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Ginger Streusel Sour Cream Peach Pie

ginger peach pie

Can you guys believe that June’s almost over?  Is it as hot as the burning fires of Mordor for the rest of you as it is here?  I swear it seems like the first day of June it hit the high 80s and hasn’t gone down since. Seventy-two degrees sounds really good right now.  But I guess I shouldn’t complain.  In the middle of December I’ll probably be dreaming of this.

So remember a little while ago when I posted the chia peach butter?  Well, since the peach is king of summertime I thought I’d post one of my favorite peach pies.

Who here loves peach pie?  When I was a kid I hated it because I was used to slimy, soppy peach pies that they served in the school cafeteria on special occasions.  Then I discovered homemade peach pie.  It’s a whole new world…anyone else want to sing songs from Aladdin now?  😄

ginger peach pie

I love sour cream in pies.  A really popular pie up here in Minnesota is sour cream and raisin pie, which is a sour cream custard pie speckled with raisins and topped with meringue.  So many memories!  Anyway, sour cream does wonderful custardy things in pie, and that’s also true with this peach pie.

This pie is a delicious custard with peach chunks embedded throughout.  Then, the whole  thing is covered in a wonderful streusel topping. Woohoo for crumble. AND that crumble topping is studded with chopped crystallized ginger.  Mmm.  Crystallized ginger.  It is AMAZING in this streusel.

The peaches and the ginger are wonderful together.  It’s just a lil’ something something that makes this pie unique.  So if you’re looking for a different kind of pie to bring to the 4th, consider this little gem.

Happy snacking!

ginger peach pie

(Ginger streusel sour cream peach pie recipe from King Arthur Flour)

Sour Cream Ginger Peach Pie
 
Ingredients
  • 1 9 inch pie crust, bought or homemade
  • For filling:
  • 1 cup sugar
  • ¼ cup unbleached all-purpose flour
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 tbsp rum
  • 1 tsp vanilla
  • 4-5 ripe peaches, peeled and diced into ¾ inch pieces
  • For topping:
  • ¼-1/3 cup crystallized ginger, finely minced
  • ¾ cup confectioners' sugar
  • ½ cup unbleached all-purpose flour
  • ¼ cup unsalted butter, melted
Instructions
  1. Preheat oven to 425 degrees F.
  2. Roll out your pie dough, place in a metal 9 inch pie plate, and flute edges.
  3. Prick the bottom of the crust with a fork. If crust gets too warm, cool in the fridge for 10-15 minutes.
  4. Line with pie weights and bake for 15-18 minutes, until lightly browned.
  5. Remove from the oven and reduce oven heat to 400 degrees F.
  6. Allow the crust to cool for a moment, remove the weights, then let it cool completely.
  7. For the filling, in a medium bowl, mix together sugar, flour, and salt.
  8. Add in the eggs, sour cream, rum, and vanilla, mixing well until combined.
  9. Pour the custard into the pie shell and spoon peaches on top. They will sink it, but they're supposed to.
  10. Line the crust of your pie with aluminum foil to keep it from over-browning.
  11. Bake for 20 minutes. While it bakes, make the streusel.
  12. For topping, in a small bowl mix together the minced crystallized ginger, sugar, and flour. Add in melted butter and combine.
  13. When the 20 minutes are up, take the pie out, add the streusel topping, and return to the oven for an additional 20-25 minutes, or until the pie has puffed and the topping is lightly brown.
  14. Allow to cool for two hours before serving.

 

{ 12 comments }

Pasta Salad Primavera

pasta salad

I can tell that the 4th of July must be coming up.  Whenever it gets so hot and humid that I feel that I must be living in a sauna, you know the 4th can’t be too far behind. 😄

The 4th of July often means backyard barbecues, get-togethers, and…sparklers!!  Actually I’m pretty sure sparklers only became legal in Minnesota about five or six years ago.  Is that weird?  They were never around when I was a kid.

So, we all know that you can’t have the 4th without awesome food.  And there’s always a berry dish that’s just too darn cute to eat (but I find a way).  But shockingly, I’m not posting a dessert recipe today!  Can you believe it?  😀  I find it a little Earth-shattering, myself.  Usually for me holidays=dessert.  But we have to eat regular meals too, I guess…  😉

pasta salad

So today I’m sharing this delicious pasta salad Primavera.  This is just begging to get brought along to your next get together.  First off, it’s HEALTHY.  Really?  No dessert, AND a healthy side?  What’s with me today?

This pasta salad is packed with yummy zucchini, whole wheat noodles, and black olives.  Plus it has pickled vegetables.  I didn’t really start eating pickled veggies much until a couple years ago…unless you count normal pickles…but I’m totally a fan now.  Especially pickled green beans.  Yum.

Another reason this is great for get togethers is how easy it is to make.  The longest part of the process is boiling the noodles.  Plus it has a decent amount a fresh basil.  Is there anything more satisfying in a dish during the summer than basil?  I’ll basil up anything!

Satisfying, light, and easy.  What could be better?

pasta salad

(From a pasta salad Primavera recipe in Now Eat This! Italian by Rocco Dispirito).

