Summeripe’s most simple recipe ever! Never has it been so simple to bake a homemade peach (or other stonefruit) pie to share with family and friends. Only 6 simple ingredients is all it takes to create this delicious “Easy as Pie” Peach Pie. Little effort, HUGE reward!
5–8 yellow peaches, peel and slice
1 package frozen pie crust
1 egg, whisked (optional)
2/3 cup brown sugar
1/3 cup flour
2 Tbsp salted butter
2 or 3 pinches cinnamon
Pre-heat oven to 375 degrees.
Thaw pie crust according to pie crust instructions.
Place sliced peaches into large bowl, add in brown sugar, flour, and cinnamon.
Stir until peach slices are coated.
Fill bottom pie crust with coated peaches.
Cut butter into 4-6 slices, place on top of coated peaches.
Place upper pie crust on top according to package instructions.
Brush upper pie crust with a small amount of the whisked egg (optional).
Bake pie at 375 degrees for 1 hour.
Helpful Hints: Use enough sliced peaches to fill the bottom pie crust above the tin.
A great and easy fruit cobbler that’s perfect for just about any occasion. Add in red flesh plumcots or plums for a surprising & sweet twist!
For the Summeripe Stone Fruit filling
6 cups sliced Summeripe peaches, nectarines, or plums or plumcots (about 8 medium-size fruit)
¾ cup firmly packed brown sugar
¾ cup water
2 ¼ tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter or margarine
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 package (18.25 oz) yellow cake mix
½ cup butter or margarine, melted
Ground cinnamon for sprinkling on top
Preheat oven to 375*F
Combine brown sugar, water, cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, until mixture is thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes. Keep stirring so mix doesn’t stick to bottom of pan.
Pour hot filling into 9×13 rectangular baking dish. Sprinkle dry cake mix evenly on top and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
Bake for 35 to 45 minutes, until top is crisp and light to medium brown.
Serve with vanilla ice cream or whipped cream, if desired.
4 Summeripe Peaches, peeled and cut into 1/2-inch-thick wedges
4 Summeripe Nectarines, peeled and cut into 1/2-inch-thick wedges
3 tablespoons brown sugar
1/2 cup all-purpose flour
1/4 cup raw cane sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 pint vanilla ice cream, for serving
Preheat the broiler on high and position a rack about 6 inches from the heat.
In a large bowl, toss the Summeripe Peaches & Nectarines with the brown sugar and scrape them onto a rimmed baking sheet.
Broil the Summeripe Peaches & Nectarines for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the Summeripe Peaches & Nectarines cool slightly. Lower the oven temperature to 375°.
In a large bowl, combine the flour, raw cane sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
In a separate bowl, toss the cooled Summeripe Peaches & Nectarines with the lemon juice; divide among six 8-ounce ramekins.
Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream