Desserts
Buttermilk Pie from Allrecipes
This is one of my favorite pie recipes, and it works great for the Holidays too!
Ingredients
3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 350 degrees (175 degrees C).
- Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
- BAKE FOR 40 – 60 MINUTES UNTIL THE CENTER IS FIRM!
Source/Image Credit: Buttermilk Pie – Tracy Mulder/Allrecipes
Blueberry Peach Crisp by Gabriel Avila-Mooney
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Makes 6-12 servings
Ingredients
For filling:
3 ripe peaches, cut into small bite sized chunks
1 cup fresh blueberries
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 Tbsp vanilla
1 Tbsp crystallized ginger (optional)
1/2 cup sugar
For topping:
1 cup flour (this can easily be made gluten free by using GF flour)
1/2 cup white sugar
1/2 cup brown sugar
Dash of cinnamon and nutmeg to taste
Pinch of salt
1/2 cup cold butter
Instructions
- Preheat oven to 375?F.
- Mix ingredients for the filling in a medium bowl and let sit while you mix the topping.
- In another bowl mix the flour, sugars, spices and salt until blended.
- Cut the cold butter into the mixture in small chunks using a fork or wooden spoon, continue cutting into the mixture until the butter is in peas-sized pieces.
- Grease a 9×9 baking pan and add the filling.
- Squeeze together chunks of the topping with fingertips and cover filling.
- Place on center rack in oven and bake until fruit is bubbling and topping is brown and crisp, about 45-60 minutes.
- Remove and let cool 10 minutes.
- Serve with ice cream, or just eat it out of the pan.
Source: Blueberry Peach Crisp – Full Circle
My Apple Pie from The Table
Ingredients
For the crust:
2 cups flour
1 tsp. salt
2/3 cup + 2 tbs. shortening (like butter-flavored crisco)
3-4 tbs. ice water
For the filling:
8-10 Jonathan apples
3/4 cup sugar
2 tbs. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbs. butter
2 tbs. lemon juice
Instructions
- Preheat the oven to 425 F.
- Make the crust: In a medium-sized bowl, whisk the flour and salt. Cut in the shortening with a pastry blender or a fork. Add just enough ice water to moisten the dough so that it holds together. Divide the dough into two balls, with one just slightly bigger than the other for the bottom crust. Roll out the larger ball of dough and transfer to a 10-inch pie pan. The rolled-out dough should be about one inch bigger than the pan. (As I’ve said in the past, I like to roll out pie dough between two pieces of wax paper. This makes it easier to transfer the dough to the pie pan, and it keeps the dough from sticking to the rolling pin.)
- Make the filling: Peel, core, and slice the apples. In a medium-sized bowl, toss the apples with the sugar, flour, cinnamon, and nutmeg. Pour the apples into the prepared pie pan. Drizzle the lemon juice over the apples, and dot the top of the pie with small chunks of the butter.
- Roll out the remaining dough, place it over the top, and crimp the edges. Cut a couple of vents at intervals in the top of the pie. Moisten the high places on the crust with water, then sprinkle with sugar. Bake for 30 minutes at 425 F, then turn the oven down to 350 F and bake for an additional 30 minutes. Check the pie occasionally to be sure that the crust isn’t burning. It it looks like it’s getting too brown, loosely cover the edges or the top with aluminum foil. Also, you may want to put a baking sheet or a drip pan (like these) under the pie in case it bubbles over. The pie is done when you can see the filling bubbling through the vent in the middle.
Source: My Apple Pie – The Table
Peach Upside Down Cake from The Table
Ingredients
Fruit Layer
3 tablespoons butter
3/4 cup packed brown sugar
3 ripe peaches (I peeled them, but this may not be necessary)
Cake Layer
8 tablespoons butter, softened (or grated – A new trick that works well!)
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, I used almond milk, but any kind will do.
Instructions
- Melt the 3 tablespoons of butter in cast iron skillet or cake pan. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. It will burn fast so keep your eye on it. Remove from heat and let cool a bit.
- Once cool, arrange the fruit on top of the buttery goodness. I tried for a pinwheel, but had extra space in the middle. Set aside.
- To make the cake, preheat the oven to 350F.
- Beat the 8 tablespoons of butter and sugar until fluffy. Add the vanilla, then the eggs, one at a time, and beat until smooth.
- In a separate container, mix the flour, baking powder, and salt.
- Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix.
- Spread the batter over the fruit, being sure to get into all the nooks and crannies around the fruit.
- Bake for 45 minutes to one hour. You may also want to put a cookie sheet or some foil under the pan in case it leaks caramelized sugar, like mine did.
- Remove from oven, let cool about 20-30 minutes. Then the magic happens! Place a plate on top of the cake and, using oven mitts, flip the whole thing over. The cake may slide right out or it may take a bit of gentle wiggling. Beware of hot sugar. Don’t let it sit in the pan for too much longer than 30 minutes or it may stick.
Source: Peach Upside Down Cake – The Table
Peach Cobbler
I first encountered this recipe idea as an apple cobbler in The Frugal Gourmet Cooks American. A friend of mine makes a variation of this and calls it “creeping cobbler,” because of the way the crust rises from the bottom to cover the fruit.
I make this every summer with just blackberries, but since both berries and peaches are in their prime, I combined them for wonderful results. This looks odd going together, with the batter falling through the melted butter, but by all means, do not stir butter and batter together. Remember: “The batter on the butter and the fruit on the batter.”
Ingredients
1/2 cup (1 stick) unsalted butter
3 cups whole blackberries and sliced fresh peaches, skins left on or peeled, your preference
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 cup milk (low-fat or nonfat are fine)
Instructions
- Heat oven to 350 degrees.
- Melt the butter. Pour it into the bottom of a 2-quart baking or soufflé dish. (I have made this in deep and in shallow dishes; both work fine.)
- In a bowl, toss berries and peaches with brown sugar. Let sit while you make the batter.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, cinnamon and milk into a thick batter. Pour the batter on top of the melted butter. Do not stir.
- Spoon the fruit mixture over the batter.
- Bake the cobbler for 40-50 minutes, until the top turns golden brown and the sides pull away slightly from the edge of the pan. The batter will migrate from the bottom of the pan to cover the fruit.
- Serve warm or at room temperature. Serves 6 to 8.
Source: Purchase The Frugal Gourmet Cooks American