Peach, Nectarine and Pluot Pie

I am loving our CSA membership this year. With a variety of fruits and veggies delivered every week, it’s been a blast to create and try new recipes.

This week was no different. I still had some pluots left from last week and we received peaches and nectarines this week. Now, normally I try to keep it on the healthier side…but this week I couldn’t resist. It was time for some serious pie. Want to give it a try? Recipe is below!

Peach Necterine Pluott Pie

 

Peach, Nectarine and Pluot Pie

I want to note that I used Martha Stewart’s double crust pie crust…sometimes you just can’t beat the tried and true. I did replace regular flour with a gluten free all-purpose flour mix though!

Now…onto the pie!

Ingredients:

  • 1/2 cup sugar + some for sprinkling on top
  • 1/4-1/2 cup brown sugar, depending on preferences
  • 6 large, peeled and pitted peaches
  • 1-2 nectarines peeled and pitted
  • 2 pluotts peeled and pitted
  • 3 TB cornstarch
  • 1/4 tsp ground cinnamon + some for sprinkling on top
  • 1/8 tsp salt

Directions:

  • Slice fruits and combine with granulated and brown sugars. Allow them to sit for 30 minutes to an hour to allow for maximum juicing.
  • Once the fruits have been set aside, drain the juice and keep it separate from the fruit.
  • Preheat oven to 400 degrees.
  • Combine the fruit juice, cornstarch, cinnamon and salt in a saucepan over medium-high heat. Stir continuously until thickened. It may not have to boil to thicken, depending on the amount of juice.
  • Combine the thickened juice with the fruit.
  • Meanwhile, roll the pie crust (link above) out into the pie pan and create slices for your lattice work on top (totally optional).
  • Pour the fruit mixture into the crust.
  • Complete the lattice work, include a rolled crust on top or ignore the top crust.
  • Sprinkle the top with cinnamon and sugar.
  • Bake at 400 degrees for 50 minutes, or, until the bottom of the crust is clearly cooked through.

*this pie is best served chilled. If you’d like warm pie, it’s better to reheat it after it has cooled and set.

 

ENJOY!

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Caramel Pecan Pumpkin Bar Bites with Cinnamon Cream Cheese Frosting (GF)

Pumpkin Bar Bite

Friends of ours are getting married this weekend and I couldn’t be more excited. Or I thought so, until she told me they were having a dessert table and friends were contributing. My original plan, a pumpkin and cream mousse, wouldn’t make it through the storage/travel process, so I went with option two: Caramel Pecan Pumpkin Bar Bites with a Cinnamon Cream Cheese Frosting (gluten free of course! Not only for me, but for the bride).

While these are usually made into bars, I made them into bites, easy transport and display for a wedding. But, your choice!

I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!

Ingredients:

  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
  • 1 Can of Pumpkin (15 oz)
  • 1/2 cup milk (my first batch I missed this and it turned out fine)
  • 1/3 cup oil
  • 1 tsp cinnamon
  • 1/4 cup crushed pecans
  • 4 eggs (or 2 eggs, 4 egg whites)

Frosting

  • 1 can of Betty Crocker Whipped Cream Cheese frosting
  • 1 tsp cinnamon
  • 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.

Directions:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together (no heavy duty mixer required).
  • Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
  • Bake for 15 minutes or until toothpick comes out clean.
  • Mix ingredients for the frosting.
  • Allow to cool, pipe frosting over the cupcakes, and done!

Simple and delicious. Give them a try today!