Weekly Meal Plan #35

Weekly Meal Plan #35-Main

Is it okay if I skip right to dessert this week?  I’m craving that Caramel Apple Pie!

Monday

chickendumplings4

Tuesday

Wednesday

Slow Cooker Chicken Salad Sandwiches 1

Thursday

crock-pot-soup-2edited

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

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Sunday

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Side Dish

frenchonionmacandcheese3

Dessert

This week’s meal plan was brought to you by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan #35-pinterest

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Peach Slab Pie #SundaySupper

Peach Slab Pie with Crumb Topping

I only had one sleepover in my life.  I felt so cool and adult getting to do it in fifth or sixth grade.  I invited one friend over, my best friend, or so I thought.  I would learn a couple years later when she didn’t invite me to her birthday party that she was never really my friend.  She was the pretty, hip, cool girl, and I was in my awkward phase.

If you’re wondering if she’s going through her awkward phase now and peaked in grade school, she’s not and she didn’t.  She seems very successful and to have it all together, but that’s just from Googling her and looking her up on Facebook.  #sorrynotsorry.  We all do it, just admit it.  And I’m sure that’s only a snapshot of her life, but still, she seems good.

Peach Slab Pie with Crumb Topping

Peach Slab Pie with Crumb Topping

Anyway, back to the sleepover itself.  It was fun and all, but not everything I hoped.  I don’t remember what we did right after school.  But when it came time for sleeping, I wanted to make a bed on the floor of the family room and talk and watch TV and snack all night and she wanted to go to actual bed.

Fine, I thought, we can talk there.  But shortly after we were in bed, I was in the middle of talking to her and she fell asleep.  The next day we drew pictures and played computer game and she went home.  It was fine.  Really, it was a symbol of the bigger picture of my childhood.  Or maybe my life.

Peach Slab Pie with Crumb Topping

If I were to have a sleepover now, which for the record, I’m not, because my friends are too busy with their lives to text me back let alone spend the night at my house, but if I were, I would totally want to have this Peach Slab Pie.  I want to sleep on the floor and watch movies all night and eat too much pie.

So I told you peaches are my ride or die and I’m not giving up on them yet.  They are the star of this massive, picture perfect pie that serves a crowd.  I hadn’t made a slab pie before, and I promise this won’t be my last.

With my favorite flaky pie crust on the bottom, juicy, cinnamon-y peaches in the middle, and an irresistible crumb topping with just a hint of black pepper on top, maybe I should just make friends with this pie and we can have a sleepover all to ourselves.

Peach Slab Pie with Crumb Topping

Peach Slab Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours

Yield: 12-16 servings

Ingredients

Crust
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup organic vegetable shortening
1 ½ sticks unsalted butter, cold and cubed
4 – 6 tablespoons cold water
Topping
1 cup all-purpose flour
¾ cup old fashioned rolled oats
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, melted
4 tablespoons olive oil
Filling
15 medium peaches, peeled, pitted, and sliced
1 tablespoon ground cinnamon
½ cup cornstarch
¾ cup packed light brown sugar
Juice of 1 lemon
2 tablespoons bourbon
1 vanilla bean, split and scraped

Instructions

  1. Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work in using a pastry cutter or your hands until the mixture resembles coarse meal. This may also be done in a food processor. Add the water beginning with 4 tablespoons, until the dough comes together when pressed.
  2. Form the dough into a flat disc and wrap tightly with plastic. Refrigerate at least 2 hours and up to 2 days.
  3. When you are ready to make the pie, roll the dough out on a floured surface into a large rectangle large enough to fit a 9 by 13-inch pan and go up the sides. It’s okay if it is not perfect, feel free to patch once the dough is in the pan. Once you roll the dough out, place it in an oiled 9 by 13-inch pan and form it to fit the pan. Refrigerate while you make the filling and topping.
  4. Preheat the oven to 400 degrees F. Make the topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, ginger, pepper, butter, and oil, until large clumps form. Set aside.
  5. Make the filling. In a large bowl, stir together peaches, cinnamon, cornstarch, sugar, lemon, bourbon, and vanilla bean seeds until well combined and no clumps of cornstarch remain.
  6. Remove the crust from the refrigerator and pour the filling in. Cover evenly with topping. Place pan on a foil lined baking sheet and bake for 15 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake for an additional 55 – 65 minutes, until the crust is golden brown and the filling is bubbling.
  7. Allow pie to cool at least 4 hours and up to overnight before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.
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http://piesandplots.net/peach-slab-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

