Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Apple Crumble

I remember being a little girl and watching my mom make her recipe for apple crumble which was heavy on the apples and very light on the crumble and I remember thinking what a travesty it was. I was probably 5.

So, as an adult armed with a decent amount of kitchen knowledge, I took matters into my own hands promising myself that I would create a recipe that even I, the cooked fruit hater, could love.

And I did it! I took it pretty easy on the apples, doubled the normal amount of crumble topping, and was quite heavy-handed with the warm salted caramel sauce for the ultimate fall dessert that everyone and their mom will love. So let’s make this baby!

How to Make Apple Crumble with Salted Caramel

This apple crumble recipe has three main components. The sauce, crumble, and apple filling. Each section needs its own set of ingredients and so I’m going to break it down for you. See the printable recipe card below for full details on ingredients & measurements. Here is what you can expect when making this recipe.

Make the Crumble Topping

This is a super easy process where you just measure, dump, and mix. Combine flour, brown sugar, white sugar, butter and salt into a bowl (or stand mixer bowl) and mix. The mixture will be crumbly but stay together when squeezed. Set aside.

Make Salted Caramel Sauce

The hardest part of this recipe is probably making the homemade salted caramel. I’m going to walk you through the steps pretty well but if it still intimidates you in any way, there are plenty of salted caramel sauces on the market which are great options. Even warming up store bought caramel sauce and adding in a little sea salt will work too. Here we go

1. Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
2. Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until the sauce is smooth.
3. Stir in butter and vanilla. Set aside.

Prep Apples + Cook

Prepare apples and toss in lemon juice. The best apples to use for this dish are granny smith apples. This is simply because of their taste, texture, and good baking qualities.

Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

Layer + Assemble Apple Crumble

Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping.

Bake + Serve

Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Toppings

Besides the caramel sauce, you can also top this dessert with ice cream or whipped cream. Think of it as a deconstructed apple pie. So all that creaminess perfectly compliments this apple crumble recipe.

Leftovers

I doubt you’ll have any leftovers because this dessert is SO divine! But if you do, don’t worry. Cover with plastic wrap and store your apple crumble in the fridge for up to 4 days.

You can reheat it in the microwave for a few seconds at a time or pop it into the oven to warm it up.

More Apple Recipes to Try!

• Apple Turnover
• Caramel Apple Cinnamon Rolls
• Buttery Apple Crisp
• Apple Cinnamon Cream Cheese Danish
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe

Be sure to save, print, bookmark or share this recipe so you have it and use it all Fall long. It’s a good one!

The printable recipe card below. Have a great day, friends!

Print

Salted Caramel Apple Crumble

An Apple Crumble recipe that will have you licking your plate clean! Soft Apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Course Dessert

Cuisine American

Keyword Apple crumble, apple crumble recipe, how to make apple crumble, salted caramel sauce

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 485kcal

Author Lauren’s Latest

Ingredients

For the caramel sauce-

• 1 cup sugar
• 1/4 cup water
• 1 teaspoon sea salt
• 3/4 cup heavy cream
• 3 tablespoons butter
• 1 teaspoon vanilla

For the crumble-

• 1 cup all purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 6 tablespoons butter softened
• 1/2 teaspoon salt

For the apples-

• 4 granny smith apples peeled, cored and sliced
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1/4 teaspoon salt

US Customary – Metric

Instructions

For the caramel sauce-

• Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
• Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until sauce is smooth.
• Stir in butter and vanilla. Set aside.
  

For the Crumble

• Combine all ingredients together using a stand mixer. The mixture will be crumbly but stay together when squeezed. Set aside.
  

For the Apples

• Prepare apples and toss in lemon juice.
  
• Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
  
• Pour 3/4 of prepared caramel sauce into the apples and stir gently.
  
• Top with the crumble topping.
  
• Bake at 350 for 20 minutes and serve with remaining caramel sauce.
  

Video

Nutrition

Calories: 485kcal | Carbohydrates: 67g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 659mg | Potassium: 143mg | Fiber: 2g | Sugar: 51g | Vitamin A: 860IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.9mg

The post Apple Crumble appeared first on Lauren's Latest.

Nutella Pie Filling Ingredients

You only need 5 ingredients to make the Nutella Pie filling and then two more for the crust! Here’s everything you’ll need:

• Cream Cheese – this provides a super creamy and slightly tangy base!
• Sugar – to sweeten.
• Vanilla + Nutella – to flavor with both vanilla and hazelnut chocolatey goodness.
• Whipping Cream – this is whipped to thicken the whole filling and provide even more creamy fluffy texture.

Crust Variations

I used crushed up Nutter Butters and mixed it with melted butter to create the crust however you could use a variety of different cookies to make yours! Here are some other options:

• graham crackers
• chocolate graham crackers
• Oreos
• Golden Oreos
• pretzels

Topping Options

I like to top this No-Bake Nutella Pie with some homemade whipped cream and Nutella ganache (Nutella + Heavy Cream). But feel free to top it with whatever you’d like!

• chocolate sauce
• caramel sauce
• cookie crumbles
• sprinkles
• chocolate chips

How to Make Nutella Pie

For full details on how to make this No Bake Nutella Pie, see the recipe card down below

Prep

Spray a 9-inch pie plate with non-stick cooking spray and set aside.

Make Crust + Chill

Place nutter butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.

Press into prepared pie plate. Place into the refrigerator to chill.

Make Nutella Pie Filling + Refrigerate

For the filling, whip cream cheese, and sugar together until well blended. Stir in vanilla and Nutella. Scrape sides of the bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick.

Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours.

Serve with Toppings!

To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Drizzle over pieces of pie. Top with whipped cream and serve!

Storing + Make Ahead Instructions

Store any leftover Nutella Pie for up to 4 days in the fridge! Be sure to cover well with plastic wrap. Because it is so easy to store you can even make this pie days ahead of time and serve whenever you’re ready.

Can you Freeze Nutella Pie?

I would not recommend freezing this cream-based pie. This is because after freezing and thawing the texture is not the same. Instead of creamy chocolate goodness, you get a grainy goopy mess. Best not to freeze but instead make ahead or make fresh.

More Chocolate Pies to Try!

• Nutella Cheesecake
• Ultimate Double Chocolate Pie
• Chocolate Dirt Pie
• Thin Mint Pie
• French Silk Pie

The printable recipe card is down below, enjoy friends!

Print

No Bake Nutella Pie

This No Bake Nutella Pie takes only minutes to make and is surrounded by a nutter butter crust. Top with whipped cream and Nutella ganache!

Course Dessert

Cuisine American

Keyword No Bake Nutella Pie

Prep Time 17 minutes

Cook Time 0 minutes

Refrigerate 2 hours

Total Time 2 hours 17 minutes

Servings 8 servings

Calories 743kcal

Author Lauren

Ingredients

For the crust-

• 24 nutter butter cookies
• 1/4 cup butter

For the filling-

• 16 oz cream cheese two blocks, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup nutella
• 1/2 cup whipping cream

For nutella ganache (optional):

• 1/4 cup nutella
• 1/4 cup heavy cream or more if you like a thinner ganache

US Customary – Metric

Instructions

• Spray 9-inch pie plate with non-stick cooking spray and set aside.
• Place nutter butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter. Press into prepared pie plate. Place into the refrigerator to chill.
  
• For the filling, whip cream cheese, and sugar together until well blended. Stir in vanilla and Nutella. Scrape sides of the bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick. Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours.
  
• To serve, prepare nutella ganache by microwaving nutella and cream together until a thin sauce forms. Drizzle over pieces of pie.
  

Nutrition

Calories: 743kcal | Carbohydrates: 68g | Protein: 5g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 403mg | Potassium: 212mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1268IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

The post No-Bake Nutter Butter Nutella Pie appeared first on Lauren's Latest.

A Fail Proof Flaky Pie Crust Recipe

I LOVE pie…..and pie crust. It is just so irresistibly flaky and delicious. I’ve tested plenty of recipes over the years, trying all butter, all-vegetable shortening, all lard, combinations of all three, adding only ice water, trying a vinegar/egg slurry and the list goes on. After literally trying recipes for ten years, the be-all-end-all recipe for me ended up being an experimental version of the pie crust my Mom made from the Tenderflake packaging. Tenderflake is a brand of shortening found in Canada, comparable to Crisco. This recipe is a doctored up version of their recipe- it’s a great recipe as is, but I’ve tweaked it slightly to yield a crust that is slightly salty, can be rolled thick or thin and is consistently flaky every time.

Pie Crust Tips For Beginners:

Please please please if you’re new to this pie-making business, don’t be scared! It’s not as hard to make pie crust as you think! Follow these tips and take a chance.

• Cut the shortening into the flour until it’s the size of peas. You want it distributed pretty evenly.
• Do your best not to knead the pie crust as you are forming it into balls or do anything to form gluten in the pastry. Gluten does not equal flaky crust.
• Flour is key when rolling. Don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking and flour is the way to do that.
• If it cracks or rips, just press it back together. This recipe is very forgiving. Whether that is while you’re rolling it out or placing it into your pie plate, no one will know once it’s all filled and baked.

How to Make Pie Crust

Believe it or not, this pie crust recipe is quite simple to make. Don’t be nervous! The ingredients needed is short and the directions are even shorter. Roll and use as you’d like. The more specific increments and directions are found in the recipe card below.

Blend Flour + Salt Together

Blend flour and salt in mixing bowl. Add in both kinds of shortening. Using a pastry cutter, cut shortening into flour to create small lumps about the size of peas. Set aside.

Whisk Egg, Water + Vinegar

In a small bowl, whisk water, egg, and vinegar together. 

Slowly pour in the water-egg mixture into the flour mixture going bit by bit, using a fork to stir and moisten. You will most likely not use it all. Use just enough to form a dough. Form the dough into 5 balls. Do your best to not work or knead the dough.

Why Use Vinegar in Pie Crust

I know vinegar seems like such a random ingredient that might not seem necessary for pie crust, but it helps prevent gluten from forming, this giving you a flakier pie crust. While I have an all butter pie crust that uses zero vinegar, this is *the* recipe my mom swears by that she got off of an old Tenderflake package (a Canadian brand of lard). I’m not sure if the science backs this up, but there are plenty of recipes that call for a little vodka as well which works in a similar way. Give it try! You might be surprised just how good this pie crust is.

Form Dough Balls

Gently, combine together using your hands and form into a large dough ball. Next, divide into 5 thick crusts or 6 thinner crusts. Refrigerate an hour or two before rolling. You want to let the dough rest in the fridge for three reasons:

1. It helps the dough stay tender and relaxes any gluten that may have accidentally formed.
2. Cold dough is easier to work with, namely with rolling and transferring from counter to pie plate.
3. Cold shortening helps with the flakiness of the crust.

Beginner Tip: I divide this recipe into five thick crusts because I like thick crusts and because it’s way easier to roll out that way. But you can definitely get six!  If you’re just starting, it’s better to have extra pie dough than not enough. So, divide it into five.

Roll Out Crust

Roll out, crimp, fill and bake! Or blind bake using the directions below for a pie that has a creamy, no-bake filling.

Storing Pie Crust

So, this pie crust recipe makes 5-6 crusts, total. Unless it’s a holiday, you may not need that many crusts. However, these freeze beautifully and taste just as good months later.

Portion and wrap extra pie crust in air tight containers (ziploc freezer bags work great!). As long as they’re wrapped well, they will last up to six months in the freezer. Defrost in the fridge for 24 hours before rolling.

If you’d like to make this ahead and store in the refrigerator, be sure to portion and store in airtight containers. Keep in mind that it will only last about 48 hours before it starts to turn grey and go bad. This is because of the eggs; they turn pretty quickly once they are out of their shell. So, note that you will have to use it before then.

What is Blind Baking?

Blind baking is simply pre-baking your pie crust before filling it. If you are making a cream-based pie (chocolate cream pie, pumpkin cream pie, banana cream pie, etc..) you’ll need a pre-baked pie crust because the filling will be made separately.

Blind Baking Instructions

Once you have your pie crusts made, roll out and fill your pie plate. Prick dough with a fork, add a square of parchment paper to the crust and fill with pie weights. If you don’t have pie weights, dried rice, beans or even flour can work! You just want to hold the crust in place to prevent shrinking.

Bake at 400 degrees for 10-15 minutes or until the crust is golden brown. Be sure to use a glass pie plate so you can keep a close eye on the bottom of the crust to ensure it’s baked before pulling from the oven. It may take less time if you’re using a metal pie plate.

More Pie Recipes To Try:

• Easy Double Chocolate Pie
• Whipped Brown Sugar Pecan Pie
• Homemade Pumpkin Pie
• Pumpkin Cream Pie
• All Butter Pie Crust

I think that’s it for now! If you have any questions be sure to leave a comment and I’ll do my best to get back to you.

Have a great day, friends!

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Pie Crust Recipe

Thick, flaky and easy to work with, this pie crust recipe will be the recipe you know and trust for years to come. Give it a try once and be converted!

