The Hungry Housewife » Pie

Peach Hand Pies w/ Melted Ice Cream Sauce & Giveaway

The Hungry Housewife — Mon, 19 Nov 2012 13:30:39 +0000

Peach season is in the summer, but have no fear, thanks to Libby’s canned peaches, you can have peaches all year long.

The Holidays aren’t just for cherry or apple pies.
How about Peach Hand Pies?

Everyone can feel special with their own personal little pie.
And since they are cute and mini, a sauce is in order.
A Melted Ice Cream Sauce.
I know….
It’s quite possibly the easiest sauce you can make.

Melt some ice cream add a bit of corn starch and BAM……sauce.

4.9 from 8 reviews

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Peach Hand Pies with Melted Ice Cream Sauce

Author: Leslie Green – The Hungry Housewife

Recipe type: Dessert

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 9

Peach Hand Pies with a scrumptious melted Ice Cream Sauce

Ingredients

Pie Filling

1 can(15 oz) Libby’s Peach Slices in Juice
½ tablespoon heavy cream
½ tablespoon Corn Starch
⅛ teaspoon ground Cinnamon
1 tablespoon White Sugar
1 package (17.3 oz) Puff Pastry Sheets,thawed

Ice Cream Sauce

1 cup French Vanilla Ice Cream, softened,divided
½ teaspoon Corn Starch

Egg Wash

1 egg
1 tablespoon Water

Garnish

1 tablespoon Demerara Sugar

Instructions

Peach Pies

Strain peaches over a medium bowl, reserving 3 tablespoons peach juice.
Dice the peaches.
Mix together reserved peach juice, heavy cream and ½ tablespoon corn starch, set aside.
Heat diced peaches, cinnamon and sugar to a small sauce pan,over medium heat until hot.
Add the corn starch mixture and bring to a boil.
Cook for 2 minutes, until thickened.
Remove from heat and allow to cool to room temperature.
Preheat oven to 375.
In a small bowl, whisk together egg and water, set aside.
Line a baking sheet with parchment paper.
Lightly flour work surface.
Lay 1 piece of puff pasty on floured surface and smooth out seams with a rolling pin.
With a 3″ cookie cutter or a glass with a 3″ opening , cut out 9 rounds.
Repeat with second sheet of puff pastry.
Place 9 rounds on the prepared cookie sheet.
With your finger, brush the egg wash around the edges of each round.
Place 1 tablespoon peach mixture in the middle of the dough.
Lay another dough round on top of the peach mixture.
Seal the edges by crimping with a fork.
Chill for 30 minutes.
Brush the pies with the egg wash and sprinkle with Demerara sugar.
Bake for 30-35 minutes or until golden brown.

Ice Cream Sauce

In a small sauce pan over medium low , heat ¾ cup ice cream.
In a small bowl mix together remaining ¼ cup ice cream and ½ teaspoon corn starch and add to the hot ice cream.
Bring to a light boil and cook until slighlty thickened, about 1 minute.
Serve with Peach Hand Pies

Notes

Makes 9 Peach Hand Pies

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Libby’s is a great giving company and they want to give one of my readers a nice THANK YOU!

One winner will win the following

KitchenAid Slow Cooker
Assortment of Libby’s Fruits and Vegetable Products

GIVEAWAY RULES **********CONTEST CLOSED**********

Contest ends Monday November 26, 2012 9 am EST
Winner will be chosen by Random Org.com
Contest open to US residents only.

Main Entry
(Required)

1.) What is your favorite Holiday dessert?

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on Twitter
4.) Tweet using this..Go visit http://tinyurl.com/dybdej6 @HungryHousewife for a @Libbystable SLOW COOKER and Fruit & Veggie GIVEAWAY
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/dybdej6
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Libby’s on Facebook
8.)Follow Libby’s on Twitter

And there you have it, a total of 8 entries for you.

*I was compensated for recipe development, all opinions are mine*

~ The Hungry Housewife

Peach Cherry Galette

The Hungry Housewife — Mon, 23 Jul 2012 23:58:05 +0000

Ohhhhhhh, lord help me now.

Do you want an AMAZING and easy dessert? One that doesn’t have to look perfect? Here you have it.

But hurry up before peach season is over.

The sweet folks at the Georgia Peach Council, courtesy of Lane and Pearson Farms sent me the MOST DELICIOUS peaches I have ever had. I buy peaches all the time at the grocery store, but these were a million times better. Maybe the ones I get at the store aren’t Georgia Peaches. Regardless, they were the best peaches I have ever had….juicy and sweet..just perfect.

I’ve had bunches of galettes in my day, but I knew I wanted to use my fresh Georgia Peaches. I also wanted to add some tartness..so I threw some cherries in too.

Can I get an AMEN?!?!?!?

Oh and my crust…forgettaboutit. Full of flavor because of the butter and ultra flaky because of the shortening. I think it’s my best yet…defiantly a keeper!