BREAKFAST

DESSERTS

SNACKS

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

Summer Fruit Pie #SundaySupper

Summer Fruit Pie

Mom and I were debating the foods, desserts really, that are the true joys in life.  We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth.  I think the cake needs sprinkles too, but that’s where our agreement would end.

Sure cookies are great, blondies, and brownies too.  I love a nice scoop of ice cream and even a popsicle.  Tarts and waffles and pancakes and cinnamon rolls have their high points as well.  But really, it’s all about perfect cake and perfect pie.

Summer Fruit Pie

The two are American classics.  The foods we dream about, and hope to see in bakeries and on restaurant menus.  They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.

I don’t actually make cake or pie that often.  In fact I haven’t made a layer cake since December.  I need to change that!  But I have made two pies so far this summer.  One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.

Summer Fruit Pie

And then there’s this.  Summer Fruit Pie.  I wanted to make a pie that just has all the fruit I love during these warm months.  I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines.  Use whatever you love in whatever combination you like.

The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan.  This celebrates summer’s bounty as well as the perfect pie.

Summer Fruit Pie

By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect.  When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end.  So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.

Summer Fruit Pie

Summer Fruit Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold and cubed

½ cup pure vegetable shortening

3-7 tablespoons very cold water

2 tablespoons milk (any variety, I used almond)

2 tablespoons coarse sugar

Filling

8 cups summer fruit

½ cup granulated sugar

2 tablespoons bourbon

¼ cup cornstarch

1 tablespoon ground cinnamon

Instructions

Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.

After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.

Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.

Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.

Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional time is necessary for the dough to chill and the pie to cool.

http://piesandplots.net/summer-fruit-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Red, White, and Blueberry Crumb Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Red, White, and Blueberry Crumb Pie

You guys, summer is one week away.  It’s almost official.  And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers.  While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.

I mean did summer even happen if it doesn’t involve pie and ice cream???

EDY'S SLOW CHURNED

Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible.  And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.

EDY'S SLOW CHURNED

EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients.  Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me.  Plus they have no artificial colors or flavors.  I love that because artificial flavors, especially vanilla, taste super funky.

Shopping at Walmart

I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store.  Be sure to stop in!

So go ahead, enjoy that ice cream!

Red, White, and Blueberry Pie

And this pie too.  Because this pie, it’s summery and delicious and oh yeah, gluten free.  This is my first gluten free pie, and it turned out ah-mazing.  Let’s start with that crust that is as flaky and buttery as ever.  Even if you don’t like crust, I promise you will love it.

Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit.  I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.

Red, White, and Blueberry Pie

I have to admit, the topping might be my favorite part.  It’s crispy and crunchy and buttery and sweet.  Coconut is the star here with big pieces of flaked coconut and some coconut oil.

Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!

Red, White, and Blueberry Pie

Red, White, and Blueberry Crumb Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ingredients

Crust

2 ½ cups gluten free baking flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup organic vegetable shortening

1 ½ sticks unsalted butter, cold and cubed

2-5 tablespoons ice water

Filling

4 cups blueberries, picked over

3 cups strawberries, stemmed, hulled, and cut into bite sized pieces

½ cup granulated sugar

2 tablespoons fresh lemon juice

1 tablespoon pure vanilla extract

¼ cup cornstarch

Crumb topping

½ cup gluten free baking flour

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ cup flaked unsweetened coconut

¼ cup old fashioned rolled oats

4 tablespoons unsalted butter, melted

2 tablespoons coconut oil, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.

Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.

After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.

Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

http://piesandplots.net/red-white-and-blueberry-crumb-pie/

Coffee Sugar Cream Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias

Coffee Sugar Cream Pie

I love both traditional desserts and trendy ones. Give me a slice of vanilla cake with vanilla buttercream and I’m a happy camper. The same goes for a blondie loaded with cookie butter. They each have unique things that make them special.

What I love perhaps more than either is a dessert that combines tradition and trend. Like this Coffee Sugar Cream Pie. Hoosier Cream Pie is a very traditional Midwest dessert that puts a creamy vanilla custard in a traditional pie crust. I changed things up by using a graham cracker crust and International Delight Iced Coffee.

Graham Cracker Crusts

Making the Filling

Let’s start with the International Delight Iced Coffee. I’ve had a thing for Iced Coffee since I was about ten. No matter the time of year, I’d head to my favorite coffee shop and pick up and iced this or that to enjoy. It’s a habit I’ve gotten away from recently because I rarely go to coffee shops. My addiction had been reignited with one taste of this store bought treat.

It is ready and waiting in the refrigerator whenever my craving strikes, and it is better than those coffee shop drinks. That’s right. I said it. BETTER. Smooth and creamy, the flavor is intoxicating and not too coffee-y, if you know what I mean.

Shopping at Walmart

Plus, it is now available in its new location in the refrigerated tea/juice section at Walmart, so it’s easy to pick up on my weekly trip there. You should put it on your list too.

But like the rest of my favorite products, I wanted to bake with it. I am so glad I did. The creaminess of the International Delight is accentuated by more cream and some vanilla bean paste. Some sugar makes it a dessert and flour helps to set the pie. The graham cracker crust works so well too because it’s like dunking a graham cracker into coffee. Don’t pretend like you’ve never done that before.

Coffee Sugar Cream Pie

Though a whole pie would definitely work, I made mini pies because I love single serving treats and they would be so cute to have at a party.

Be sure to pick up International Delight Iced Coffee on your next trip to Walmart so that you can make these pies and other fun recipes too!

Coffee Sugar Cream Pie

Coffee Sugar Cream Pie

Coffee Sugar Cream Pies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 pies

Ingredients

8 mini graham cracker crusts

½ cup all-purpose flour

½ cup granulated sugar

1/3 cup packed light brown sugar

1 ½ cups heavy cream

1 cup International Delight Iced Coffee Vanilla

1 teaspoon vanilla bean paste

Instructions

Preheat oven to 375 degrees F. Place graham cracker crusts on a foil lined baking sheet.

In a large bowl, whisk flour, sugar, and brown sugar together. Whisk in cream, Iced Coffee, and vanilla bean paste. Pour into graham cracker crusts.

Bake for 15-20 minutes, until the pies are puffed, golden brown, and just a little jiggly in the middle. Cool for 30 minutes at room temperature before refrigerating until chilled, about 2 hours.

Pies may be stored in the refrigerator in an airtight container for up to 3 days.

http://piesandplots.net/coffee-sugar-cream-pies/

Pumpkin Spice Breakfast Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies #CollectiveBias

Pumpkin Spice Breakfast Pies

Getting up in the morning can be a drag. Add trying to eat a satisfying, healthy breakfast and mornings seem rather impossible. Luckily, my Pumpkin Spice Breakfast Pies are here to save the morning!

When I was in school, I could not eat breakfast before I went. It took too much time, and I wasn’t hungry to sit down to a plate of bacon and eggs. As time went on, I started to eat a little something sweet, but it wasn’t very healthy.

Jazzing up the yogurt

I so wish I had this pie to eat then. I would have devoured it and not broken a sweat since these are effortless and take little time to put together with flavors that are especially appropriate as we head into fall and the holidays. They are fun, healthy, have little clean up, and perfect for kids to make themselves.

You really can’t make these ahead of time, but that’s okay because they only take a few minutes to make and will take some stress out of the morning. Plus, these effortless pies are super customizable.

Pumpkin Spice Breakfast Pies

After I picked up all the supplies at Walmart, I started with Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. They are a great thing to have in the pantry to use for all kinds of different breakfasts, snacks, and desserts. Then I stirred some cinnamon, ginger, and chopped pecans into Dannon® Greek Yogurt Oikos® Pumpkin Pie.

Shopping at Walmart

Finally, because I love to have fun with food, I topped it with some crumbled cinnamon granola bar and healthy dose of Reddi-wip® original. I have loved Reddi-wip® original since I was a kid. I’d make a snack of it and graham crackers – kind of like this pie!

Whipped Cream Time!

Whether you use my recipe as an excuse to eat pie for breakfast, lunch, snack, or dessert, just be sure to try it. I know you will enjoy it.

What are you excited to make with Keebler® Ready Crust® Mini Graham Cracker Pie Crust, Dannon® Greek Yogurt Oikos® Pumpkin Pie, and Reddi-wip® original? Also, be sure to check out @RealReddiWip, @Oikos, and @Dannon on Twitter.

Pumpkin Spice Breakfast Pies

Pumpkin Spice Breakfast Pies

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 pie

Ingredients

1 Keebler® Ready Crust® Mini Graham Cracker Pie Crust

1 container Dannon® Greek Yogurt Oikos® Pumpkin Pie

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 tablespoons chopped pecans

1 tablespoon crumbled granola bar

Reddi-wip® original

Instructions

Stir together the yogurt, cinnamon, ginger, and pecans until combined. I did it right in the container – so easy! Pour into the pie crust.

Top with crumbled granola bar and Reddi-wip®. Serve immediately.

http://piesandplots.net/pumpkin-spice-breakfast-pies/

Giant Brown Sugar Cinnamon Pop Tart #SundaySupper

Giant Brown Sugar Cinnamon Pop Tart

If this is fall, I can live with it … possibly forever.

We have had the nicest stretch of weather since I can literally remember over the past few weeks. Seriously, it is so, so nice out. Bright blue cloudless skies with that warm fall sunshine. Sundresses and sandals. Flowers and leafy green trees. Temperatures in the 70s.

Giant Brown Sugar Cinnamon Pop Tart

Mother Nature has really outdone herself. Now we just need to keep this up until next summer.

While old Mother Nature and I work that out, I’m stocking my kitchen and pantry with an odd mix of summer and fall foods. I’ll still pick peaches every day over apples, but I’m fully stocked on both Caramel Apple and Pumpkin Spice Oreos, as well as Key Lime Pie Oreos. My taste buds are confused, but I’m okay with it.

Giant Brown Sugar Cinnamon Pop Tart

I’m also pretty okay with this Giant Brown Sugar Cinnamon Pop Tart. It’s a nice way to ease into fall. It’s not full of apples and pumpkin, but it has that warm, spiced fall feeling going on.

I used some leftover pie crust to make this. You can do that, make a fresh batch or make an even bigger Pop Tart, or even buy pre made crust. The filling is easy to whip up, as is the frosting. So breakfast, or lunch, or dinner, or dessert – I’m not judging – will be ready in no time!

Giant Brown Sugar Cinnamon Pop Tart

Giant Brown Sugar Cinnamon Pop Tart

Giant Brown Sugar Cinnamon Pop Tart #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 giant pop tart

Ingredients

Pie crust – leftover, fresh, or store bought

¼ cup packed dark brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

½ cup confectioners’ sugar

½ teaspoon ground cinnamon

1 tablespoon water

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment.

Roll out your chilled pie crust to a roughly 8 by 6 inch rectangle. You can definitely make a bigger Pop Tart as well – just increase the filling and glaze amounts accordingly.

Stir together the cornstarch, 2 teaspoons cinnamon, and dark brown sugar until combined. Place evenly on one half of the crust rectangle, leaving a little boarder.

Fold the empty dough over and very firmly seal the edges with a fork. Bake immediately for about 20 minutes until golden brown or refrigerate for up to 2 days and bake when you’re ready.

Allow the Pop Tart to cool and then make the glaze. Stir together confectioners’ sugar, cinnamon, and water, adding more sugar or water as necessary until you achieve a thick, yet spreadable glaze. Pour glaze over the Pop Tart and enjoy.

