Do you know what “stone fruit” means? Because I sure didn’t until a few weeks ago. I had never even heard of the term “stone fruit” let alone knew what it meant and now here I am posting about making something with said fruit.
Oh, and I used all yellow stone fruits, to continue my current yellow fruit obsession. Peach, yellow plum, and yellow (Rainier) cherries. I can’t take credit for the fruit combination (Audra at The Baker Chick), but what a flavor combination it was! A wonderful explosion on my taste buds. Can it be stone fruit season all year long? Please?
I really enjoyed the ease of using a pre-made crust, although next time I will make it with a less puffier kind. I enjoyed the flaky texture, but wish it weren’t so puffy. (Who knew that PUFF pastry gets puffy?) Although they actually remind me of the apple hand pies (sans apples) you can get at McDonald’s. But better. And bigger. Did I mention better?
STONE FRUIT HAND PIES
Makes 6 hand pies
2 Tbsp cornstarch + 2 Tbsp cold water
1 peach, pitted and cut into chunks
1 yellow plum, pitted and cut into chunks
6 Rainier cherries, stemmed, pitted and quartered
Juice of 1 lemon
1/2 cup sugar + more for sprinkling
1 box frozen puff pastry, defrosted in fridge
1 egg + 1 Tbsp warm water, beaten
- Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
- Combine the fruit, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil briefly. Remove from heat and let cool while you prepare the pastry.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into three equal sized rectangles*. Place on prepared baking sheet.
- Divide the fruit mixture onto each half of the pastries. Carefully fold over pastry and pinch all edges together well**. Make three small slits into the top of each. Brush the egg mixture on each pie. Sprinkle sugar over each.
- Bake for 30 minutes or until golden brown.
*I cut mine along the seams of the dough. Worked great!
**A fork works great
Although I have never met Jennie of In Jennie’s Kitchen, her post about the unexpected passing of her husband on Sunday hit my heart. Sometimes we forget how important a single day or moment can be. In response to those offering support, she requested that everyone make a peanut butter pie to share with loved ones on Friday – today. I could not deny such a simple request with a wonderful meaning.
This pie will be shared both physically and virtually with my family and friends who whether near or far are very much loved. For those who live in Memphis with me, consider this a warning for when I smash pie into your face and then bear-hug you.
Want more peanut butter pie?
- Cookies and Cream Peanut Butter Pie
- Chocolate Chip-Peanut Butter Layer Pie
- Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
2 cups broken salted pretzel sticks
1/4 cup brown sugar
6 Tbsp unsalted butter, melted
1 cup creamy peanut butter
1-8 oz pkg. reduced fat cream cheese, softened
1/2 cup brown sugar
2 cups heavy cream
1 tsp vanilla extract
Handful of dry roasted peanuts, chopped
1 oz. semisweet chocolate chips
2 Tbsp creamy peanut butter
- To make the crust, preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, and 1/4 cup brown sugar. Transfer to a bowl, then stir in the melted butter.
- Press evenly over the bottom and up the sides of a 9-inch pie pan. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
- To make the filling, beat together 1 cup peanut butter, cream cheese and brown sugar in large bowl with an electric mixer on medium, until well combined.
- Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
- To top, sprinkle with chopped peanuts. Put chocolate and peanut butter in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth.
- Transfer to a resealable plastic bag and snip a tiny bit off the corner*. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Refrigerate until ready to serve.
* I actually used a squeeze bottle.
Do you ever have a random assortment of fruit without purpose? Neither do I. It gets eaten raw before it can ever aspire to be transformed. But somehow it finally happened to me. Since I was about to leave for a wedding in Rochester, NY I didn’t want the plentiful amount of fruit I had just purchased to go to waste. I could’ve thrown them into the freezer for a great smoothie later, but decided to bake up a quick crumble instead. I think you can get away with any fruit combination you prefer/have lying around, but I ended up with a strawberry mango crumble. <3
3 cups fresh fruit
3/4 cup of flour
1/3 cup + 3 Tbsp sugar, divided
1/3 cup brown sugar
1/4 tsp cinnamon
1/8 tsp sea salt
6 Tbsp butter, cold
- Preheat oven to 350 degrees.