Course Dessert

Cuisine American, Thanksgiving

Keyword How to Make Pie Crust, Pie Crust, Pie Crust Recipe

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 5 crusts

Calories 1361kcal

Author Lauren’s Latest

Ingredients

• 5 1/2 cups all purpose flour
• 2 teaspoon salt
• 2/3 cup butter flavored Crisco All-Vegetable Shortening
• 1 2/3 cups Crisco All-Vegetable Shortening
• 7/8 cup cold water this is 1 cup of cold water minus 2 tablespoons
• 1 large egg
• 1 tablespoon white vinegar

US Customary – Metric

Instructions

• Blend flour and salt in mixing bowl. Add in both kinds of shortening. Using a pastry cutter, cut shortening into flour to create small lumps about the size of peas. Set aside.
• In a small bowl, whisk water, egg, and vinegar together. 
• Slowly pour in the water-egg mixture into the flour mixture going bit by bit, using a fork to stir and moisten. You will most likely not use it all. Use just enough to form a dough. Form dough into 5 balls. Do your best to not work or knead the dough.
• Once your dough comes together into 5 balls, store wrapped in plastic wrap or small freezer bags. Refrigerate an hour or two before rolling. Store remaining dough balls in the freezer for up to six months. Defrost in the fridge for 24 hours before rolling.

Nutrition

Calories: 1361kcal | Carbohydrates: 105g | Protein: 15g | Fat: 97g | Saturated Fat: 24g | Cholesterol: 37mg | Sodium: 953mg | Potassium: 160mg | Fiber: 3g | Vitamin A: 55IU | Calcium: 26mg | Iron: 6.6mg

The post Simple Pie Crust appeared first on Lauren's Latest.

Pie Crust Options

The base of any pie recipe is the crust! For a pumpkin pie, you have three basic options for crust. This decision comes down to preference. I always use a shortening crust because it’s what I grew up with, but here are some other choices:

• Store-Bought – some people are perfectly happy and content with store-bought pie crust (either pre-pressed or the dough that you roll out and blind bake). If this is you, great! IF you want to make it from scratch see my two recipes below!
• All Butter– this pie crust uses all butter (no shortening) and yields flakey delicious results. One recipe makes 4 crusts so be sure to use the serving adjuster in the recipe card.
• Shortening– this pie crust recipe uses more ingredients but is a little bit more forgiving than the all-butter recipe. Plus I have some tips about blind baking.

Pumpkin Pie Filling vs Pure Pumpkin

This Pumpkin Pie recipe calls for 100% Pure Canned Pumpkin. This is a plain, pureed pumpkin that is canned with no additional sweeteners or spices. For this recipe, we add things like eggs for structure, spices for flavor, and sweetened condensed milk for moisture and sweetness.

Pumpkin Pie Filling is also canned but has spices and sweeteners added in already. They are commonly mistaken for the same thing. They are not! Be sure to use 100% Pure Pumpkin.

Traditional Pumpkin Pie Toppings

The two most traditional toppings to pumpkin pie are whipped cream and vanilla ice cream. You can absolutely buy these or if you want to stick to the homemade route I have a recipe for both homemade whipped cream and homemade vanilla ice cream.

You can also top your pie with things like graham cracker crumbs, a sprinkling of cinnamon, a streusel topping, toasted nuts, or even caramel sauce.

Love Pumpkin? Try these other family favorites: Pumpkin Bread, Pumpkin Cookies, Bakery-Style Pumpkin Muffins, Pumpkin Roll Cake.

How to Make Classic Pumpkin Pie

Everyone has a recipe for pumpkin pie that they are cracking out for the holidays but let me tell you that this Pumpkin Pie Recipe will be your new go-to. It’s a good solid fall-back recipe that everyone will be impressed by! For a step-by-step video guide scroll down to the recipe card below

1. Preheat Oven + Prepare Pie Crust

Preheat oven to 350 degrees. Prep and roll out your pie crust if applicable! There is no need to blind bake your pie crust, it will bake along with the filling.

2. Make Pumpkin Pie Filling

In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg, and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.

3. Bake + Cool

Bake 40-45 minutes until the center is set. Remove from oven and cool completely.

What If My Pie Cracks?

While this pumpkin pie recipe won’t crack (because of the sweetened condensed milk), other pumpkin pie recipes can. While having a crack isn’t the prettiest thing, don’t worry! This is what whipped cream and/or crumbled gingersnaps are for! Spread or pipe cream overtop of the entire pie, then decorate with any desired garnishes.

My Pie Crust is Getting Too Dark!

If your pie crust is getting too dark and your filling hasn’t set yet try using a pie shield (or simply cover the edges with aluminum foil) and continue baking. Also, try moving your pumpkin pie lower down in the oven. Typically, the higher in the oven, the darker on top it’ll get.

4. Refrigerate + Serve

Refrigerate until ready to serve. Cut into slices, top with cream, and serve!

Storing Pumpkin Pie

This Pumpkin Pie Recipe Does Need to Be Refrigerated.