Pop Tart may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 2 hours or a 350 degrees F oven for about 20 minutes.

http://piesandplots.net/giant-brown-sugar-cinnamon-pop-tart-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

I’m typically not a very busy person in terms of social events. I love to do things, and would like to do more, but a lot of the time I can’t find fun events or people to go with.

Lately that hasn’t been much of a problem. I’ve had dinner plans, gone shopping, went to a soccer game (more on that soon), and this week I’m going to another event with one more soon to follow.

Peach Blueberry Crumb Pie

Being busy doing fun things and not just stressing about writing and blogging is super awesome. It’s great to get dressed up and actually have somewhere to go.

I have a confession though: it’s tiring! I’m not complaining, not at all. Really. I love it and it can be rather invigorating, but sometimes when you’re out late at night, it’s hard to get motivated the next day. And when you’re out late several nights in a row – oh, man, you better get ready to push yourself to get things done.

Part of this is because I’m 25, but sometimes act like I’m 75. I like to be at home by the time it’s dark out and run out of energy sometimes after I’ve been going eight or ten hours, cooking baking, writing, and blogging, and I just want to sit down and watch TV … even game shows.

Peach Blueberry Crumb Pie

For now, I’m trying to enjoy the nice weather and get out as much as possible. I can sleep and watch game shows all winter long.

Whether you are 25 or 75 you should totally make this Peach Blueberry Crumb Pie before peach season slips away. I love all the pies I’ve made, but this one is really something special. The crust is so flaky and buttery and just a little too thick, which I love because my pie crust recipe has made me obsessed with pie crust. If you haven’t tried it, you HAVE to, you will LOVE it!

Then I loaded it with peaches, blueberries, cinnamon, and a little rum. OMG! I could eat the unbaked filling with a spoon. And then I made my first crumb topping pie. Whoa! So good with the oatmeal goodness. Instead of going out tonight, I’m making another pie!

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold, cubed

½ cup vegetable shortening

2-5 tablespoons cold water

Filling

5 cups peaches, peeled and sliced

2 cups blueberries

½ cup granulated sugar

2 tablespoons rum

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ cup cornstarch

Crumb Topping

½ cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon ground cinnamon

½ cup pecans, coarsely chopped

¼ cup old fashioned rolled oats

6 tablespoons unsalted butter, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.

Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.

When you are ready to make the pie, roll about ¾ of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.

Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined. Add the butter and stir until clumps of various sizes form.

Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.

Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

http://piesandplots.net/peach-blueberry-crumb-pie/

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

National Peach Pie Day is coming up! I think this is the first food holiday I’ve celebrated but that makes sense because I’m obsessed with both peaches and pie.

In the summer I literally can’t get my hands on enough peaches. I buy them everywhere I see them and have way too many in my house, yet somehow I manage to eat, freeze, or bake with all of them. I could never waste a peach!

Pie is one of my favorite treats year round, unfortunately, it tends to scare people away. They think they could never make a pie. But making pie (or any dessert) shouldn’t be stressful; it should be fun.

Peach Oatmeal Skillet Pie

Pies aren’t meant to look perfect – as long as they taste good, they are awesome in my book.

It can still be a lot of work to make and roll pie crust, in addition to a filling, put everything together, and bake it off. Not to mention that traditional pies have to cool a long time or they are a mess to serve.

So I have a solution: Peach Oatmeal Skillet Pie. It may not be traditional pie, but it’s full of peaches, easy to make, and you can even eat it hot out of the oven, although it’s pretty great cold too … for breakfast … not that I would know anything about that 😉

The peaches are juicy and tender with this amazing syrup surrounding them. Then on top of them is a slightly underbaked cinnamon, vanilla oatmeal cookie with white chocolate and pecans. Is your mouth watering yet? It should be.

Peach Oatmeal Skillet Pie

To get you all set to bake this and a whole lot more, Ginny’s has offered to give one lucky reader a $100 gift card to their site! You can stock your kitchen with some fun goodies.

In order to enter the giveaway, answer the question: What’s your favorite pie?