You can take the super easy route and use a pre-made pie crust, but I advise against it..homemade crust is soooooooooooOOOOOOOOOO much better. However it does add more time to the process. So I suppose if you were in a rush, you could take the short cut.
The trick to homemade crust is to make sure some of the butter chunks are still intact. The butter chunks = flaky goodness. See the butter in the in the photo below? That’s how you want your rolled out crust to look like.

I used vanilla sugar in my filling. Click here to learn how to make it. If you don’t have any on hand, you can use just regular sugar.

5.0 from 1 reviews

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Peach Cherry Galette

Author: Leslie Green – The Hungry Housewife

Recipe type: Dessert

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 8

Peach Cherry Galette..a beautiful rustic tart filled with fresh fruit.

Ingredients

Crust

2½ cups all purpose flour
2 tablespoons sugar
1 teaspoon table salt
14 tablespoons UNSALTED cold butter, cut into cubes
4 tablespoons Crisco or all-vegetable shortening, cold
5 tablespoons ice-cold water

Wet Filling

4 large Peaches (4 cups), un-peeled and sliced into 8ths
20 Cherries, pitted and sliced in half
1 tablespoon fresh Lemon Juice

Dry Filling

½ cup vanilla sugar
½ teaspoon Cinnamon
3 tablespoons Corn Starch

Egg Wash

1 egg
1 teaspoon water
½ tablespoon Demerara Sugar

Instructions

Place a large cookie sheet in the oven and pre-heat to 400.(leave the cookie sheet in the oven)

Crust

Place flour,salt and sugar into a food processor fitted with a metal blade and pulse a few times until mixed.
Add all of the butter and pulse 5 or six more times.
Add shortening. Pulse until the mixture has pea sized butter and shortening balls in the dough.
Place the mixture into a bowl.
Sprinkle the water over the dough and using a spatula, mix the dough until it comes together.
Form the dough into a disc and place on floured plastic wrap.
Wrap tightly.
Place in the refrigerator for 1 hour to overnight.

Filling

In a medium bowl, mix together vanilla sugar, cinnamon and corn starch.
In a large bowl, mix together the peaches, cherries and lemon juice.
Sprinkle the sugar/corn starch mixture over the peaches/cherries and stir until all incorporated.

Assembly

Place the dough onto a floured piece of parchment paper.
Roll the dough into a 15″ circle (approximate size).
Place the peach mixture into the middle of the dough circle, leaving a 2″ rim of dough.
Fold the dough up over the sides of the peaches.
Brush the top of the dough with the egg wash and sprinkle with the Demerara sugar.
Keep the galette on the parchment paper and slide it onto the cookie sheet that is preheated in the oven.
Bake for 45 minutes

Notes

*If you only have salted butter, decrease the salt amount in the crust to ½ teaspoon. *You can use regular sugar instead of vanilla sugar in the filling. *Feel free to a pre-made pie crust. *If you don’t have a food processor, you can cut the butter and shortening into the flour mixture with two forks.

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~ The Hungry Housewife

Maple Pumpkin Pie

The Hungry Housewife — Wed, 16 Nov 2011 21:23:03 +0000

What is your favorite holiday pie? Mine by far is pumpkin and cherry. I can’t have Thanksgiving without it. This maple pumpkin pie is my all time favorite. The maple and cinnamon gives it just that little something extra.
Pumpkin pie is very easy to make. You can take a short cut and use a pre-made pie crust. I won’t tell a soul.

5.0 from 1 reviews

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Maple Pumpkin Pie

Author: Leslie Green – The Hungry Housewife

Recipe type: Dessert

Prep time: 20 mins

Cook time: 70 mins

Total time: 1 hour 30 mins

Serves: 8

Maple pumpkin Pie..they perfect holiday pie.

Ingredients

PIE CRUST

1¼ cups unbleached all-purpose flour (6¼ ounces)
½ teaspoon table salt
1tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into ¼-inch slices
¼ cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water

PIE FILLING

1 15 oz. can pumpkin (NOT pumpkin pie filling)
½ cup sugar
¼ cup pure maple syrup
1 teaspoon cinnamon
½ teaspoon salt
3 eggs, lightly beaten
1 cup half and half or whole milk
1 tablespoon maple extract

Instructions

PIE CRUST

Mix the flour, salt, and sugar together in a medium bowl.
With a pastry fork,two forks or your fingers, mix the butter and shortening into the flour mixture (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Flatten dough into 4-inch disk.
Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Preheat the oven to 375.
On a lightly floured surface, roll out the pie dough large enough to fit a 8″ or 9″ pie pan.
Place it in your pie pan and put it in the freezer for about 15 minutes.
Meanwhile in a large bowl, mix together the pumpkin, sugar, maple syrup, cinnamon and salt.
Add the eggs and beat with a fork until mixed thoroughly.
Slowly add the half and half and maple extract, stir until combined.
Remove pie crust from the freezer and fill the crust with the pumpkin filling.
Cover the edges of of the pie crust with foil or a pie crust sheild.
Bake for 35 minutes, then remove the foil and bake for an additional 35 minutes or until the center is set or when a tooth pick or a knife inserted in the center comes out clean.
Cool on a wire rack.