After baking and serving, refrigerate your leftover pumpkin pie to help it keep. This pie will last 5-7 days in the fridge, but to be honest, I usually don’t have any leftovers. It’s THAT good!

Can You Freeze Pumpkin Pie?

Absolutely you can! What makes this the best recipe for pumpkin pie is that you can make it months in advance for the ultimate holiday prep.

• Freeze. Simply mix your pumpkin pie filling and freeze right in the unbaked pie shell. Make sure to protect against frostbite by covering your pie with foil and or plastic wrap. Freeze for up to three months!
• Bake. Bake as normal, no need to defrost the pie. If you’re feeling nervous, you can defrost your pie in the fridge 24 hours before you plan to make it.

Other Thanksgiving Pies to Try

While the obvious and classic choice for a Thanksgiving dessert is Pumpkin Pie, here are some other tasty and appropriate choices:

• Pecan Pie
• Sweet Potato Pie
• Apple Pie
• Mixed Berry Pie with streusel!
• Whipped Brown Sugar Pecan Cream Pie
• Cranberry Cream Pie (like cranberry fluff but in a pie shell)
• Coconut Cream Pie
• Banana Cream Pie

Whether you are making this for Thanksgiving, or just love a good slice of pie, this recipe will not disappoint. Make this pumpkin pie your family’s tradition this Thanksgiving!

The printable recipe card is down below. Happy baking, friends!!

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Pumpkin Pie Recipe

The Best Pumpkin Pie Recipe has been tried and tested over and over again, with zero cracking! It's homemade, easy to make and so flavorful!

Course Dessert

Cuisine American, Thanksgiving

Keyword How to Make Pumpkin Pie, Pumpkin Pie, Pumpkin Pie Recipe

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 servings

Calories 276kcal

Author Lauren Brennan

Ingredients

• 9 inch unbaked pie shell I used a frozen Marie Callender’s
• 15 oz pumpkin puree 1 can
• 14 oz sweetened condensed milk 1 can
• 2 whole eggs
• 1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
• pinch salt
• sweetened whipped cream for garnish, if desired

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
• Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
• Refrigerate until ready to serve.
• Cut into slices, top with cream and serve!

Video

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 317mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8408IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 1mg

The post Pumpkin Pie appeared first on Lauren's Latest.

Tart Cherry Pie | Made with Tapioca

Homemade, reliable, easy, and delicious, this Tart Cherry Pie takes some pointers from Grandma! Using tapioca as the pie filler is an old-fashioned strategy that yields a perfectly gooey cherry pie filling, every single time. No need to fuss with flour or cornstarch. Plus this recipe is perfect all year round because you can use canned or frozen cherries! The perfect blend of sweet-tart flavors surrounded by a flakey pie crust, make this recipe soon!

Main Ingredients Needed

Here are all of the ingredients you’ll need for this Tart Cherry Pie and what they’re used for.

• Pie Crust – two pie crusts to be exact. One for the top and one for the bottom. Feel free to use store-bought dough or use one of my recipes: All Butter Pie Crust or Crisco Pie Crust.
• Tart Cherries – I used canned tart cherries, drained. You could use sweet cherries but then it wouldn’t be a tart cherry pie recipe!
• Sugar – to sweeten of course! This also helps the filling gel.
• Almond + Vanilla Extract – both bring a lot of flavor to the pie. Feel free to use all vanilla if you don’t like almond extract.
• Minute Tapioca – some people use flour or cornstarch to thicken their pie fillings but I used tapioca, a tried and true old fashioned way of doing things. I used the Kraft brand.
• Red Food Coloring – this is optional but creates a more red color for the filling.

Can I use frozen cherries?

You can absolutely use frozen cherries instead of canned cherries! The only change might be to leave the pie in the oven for a little longer. If the crust is getting too brown, lightly cover with foil.

Pie Topping Options

I kept this tart cherry pie classic by creating a lattice top (that’s what you see pictured above). However, you’ve got some options when it comes to decoration. You could create a lattice, like me, or keep it simple by just rolling out and laying the pie dough on top. Cut a few slits in the top to let the pie vent and voila! Done!

Another option is to skip the pie dough top altogether and instead create a crumble topping. That’s what I did for this Blueberry Pie and it was incredible! The recipe for the crumble can be found in that post and can easily be used for this cherry pie as well. Whatever you choose, you’ll love the end results!

How to Make a Tart Cherry Pie

For full details on how to make this Tart Cherry Pie, see the recipe card down below

Step 1: Preheat + Prep

Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.

Step 2: Make Pie Filling

In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.

Pour into the prepared pie crust.

Step 3: Create Lattice

With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.