To earn additional entries:
Follow me on Bloglovin’. Come back and let me know you’ve followed in an additional and entirely separate comment.
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IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday August 28, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I was provided with the giveaway, but all opinions, as always, are mine.

Don’t forget about my Catching Fireflies giveaway that ends today, as well as my Peanut Butter and Company giveaway!

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: About 8 servings

Ingredients

Peaches

2 tablespoons olive oil

5 large peaches or nectarines, peeled and sliced

1/3 cup packed light or dark brown sugar

1 tablespoon vanilla bean paste

Cookie

1 ¾ cups plus 2 tablespoons old fashioned oats

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 cup packed light or dark brown sugar

¾ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup olive oil

2 large eggs

2 teaspoons vanilla bean paste

¾ cup pecans

¾ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F.

Heat a 10 or 12 inch oven safe skillet over medium heat. Once warm, add the oil, followed by the peaches, sugar, and vanilla bean paste. Cook, stirring frequently, about 5 minutes until the peaches are soft and the syrup has reduced. Reserve about ¼ cup of the syrup for serving.

Make the cookie topping. In a large bowl, stir together oatmeal, flour, cinnamon, sugar, baking soda, salt, oil, eggs, and vanilla. Mix until well combined. Stir in the pecans and white chocolate chips.

Spread cookie mixture over the peaches as evenly as possible. It doesn’t have to be perfect. Bake for about 20 minutes, until the top is golden brown and the peaches are bubbling. Serve immediately with the reserved syrup and ice cream. Pie may also be stored in the refrigerator for up to 3 days in an airtight container. Serve cold or reheat in the microwave.

Notes

Recipe adapted from Half Baked Harvest

http://piesandplots.net/peach-oatmeal-skillet-pie/

Cherry Blueberry Pie #SundaySupper

Cherry Blueberry Pie

Let’s talk about texting. It drives me CRAZY!

I actually just started texting late last year. Sure, once it became popular, I’d do it now and then just to feel cool, but it wasn’t really my thing.

I like email and sometimes my texts look more like emails than … well … texts. But really, when I’m trying to figure out plans or ask important questions, or I just want to talk to someone, texting really isn’t going to cut it.

Cherry Blueberry Pie

I need to talk on the phone. I need that immediate back and forth interaction. I need to hear another human voice rather than stare at another screen.

Plus, you never know what other people mean for sure. I read so much into texts. I work myself up into a frenzy worried people are mad at me when in reality, nothing is wrong. It’s so frustrating and anxiety inducing.

And then there’s the simple, rather bothersome fact that people tend not to text me back. Isn’t the point of texting that it’s quick and easy, only takes a few seconds? It’s a simple way to keep in touch with people in this world where everyone is always busy.

Cherry Blueberry Pie

Yet, often weeks and multiple messages go by with no response. I don’t get it and frankly it hurts my feelings sometimes. I guess I need to invent an even faster way for people to communicate. Then again maybe we should just go back to actually talking to each other.

We should also all definitely make this pie. I mean, does it get any better than Cherry Blueberry Pie??? It incorporates some of my favorite summer fruits into one amazingly flaky pie crust. It will make you get up and dance as you’re eating it, which is good because you can burn off some calories from the pie. You’ll want to eat all of it – trust me, I speak from experience.

Juicy, boozy filling, overflowing with fresh fruit (no skimpy filling here) and that flaky, sugar crusted, melt in your mouth crust match perfectly. This is summer in a pie! So go ahead, text your friends about it 😉

Cherry Blueberry Pie

Cherry Blueberry Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water

Filling

4 cups fresh blueberries

4 cups fresh Bing cherries, pitted

¼ cup cornstarch

2 tablespoons cherry vodka or liqueur

1 tablespoon vanilla bean paste

1 cup granulated sugar

Zest of 1 orange

2 tablespoons freshly squeezed orange juice

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for assembly

Milk or cream, for assembly

Instructions

Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together blueberries, cherries, cornstarch, vodka, vanilla, sugar, and orange juice and zest.

Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional chilling time is necessary

http://piesandplots.net/cherry-blueberry-pie-sundaysupper/

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

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