Summer Isn't Over Until You've Baked a Peach Pie

Aloha Friends!

I hate to say it, but the end of the summer is fast approaching! The fact that it's peach season is the only thing that makes such reality a tad bit easier to digest (and the fact that I also really love fall).

When I was growing up, I couldn't wait for peach season because that meant my mom would bake her infamous peach pie. I literally used to have a slice of pie for breakfast and then another for dessert with ice cream -- I just couldn't get enough! The end of summer also meant attending the Winona Peach Festival. There was no way you could miss it, especially since all the Tim Hortons in the area always had advertisements painted on the windows promoting the event. It's kind of funny reminiscing about going as a teen. Us girls used to get all dolled up, you know, just in case you bumped into your crush (which was probably likely since it's what all the cool kids were doing haha). No but really, we used to go and hang out in our cliques, eat ice cream and peaches, and just putz around. I haven't actually been to the peach festival in a long while, but when I was at the Guelph Ribfest recently I had a chuckle seeing all those teens dressed to the nines getting dropped at the festival. Ohhh to be a teenager again! 

For a brief period during my teen years I sold peaches for a friend of my moms. That wasn't a stint that lasted long probably due to my unenthusiastic attitude towards sitting by the side of the road all day in the blistering sun selling peaches. Selling peaches might not have been my thing, but baking with them is! This summer I decided to tackle pies and scones. First on the list of course had to be the classic peach pie. When I asked my mom for the recipe, all I really got was some vague instructions about how much of each ingredient she uses. I was given the basics and then winged it from there, and the recipe on the Tenderflake lard package for the crust. For the filling I mixed together the following:

  • Peaches (~7 peaches)
  • Tapioca (~2 tablespoons; ground)
  • Brown sugar (~1/ cup -- alter based on how sweet you want the pie)
  • Lemon (~1/2 - 1 the juice of one lemon)
  • Cinnamon, nutmeg and vanilla (use as much as you desire)
  • Dash of salt

Bake at 425 degrees forabout 20-30 minutes, then reduce to 375 and cook for ~30 minutes until the crust is a nice golden brown and the filling is bubbling. It will be hot!! So as tempting as it might be, you will want to wait for the pie to cool before eating.

Next on the list were peaches and cream scones that I saw posted on Tori Wesszer's (aka Fraiche Nutrition) blog a few weeks back. These were so easy and quick to make, there is no excuse not to give these a try. These scones don't look like your typical scone, but I liked that you literally just plopped the batter onto the baking sheet (see pic on the left). No fuss about trying to make them look pretty or getting them into the typical triangle type shape.  For the first round, I followed the exact recipe ( and I ended up with fluffy scones that were irresistible (see pic on the right).  I had to keep up with tradition, so I literally ate these scones every morning for breakfast! For the second round, I substituted white sugar for brown sugar. I also used way too many peaches, which made the batter too runny resulting in scones that looked more like peach pancakes (I thought I took a photo of these ones but I guess not). Regardless, the scones still tasted good. A friend who taste tested the pancake looking scones claimed, "I can taste the potential!" I could at least sleep well at night knowing that my scones had potential!

Next up, more pie! My friend found this peach bourbon pie that she really wanted to try, but little did we know how much of a hassle this pie would be to bake (mainly because of all the different steps that were involved). Disclaimer: My friend said she would get the pie going since I was busy and I would step in to help later. Well, I will admit that all I ended up doing was contribute ingredients and taste test! My friend didn't appear to be super enthused with the pie, wishing the pie was a bit more juicy like a traditional peach pie. As for me? I ate the pie for breakfast one morning and enjoyed it a few times for dessert with vanilla ice cream. I think that says enough. Check out the recipe at Host the Toast:

There is no such thing as too much pie.

There is no such thing as too much pie.

Gawd, as I write this post, I'm realizing how much baked goods I have consumed in the last month. It makes me feel a bit better to say that eventually I used the peaches to make a Caprese salad instead of another baked good. I used the following: Bocconcini cheese, tomatoes, peach slices, basil, balsamic vinegar, salt & pepper. If you have the time (which I didn't) you can make a balsamic reduction by taking 1 cup of balsamic vinegar and 1 tablespoon of sugar, bring to a boil, then reduce to a medium-low heat and let simmer for ~20 minutes until the mixture thickens.

Super easy side salad to make for any meal.

Super easy side salad to make for any meal.

Believe it or not,  I still have a bunch of peaches in the fridge but I am going to cool it with the baking for the next little while. Because really, we know that with fall around the corner that could only mean more baking. I am already dreaming of apple pie and pumpkin scones and muffins.

Enjoy the last days of summer!

xoxo Michelle