Notes

The maple extract is optional. It might be hard to find in your area. -Pie filling inspired by Better Homes and Gardens -Pie crust from Cooks Illustrated

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~ The Hungry Housewife

Cherry Pineapple Surprise

The Hungry Housewife — Thu, 07 Apr 2011 09:01:00 +0000

Cherry Pineapple Surprise a.k.a dump cake.
My Mom used to make dump cake all the time. I think that is where my love of canned cherry pie filling came from. I don’t normally keep pie filling on hand, probably because I know I am nasty and I will, in a weak moment, pop the can open and eat it straight. WHAT? Don’t look at me like that.
The fine folks at Lucky Leaf are very good to me. They sent me some more pie filling. Cherry, my favorite. Did you know that Lucky Leaf Pie filling does not have any of that high fructose corn yuck in it?
Nope it doesn’t!

The recipe they sent along with the cherry pie filling was Cherry Pineapple Surprise. Umm-yum.
Lucky Leaf has a BUNCH of recipes on their site. So if you ever need any inspiration on what to do with your pie filling click here.
This recipes tastes like my childhood!
Like any dump cake recipe, it is best eaten when completely cooled. I have the patients of a gnat ( do gnats even have patients? Hmm, sounded good), so I ate it when it was still warm. It was like slop. It needs time to set up.

Also, if you do easter dinner. Check out this recipe for a yummy Maple Citrus Ham Glaze using Lucky Leaf Apple Sauce.

LUCKY LEAF CHERRY PINEAPPLE SURPRISE
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1 can (20 0z) crushed pineapple (do not drain)
1 box (18.25oz) yellow cake mix (the kind without the pudding mix)
1 can (21oz) Lucky Leaf Premium Cherry Pie Filling
1 cup melted butter or margarine
1 bag (7 oz) shredded coconut
1 cup chopped nuts of choice..I used pecans

Preheat oven to 350. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, pour in the pineapple. Then cover the pineapple with the Lucky Leaf Premium Cherry Pie FIlling and spread around as much as possible. Sprinkle the dry cake mix evenly over the top. Pour the melted butter over the top, covering evenly. Top with the coconut and nuts. Bake for 50-60 minutes or until brown and bubbly on top. Half way through, I put some foil over the top so the coconut and nuts did not burn.

*Lucky Leaf provided me with product at no cost to me. I was not paid for my review and the opinions are mine.*

~ The Hungry Housewife

White Chocolate Mocha Pie

The Hungry Housewife — Mon, 18 Oct 2010 09:01:00 +0000

Does anyone really know what goes on behind the doors of a closed refrigerator? Do you think the eggs and the milk just have a plutonic relationship? Or how about the left over salsa and the cheese..do you think they silently stare at each other from across the dark, cool shelves? I mean, does the light even go off? Hmmmm? Well, I am hear to tell you that it is not so inocent when we close the fridge doors.

One night, after I had closed up the kitchen for the night, I put the kids to bed and slipped into a slumber. The next morning I woke up and made my necessary pot of coffee. I opened the fridge to get my creamer out and noticed something different, something very different. A dessert I had not seen before was in-front of me. Knowing very well my husband does not cook/bake and my kids had certainly not become culinary geniuses at the young ages of 5 and 7, there was only one explanation…. my fridge had become a literal red light district, a sexual underground if you will when the doors closed. Money was exchanged. Unspeakables happened. I dare not think of the dirty deeds that were done. This dessert is proof. Remember my Mocha Tart and my Mini Pies? Two totally separate desserts. Well until last night that is. I think the mocha tart was Mr. Suave and the poor mini pies were the unsuspecting victims. The courting that must have went on is mind blowing. Well I am glad my two desserts made happy sweet dessert love together. The result was heavenly.

WHITE CHOCOLATE MOCHA PIE

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1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)

4 Ounces of Philadelphia Cream Cheese, softened

3/4 cup Heavy Cream

1/4 cup Sugar

3/4 Tbsp Instant Espresso Powder

1 Bag Semi-Sweet Chocolate Chips

In a medium sauce pan over medium heat, melt cream cheese.

Whisk in the heavy cream and sugar.

Add in the instant espresso powder and mix until combined.

Bring mixture to just under a boil(bubbles will be forming around the edges)

Place the chocolate chips in a medium bowl.

Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.

After 5 minutes, whisk the chocolate until smooth.

Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.

This can be made several days in advance.

WHITE CHOCOLATE MOUSE TOPPING

1 cup heavy cream

4 oz cream cheese, mixed until smooth

3 Tbsp Sugar
4 oz White Chocolate, chopped

1 tsp vanilla

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.

In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.

Whip to a whip creamed consistency.

Fold in the melted chocolate.

Spoon onto the chilled pie and place in the refrigerator for 1 hour.

~ The Hungry Housewife