Step 4: Bake + Cool

Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.

Cool completely before cutting and serving.

Storing Tart Cherry Pie

Store any leftover pie in the fridge, covered loosely with plastic wrap, for up to 5 days! I’d recommend enjoying this treat within the first three days if you can, after that the crust could get a little soggy. Enjoy leftovers cold or heated up in the oven or microwave!

Freezing Instructions

Bake and cool completely. Cover tightly in foil then store in a freezer-safe storage bag. This method allows you to save this tart cherry pie for up to three months! When you’re ready to serve, thaw in the fridge overnight and, if desired, warm in the oven.

More Cherry Recipes to Try!

• Chocolate Cherry Cheesecake Dip
• Old-Fashioned Mini Cherry Pies
• Black Forest Cake
• Cherry Almond Cookies
• Cherry Coconut Muesli

We love cherries around here! And we especially loved this Tart Cherry Pie. Give it a whirl soon, okay, friends?

The printable recipe card is down below, enjoy

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Tart Cherry Pie

An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer!

Course Dessert

Cuisine American

Keyword cherry pie, sour cherry pie, tart cherry pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 pieces

Calories 341kcal

Ingredients

• 2 pie crusts one for the bottom and top
• 29 oz tart cherries drained well (two 14.5 oz cans)
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 cup minute tapioca I used Kraft brand
• 2 drops liquid red food coloring

US Customary – Metric

Instructions

• Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
• In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
  
• Pour into the prepared pie crust.
  
• With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
  
• Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
  
• Cool completely before cutting and serving.
  

Nutrition

Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 174mg | Potassium: 270mg | Fiber: 3g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

The post Tart Cherry Pie appeared first on Lauren's Latest.

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S’mores Pie

Need something chocolatey and sweet in your life? Try my S'mores Pie! It's a chocolate pudding base in a graham cracker crust and topped with toasted marshmallows! Yum!

Course Dessert

Cuisine American

Keyword chocolate pie recipe

Prep Time 10 minutes

Cook Time 0 minutes

Refrigeration 1 hour

Total Time 1 hour 10 minutes

Servings 8 servings

Calories 178kcal

Ingredients

• 1 graham cracker crust I used Honeymaid brand
• 2 1/2 cups nonfat milk I used fairlife milk
• 2.1 oz sugar free instant chocolate pudding 1 large box of Jell-o pudding
• 8 large marshmallows cut in half

Instructions

• Unwrap graham cracker crust and set aside.
• In a large bowl, whisk milk and chocolate pudding together 2 minutes until smooth. (An electric mixer or blender works great for this.) Pour into prepared crust, cover and refrigerate for 1 hour or until set.
• To serve, top with marshmallow halves and toast with a kitchen torch. Cut into 8 pieces and serve.

Notes

The more accurate macros for 1 serving (1/8th of this pie) are as follows: 182 calories, 5g F/21.9g C/5.3g P.

Nutrition

Calories: 178kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 348mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Calcium: 100mg | Iron: 1mg

The post S’mores Pie appeared first on Lauren's Latest.

Peach Galette | What is it?

Peach Galette…sounds super fancy, right?! Well, don’t let the fancy name throw you off. A galette is a French word that simply means freeform and flat crusty cakes. It is similar to a pie but is baked on a cookie sheet instead of a pie plate. It is an easy dessert that sounds and looks impressive, but takes no time and hardly any effort to put together. The more rustic the better! We gobbled these up fast! And, I didn’t have any vanilla ice cream on hand, so fresh whipped cream had to do. But, do me a favor and serve these warm with ice cream! You’ll be glad you did!

Main Ingredients Needed

Here is what you’ll need to gather up from your pantry to make a Peach Galette. If you prefer to make the pie crust from scratch, feel free to do so!

• Pie Crust – store-bought or homemade! Here are two of my favorite homemade versions: All Butter Pie Crust and Pie Crust Made with Shortening.
• Peaches – fresh is best in this case! Peaches are in season during summer which is perfect for get-togethers. You can use regular peaches or another variety for different flavors.
• Flour – this coats the peaches and soaks up their juices (you may need more depending on how juicy your fruit is).
• Salt – to balance out all the flavors.
• Cinnamon + Sugar – to sweeten and flavor.
• Fresh Orange Juice – to add flavor and moisten.
• Heavy Cream – to be brushed over the top of the galette and topped with sugar. I love that crunchy texture!
• Butter – cold. Cut into small pieces and placed on top of galette for baking.
• Vanilla Ice Cream and/or Whipped Cream – to serve with your galette. Use either homemade or store-bought.

Peach Galette Variations

Now this is a simple peach galette recipe, but don’t let that stop you from subbing out some of the peaches for another fruit you love. Here are some common peach galette variations:

• Blueberry
• Apple
• Plum
• Raspberry
• Blackberry
• Pear
• Cherry

Simply prepare fruit (wash, cut, and/or skin) then add in place of some of the peaches. The combination of flavors is so yummy!

How to Make a Peach Galette | Directions

Here are the step-by-step directions for making Peach Galette. For complete and printable directions, scroll down to see the printable recipe card below.

Step 1: Blanche Peaches + Preheat Oven

Bring a large pot of water to a rolling boil. Cut a small ‘x’ in the bottom of each peach. Gently drop peaches into hot water for 30 seconds, remove and submerge into ice-cold water immediately. Once cool enough to touch, remove skins. They should peel right off. 

Preheat the oven to 400 degrees while you’re peeling the peaches.

Step 2: Slice Peaches

Cut peaches into slices and add to a bowl. Stir gently with sugar, flour, salt, cinnamon and orange juice.

Step 3: Roll Out Pie Crust

Unroll store-bought pie crust onto parchment paper lined baking sheet. Alternately, flour board and rolling pin. Roll homemade dough into a 12 to 14-inch inch circle (roughly).

Step 4: Spoon Filling Into Dough Circle + Fold Sides Up

Spoon peach filling into center of dough, leaving a 1 inch border. Fold sides of dough up over filling. Brush edges of dough with cream and sprinkle with sugar. Place small pieces of butter across the top of the peach filling.

Step 5: Bake {Note The Oven Temp Change}

Bake for 15 minutes. Reduce heat to 325 and continue baking for 20-25 minutes until pastry is brown and peaches are soft. Cool at least 20 minutes before removing from pan and serve with vanilla ice cream and/or whipped cream.

Storing Instructions

While a Peach Galette is best eaten the day it’s baked, it can be covered loosely and stored at room temperature for up to 2 days.

Can I Make a Peach Galette Ahead Of Time?

Yes! The dough and filling can be made ahead of time, stored in airtight containers in the fridge for up to 3 days.

A baked galette freezes well for up to 3 months. Simply thaw in the fridge overnight, and then serve warm.

Obsessed with peaches? Try these recipes out next:

• Peach Cobbler
• Peach Dumplings
• Fresh Peaches and Cream Pie
• Peach Raspberry Cobbler

I hope you enjoy this Peach Galette recipe. It’s so great to have in the summer months when you are up to your neck in fresh peaches… definitely not a bad problem to have.

Anyways, the printable recipe card is found below. Enjoy, friends!

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Peach Galette

This Peach Galette is an easy dessert that looks and sounds impressive but takes little time and effort to put together. Perfect for summer!

Course Dessert

Cuisine American

Keyword peach galette

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8 servings

Calories 147kcal

Author Lauren

Ingredients

• 1 pie crust chilled; or homemade
• 2 large peaches ripe
• 1 1/2 tablespoons sugar
• 1 tablespoon flour you may need more depending how juicy your fruit is
• dash salt
• 1/4 teaspoon cinnamon
• 1 tablespoon fresh orange juice
• 1 tablespoon heavy cream
• 1 tablespoon granulated sugar
• 1/2 tablespoon cold butter cut into small pieces
• 4 chunks vanilla ice cream and/or whipped cream

US Customary – Metric

Instructions

• Bring a large pot of water to a rolling boil. Cut a small 'x' in the bottom of each peach. Gently drop peaches into hot water for 30 seconds, remove and submerge into ice cold water immediately. Once cool enough to touch, remove skins. They should peel right off.

  Preheat oven to 400 degrees while you're peeling the peaches.
• Cut peaches into slices and add to a bowl. Stir gently with sugar, flour, salt, cinnamon and orange juice.
• Unroll store-bought pie crust onto parchment paper lined baking sheet. Alternately, flour board and rolling pin. Roll homemade dough into a 12 to 14-inch inch circle (roughly).
• Spoon peach filling into center of dough, leaving a 1 inch border. Fold sides of dough up over filling. Brush edges of dough with cream and sprinkle with sugar. Place small pieces of butter across the top of the peach filling.
• Bake for 15 minutes. Reduce heat to 325 and continue baking for 20-25 minutes until pastry is brown and peaches are soft. Cool at least 20 minutes before removing from pan and serve with vanilla ice cream and/or whipped cream.

Nutrition

Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 94mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

The post Peach Galette appeared first on Lauren's Latest.

