make these ahead of time. You make the curd and refrigerate it. Then you make the tartlet shells. This is where you could stop and store the shells in an airtight container a couple of days. When you’re ready to serve them, sprinkle with powdered sugar, fill, and serve.

There’s enough curd to fill probably 3 times the amount that these two pie shells make. It made about 3 cups of curds, I think. Maybe it was 2 1/2, but it’s plenty for many many tartlets. So, not only is this easy to make ahead, but you could easily feed a crowd with these little gems.

See? Don’t they just make you smile?

You can easily see that crack, too. It’s right down the center of the board. Yes. I know I could glue it back together, but I don’t really want to. It’s a great prop to use. And it has historical and family meaning to me. Nana is the reason I have a ton of cookie cutters and one of many reasons I love baking cookies. And, well, just my love of baking.

Now, this is the most important part! They don’t store well. Eventually the curd makes the crust soggy. So, as a sacrifice, you will have to eat any leftovers that you have assembled. I know, it’s going to be difficult. But, I know you will step up and make the sacrifice.

While you’re stepping up, make sure you enter the giveaway at the bottom. You can read about the prize packages here. And don’t forget to check in on what the rest of the bloggers served up today. It’s going to be a great week of sweets!

Yield: 30 tartlets

Lemon Daisy Tartlets

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These dainty little flowers are super easy to make. Even the curd is easy because it’s made in the microwave! Lemon Daisy Tartlets are super cute and packed with sweet tart flavor of fresh lemon curd. They’re perfect for spring time menus!

Print

4.5 Stars (12 Reviews)

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 3 large eggs
• 1 large egg yolk
• 1 cup lemon juice
• 1 tablespoon lemon zest
• 2 Nine-inch pie crusts
• 1 cup powdered sugar

Instructions

1. Melt the butter and allow it to cool slightly.
2. Combine the sugar with the egg yolk and eggs in a large microwave safe bowl (I used a glass 4 cup measure pitcher).
3. Using a whisk, slowly add the cooled butter.
4. Stir in the lemon juice and lemon zest.
5. Microwave on high at one-minute intervals, stirring in between, until the mixture thickens and coats the back of a spoon. This took about 4 to 5 minutes in my microwave.
6. Pour the curd into a fine mesh strainer to remove any cooked bits of egg or lemon zest.
7. Refrigerate until ready to use.
8. Preheat oven to 375.
9. Using a flower shaped cookie cutter, cut out daisy shapes and place in a mini muffin tin.
10. Bake at 375 for 5 to 7 minutes or until the edges of the daisies just start to turn brown. 
11. Remove from the oven and cool slightly in the pan before removing completely to a wire rack.
12. Once cooled, dust the daisies with powdered sugar before filling with the lemon curd (I used a small spoon, but you could pipe the curd as well). Serve immediately.

Did you make this recipe?

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Tuesday #SpringSweetsWeek Recipes

• Bird’s Nest Thumbprint Cookies by The Freshman Cook
• Caramel Walnut French Toast Bake by Hezzi-D’s Books and Cooks
• Chick’s Nests (aka Haystacks) by Books n’ Cooks
• Easy Coconut Sheet Cake by Palatable Pastime
• Lemon Daisy Tartlets by A Kitchen Hoor’s Adventures
• Monster Cookie Cake by Cheese Curd In Paradise
• Orange Creme Smoothie by A Day in the Life on the Farm
• PEEPS Easter Bunny Vanilla cake by Cookaholic Wife
• Yogurt Parfait with Barlean’s Orange Creme by Our Good Life

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors.

The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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