5.0 from 1 reviews
Pasta Salad
 
Ingredients
  • Salt
  • 5 ounces small or medium whole wheat shell pasta
  • 1 cup bottled mixed pickled vegetables (giardiniera)
  • 2 small green zucchini
  • 2 cups grape or small cherry tomatoes, cut in half
  • 16 oil-cured black olives, pitted and roughly chopped
  • Fresh ground black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 16 fresh basil leaves, torn into small pieces
Instructions
  1. In a large pot bring 4 quarts of water to a boil. Add 2 tbsp of salt.
  2. Add in the pasta and cook according to package instructions, about 8 minutes.
  3. Drain pasta and run under cold water to cool. Set aside.
  4. Drain the liquid from the pickled vegetables and cut into small pieces. Place in a large bowl.
  5. Cut the zucchini into small pieces and place into the bowl with vegetables.
  6. Cut cherry tomatoes and olives, and add to the bowl.
  7. Add pasta to the bowl and season with salt and pepper.
  8. Add in the olive oil, vinegar, and basil and mix until incorporated.
  9. Serve right away or chill. If making this for a get together, wait until serving to mix the pasta with the other ingredients since whole wheat pasta doesn't stand up as well as regular pasta.

 

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Fudgy Brownies

fudgy brownies

OK, now.  Attention all chocolate and rich dessert lovers: this one is for you!

Sometimes you just really want a brownie, you know?  And sometimes a cakey brownie will not do.  Don’t get me wrong, I’m not insulting cake here or anything.  And I do like myself a cakey brownie every now and again.  But for the most part when it comes to brownies, I always think the fudgy-er the better.  And I think we have really found that in this ol’ brownie today, folks. 😋

Now, one of the reasons I really love skillet cookies is the pure, sinful goo that goes along with it.  Let’s face it, it’s barely set up at all.  It’s like eating a cookie pudding.  Basically, Amanda’s happy place. 🌴

If you like the kind of goo action associated with a skillet cookie, then hold onto your hats, because that’s what this brownie is all about.

fudgy brownies

Seriously, you cut these lovely brownies and that soft, pudding-like center is almost jiggling.  You know what that means?  Yep, have this with a generous scoop of vanilla ice cream.  Mmm.  The texture really reminds me of a flourless chocolate cake or one of those old tunnel of fudge cakes.  Remember those?  Gee, I need to make one of those too.  Yum.

I decided a delicious brownie like this needed further experimentation.  I’m like a scientist, selflessly eating brownies…for SCIENCE.  I just had to try a lil somethin’ to see if my theory was correct.  Are you a fan of putting gooey candy bars like Snickers and Milky Way in the fridge or freezer?  I don’t eat many candy bars, but I have to say I do enjoy a cold Milky Way.  I love the way the goo sets up.

So I put these brownies in the fridge.  Holy cow.  That fudgy, gooey center sets up into thick, rich FUDGE. THICK, people.  It was fantastic.  So if you’re a fan of cold treats, you may enjoy that.  A nice cold brownie on a hot day.  I mean, you don’t even need the ice cream man to go by. 😀

fudgy brownies

(From a fudge brownie recipe on The Domestic Rebel)

Fudgy Brownies
 
Ingredients
  • 1¾ cups unsalted butter
  • 3 cups granulated sugar
  • 1 tbsp vanilla extract
  • 5 large eggs
  • 1 tsp kosher salt
  • 2¼ cups all purpose flour
  • ½ tsp instant espresso powder
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate bar
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a 9x13 pan with cooking spray and set aside.
  3. Place the butter and chocolate in a large microwave-safe bowl. Microwave for 30 second intervals, stirring between each interval, until mixture is completely smooth and melted. Allow to cool slightly.
  4. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, blend together the sugar, eggs, and vanilla for 2 minutes, until creamy.
  5. Add the chocolate/butter mixture and blend until combined, scraping down the side of the bowl if you have to.
  6. Add in the flour, espresso powder, and salt and mix until incorporated.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 35-45 minutes, depending on how set you want your brownies. Remember, these are fudgy. I went for about 40.
  9. Allow brownies to cool to room temperatures, preferably overnight.

 

{ 18 comments }

Chia Peach Butter

peach butter

Well, friends.  It’s hot here.  HOT.  I know everyone always thinks of Minnesota as snowy and cold, but when the summer rolls around it not only gets hot, it gets humid.  Actually, I’m pretty sure it’s impossible for it to get hot here without being humid.  And similarly to Rory Gilmore, I’d just prefer for that whole humidity thing to go away.

It’s been in the mid-90s the last two days, and the same thing is in the forecast today.  Sure.  How about 97 with 70 percent humidity?  The hair gods are just laughing at me and my attempt to straighten my hair.  Yesterday, it remained straight for about 10 minutes after I went outside.  Then the humidity kicked in and I looked like Curly Sue.  I like the summer and everything, but that’s just a little silly.

peach butter

A nice thing about the warmer weather, though, is that the fruits and veggies are all over the place.  I’m a watermelon nut. Seriously.  I can eat half a watermelon.  Besides chocolate, it’s probably my favorite food.

Another fruit I love is the beautiful peach.  I didn’t snack on too many peaches growing up (you can’t when you’re stuffing your face with watermelon).  And I only recently started liking peach pie.  I’ve had a lot of frozen peach pies that were soppy messes, so I never liked it.  But then I discovered the glory of homemade peach pie.  Completely different.

Peaches always taste like distilled summer to me, so of course I had to make some peach butter with them.  And I even tossed in a little chia to make it even better for you.  I’m continuing them jam/spread fascination.  After all, my toast can’t be nut butter and nothing else, right?    😉

peach butter

Chia Peach Butter
 
Ingredients
  • 6 medium peaches, sliced into chunks
  • 2 tbsp honey or agave
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp chia
Instructions
  1. Placed peaches, honey, and cinnamon in a medium saucepan over medium low heat.
  2. Cook for ten minutes, stirring occasionally and breaking the peaches up a little with a wooden spoon.
  3. Add the chia and cook for an additional 5 minutes, or until the mixture has thickened.
  4. Remove from heat and add in the vanilla.
  5. Allow to cool to room temperature, then pulse in a food processor until smooth.

 

{ 8 comments }