Strawberry Pie with Jello | A Classic Recipe

Today I decided to make this old school Strawberry Pie with Jello. This recipe I thought was my Mom’s because she made it practically every summer once we went strawberry picking. But, just a few days ago I called to get all the nitty-gritty details, and turns out it’s a recipe from a lady that used to teach me Sunday school at church back home in Ottawa when I was 4! I swear, some of those older church ladies have all the good recipes.

Main Ingredients Needed

This recipe is a basic strawberry pie recipe made with jello! It truly is as simple as it sounds. Here’s everything you’ll need:

• Pie Crust – for this recipe I used a prebaked frozen pie crust bought from the store. But feel free to use any of my pie crust recipes: All Butter Pie Crust or Easy Pie Crust Recipe.
• Fresh Strawberries – enter the star of the show: les strawberries. These were ripe little suckers that I washed and hulled. The sweeter the better A good rule for strawberries….and life in general.
• Water, Cornstarch, Granulated Sugar + Strawberry Jello Mix – these are to make the jello to our pie! Cornstarch for structure, sugar for sweetness, and jello mix for flavor! (Water helps everything combine).
• Heavy Whipping Cream, Powdered Sugar + Vanilla – and these are all used to make Homemade Whipped Cream! Alternatively, you can use cool whip but trust me when I saw homemade is best.

Love pies? Check these out: Amazing Cherry Pie, Buttery Apple Pie Recipe, Best Key Lime Pie Recipe, and Mixed Berry Pie with Streusel.

How to Make Strawberry Pie with Jello

For full details on how to make Strawberry Pie with Jello, see the recipe card down below

1. Prep Strawberries + Pie Shell

Wash and hull strawberries. Place them upside down in a blind baked pie shell and set aside. Here is a great all-purpose homemade pie crust which works well for this recipe.

2. Make Jello Filling

In a liquid measuring cup or small bowl, pour in water, cornstarch and sugar. Stir until mostly dissolved. Microwave 1-2 minutes until mixture bubbles up and thickens. {It should turn translucent.}

3. Refrigerate to Set

Stir in strawberry jello powder and pour over strawberries. Spread over top and refrigerate until set, 2-3 hours.

4. Top with Whipped Cream

In a large bowl, whip cream, sugar, and vanilla together until stiff peaks form. Spread over top pie and garnish with more fresh strawberries. Serve cold.

Leftovers

Any leftover Strawberry Jello Pie you have can be kept in the fridge for up to 4 days covered! Because the jello is semi-solid, it helps keep the pie crust firm while the encased strawberries stay juicy! This means it also makes a great make-ahead recipe.

If you are wanting to make this a few days in advance, be sure to whip your cream right before serving.

More Strawberry Recipes to Love!

• Strawberry and Cream Layer Cake
• Strawberry Mint Limeade
• Strawberry Shortcake
• Strawberry Rhubarb Crumble
• Strawberry Cheesecake
• Nutella Deviled Strawberries

Give this recipe a whirl and let me know what you think! The printable recipe card is below

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Strawberry Pie with Jello

Fresh Strawberry Jello Pie is a classic summer treat that your family will love. Strawberry Pie made with jello and fresh whipped cream!

Course Dessert

Cuisine American

Keyword strawberry jello pie, strawberry pie with jello

Prep Time 15 minutes

Cook Time 0 minutes

Refrigerate 2 hours

Total Time 2 hours 15 minutes

Servings 8 servings

Calories 359kcal

Author Lauren’s Latest

Ingredients

• 1 9 inch baked pie shell
• 1 1/2 cups fresh strawberries
• 1 cup water
• 2 tablespoons cornstarch
• 3/4 cup granulated sugar
• 1 small box strawberry jello {3 oz. size}
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla

US Customary – Metric

Instructions

• Wash and hull strawberries. Place them upside down in cooked pie shell and set aside.
• In a liquid measuring cup or small bowl, pour in water, cornstarch and sugar. Stir until mostly dissolved. Microwave 1-2 minutes until mixture bubbles up and thickens. {It should turn translucent.}
• Stir in strawberry jello powder and pour over strawberries. Spread over top and refrigerate until set, 2-3 hours.
• In a large bowl, whip cream, sugar and vanilla together until stiff peaks form. Spread over top pie and garnish with more fresh strawberries. Serve cold.

Notes

Recipe tips: In my opinion, everything is better with whipped cream but growing up we ate this strawberry pie without it. It’s delicious either way.

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 88mg | Fiber: 1g | Sugar: 32g | Vitamin A: 437IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg

The post Strawberry Pie (with Jello!) appeared first on Lauren's Latest.