- Place fruit in six 4-inch oven-safe ramekins. In a small bowl, mix together dry ingredients with a fork. Using the fork, cut up butter. Put the butter in the bowl with the dry ingredients and begin to incorporate by cutting the butter into the flour mixture. Continue until the butter is the size of peas. Use your hands to crumble the ingredients together. Crumble over the fruit. Sprinkle the remaining tablespoons of the sugar over the crumbles.
- Place ramekins on a cookie sheet and bake for 20-25 minutes. Allow to cool slightly before serving. Great with ice cream.
Source: Adapted from Everyday Occasions
Obviously while in Florida last weekend I got my hands on some key lime pie. But I failed to continue the dessert segment of my vacation when it came to getting a slice of banana foster pie. I saw it on the menu of the restaurant called Acme one evening, and was saving a portion of my belly for it. But when it came time to order dessert, the waitress informed us that they ran out. The horror! And of course no other restaurant in the vicinity carried the pie.
But here I am to rescue my unsatisfied craving, in my own kitchen! And I even got to have it for Breakfast, double awesome. Although absolutely delicious, unfortunately my pie was a constructive disaster. It looked so pretty with the whipped cream on top with the little sprinkles of cinnamon.
Then I cut it, and it turned into banana foster pudding. How does one solve this unsightly (yet delicious) mess?
Oh yea that’s right, eat it all – disposing of the evidence O:-).
Either “chill” meant put it in the freezer instead of the fridge, or I didn’t cook the cream filling enough. Oh well, I still look forward to another slice.
1-1/4 cup graham cracker crumbs
1/4 cup dark brown sugar
1/4 cup unsalted butter, melted
3 Tbsp unsalted butter
1/3 cup dark brown sugar, loosely packed
2 Tbsp cream
2 Tbsp dark rum
2-3 bananas sliced (enough to cover bottom of pie)
2-1/2 cups milk, 2% or higher
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1/4 tsp all-spice
1/8 tsp salt
1 vanilla bean, scraped
2 eggs + 1 yolk
2 Tbsp unsalted butter
1/2 tsp dry gelatin
1 Tbsp water, room temperature
2 cups heavy cream
1 tsp vanilla extract
2 Tbsp sugar
Cinnamon for dusting
- Heat the oven to 350 degrees.
- In a bowl mix the brown sugar, graham cracker crumbs and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan. Bake for 10 minutes. Allow to cool while you prepare the caramel.
- In a small skillet melt the butter and brown sugar over medium low heat. Allow it to come to a boil, turn the heat down to low and cook for 30 seconds. Remove the pan from the heat and stir in the cream and rum. Allow to cool slightly.
- Slice two to three bananas and layer the slices on the bottom of the pie crust. Pour the caramel evenly over the bananas. Allow to cool at room temperature while you prepare the custard.
- In a heavy saucepan combine the sugar, cornstarch, salt, vanilla bean scrapings, and spices. Pour over the milk and mix well. In a separate bowl mix the eggs and egg yolk well. Pour it into the milk mixture and whisk until well combined. Cook over medium heat until the mixture comes to a simmer. Cook for 30 seconds then remove from heat. Whisk in the butter.
- Pour the custard over the bananas and caramel. Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming. Chill for at least four hours, but overnight is better.
- To finish the pie mix the dry gelatin with the water in a small microwave save bowl. Allow to bloom for two minutes. Once bloomed, heat in the microwave for 10 seconds. Stir and allow to come to room temperature.
- In a large bowl add the cream. Mix on medium speed until it begins to develop large bubbles. Add the vanilla and increase the speed to medium high. Add the sugar and the cooled gelatin. Increase the speed to high and beat until it thickens and holds soft peaks. Spread the cream over the cooled pie and dust with cinnamon. Chill for thirty minutes before slicing and serving.
- Watch it disappear!
Source: Adapted slightly from Evil Shenanigans
For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.
High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far - on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life .
BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.
2 cups graham cracker crumbs
2/3 cup sugar, divided
8 Tbsp unsalted butter, melted
1 cup raspberries, fresh or frozen
1 cup fresh mango, cut into chunks
3/4 cup sweetened condensed milk
6 Tbsp tequila
1/4 cup triple sec (I didn’t have any so I used pineapple juice)
3 Tbsp fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges, for garnish
- To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
- Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
Source: Adapted from Annie’s Eats
It’s Pi Day! Add an ‘E’ to your celebration with this great dessert inspired by Picky Palate’s Cookies and Cream Peanut Butter. I have been drooling over that stuff since the day it was posted. No question that I had to make it, and when I saw that Pi Day was coming up I knew it was going into my pie. Peanut butter pie is probably the best oven-free pie ever to ever exist… and then I threw in the cookies and cream peanut butter and magic happened. I really don’t know what else to say about it other than “MmmMmMmm”!
I linked to the recipe for the cookies and cream peanut butter instead of re-posting it here. See ingredients.
1-8 oz package cream cheese, softened
1/2 cup sugar
1-12 oz container frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
2 Reeses cups, coarsely chopped
2 Oreos, coarsely chopped
- Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Spread remaining whipped topping, over the pie. Top with chopped Reese cups and Oreo cookies.
- Refrigerate until ready to serve.
I’ll eat anything a la mode. Especially when it looks like this…
I took a cookie-bar dessert recipe and turned it into a pie, and the end result made my belly very happy. I’m not really sure I have much more to say about it than that, I just want another slice!
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, melted
- Heat oven to 350° with racks placed on the bottom and middle.
- In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Source: Adapted from Pillsbury
My favorite thing about my food processor is not how amazing it is at doing its job. It is the convenient storage for wrapping up the cord located at the bottom. I do not have enough counter space to keep all of my lovely tools on display. Many of them live in cabinets or on shelves, and cords are my enemy. I attempt to save the twisties from the original packaging, but eventually I lose them (I blame my cat) or they break. I tackle the onslaught of cords by strategic wrapping but inevitably while pulling out the necessary appliance, something else comes with it roped in by the cord. But not when I grab the food processor. For this, Black & Decker, I thank you!
For this pie I use two other contraptions: a silicone pie crust shield which protects the crust from being over-cooked, and an apple peeler that not only peels, but cores and slices all at once.
Apple pie is one of my favorites, especially the kind my dad makes. I have the recipe and use it most of the time but I decided to try something new – CARAMEL apple pie. However, I stuck to my dad’s crust recipe.
2-1/2 cups flour
1/2 tsp salt
1 Tbsp sugar
1 cup cold shortening
1/2 cup cold milk
1 tsp white vinegar
- Mix flour, salt and sugar. Add shortening by pulsing in a food processor or cutting in with a knife.
- Add vinegar to milk, and then add to flour mixture.
- Squeeze with hands until ready. It will be slightly sticky.
- Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes (or freeze for use later).
Makes two 10-inch crusts.
CARAMEL APPLE PIE
5 large granny smith apples peeled, cored and thinly sliced
30 unwrapped caramels
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
- Preheat broiler. Place apples on a large sheet pan and broil for 5 minutes, stirring once, until apples start turning golden brown.
- Melt caramels and milk together in the microwave and stir well. Stir in vanilla, cinnamon and ginger until combined.
- Mix caramel mixture into apples in a large mixing bowl.
- Preheat the oven to 400 degrees.
- Roll one dough out on a floured surface and fit to a 10-inch pie plate. (To avoid a soggy crust, beat an egg with 1 tsp milk and brush on crust before adding filling.) Fill with caramel apples.
- Roll out the second dough and top the pie; trim and flute the edges. Slice some cuts in the center of the pie.
- Brush a little of the milk-egg mixture over the pie dough. (Sprinkle with 1 tsp cinnamon-sugar if desired.)
- Bake on bottom rack at 450 degrees for 10 minutes.
- Cover edges with a silicone pie crust shield or foil. Reduce oven temperature to 350 degrees and bake an additional 35-50 minutes or until golden brown.
Source: Sugar Plum and my dad