peaches – A cook named Rebecca

This Peaches and Cream Pretzel Pie screams summer with those delicious Texas Peaches! Texas peaches are in season from May until the first week of August. These were freestone which I much prefer over the clingstone peaches. So much easier and I just think you get more peach. You probably want to make this the day before you plan on serving it because it does require several hours to firm up.

I got this recipe from Teigen’s blog, Half Baked Harvest and made a couple of changes. Her recipe called for crème fraiche or cream cheese, and I use sour cream instead that was perfect. Certainly wanted to give her the credit for this pie, as I’m not sure I would have thought of a pretzel crust. It is delicious though.

Just look how delicious this pie looks. It basically is peaches and cream in a pretzel pie crust. I used a deep dish pie pan like thishttps://amzn.to/309rjOz

heavenly summer peaches and cream pretzel pie.

You refrigerate this pie for a while before slicing and I actually placed it in the freezer to get a cleaner cut.

Here is another fruit dessert I have on the blog https://the2spoons.com/my-favorite-dessert-delicious-fresh-berry-crisp/. I love a crisp and this is delicious.

Here’s the recipe for this delicious Peaches and Cream Pretzel Pie.

Peaches and Cream Pretzel Crust

Print Recipe

Servings: 8 Servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

Pretzel Crust

1 1/2 cups finely ground salted pretzels
1 stick butter, melted
2 tbsp honey or brown sugar
1/2 tsp cinnamon

For the Peaches and Cream Filling

2 cups heavy cream
2 tsp vanilla
8 ounces sour cream
4-6 tbsp powdered sugar
2 tbsp raspberry or peach jam or preserves
1/3 cup honey
3 ripe, but firm peaches, sliced
1/2 cup fresh raspberries

Method

To make the Crust: Preheat the oven to 350 degrees F.
In a medium bowl, combine the pretzel crumbs, butter, the 2 tbsp honey and cinnamon, and mix until combined.
Remove 2 tablespoons of the pretzel mixture and spread on a small baking sheet. Press the remaining dough into and 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra toasted pretzel crumbs and set aside.
To make the cream. In a large bowl, using an electric mixer, beat the cream, sugar and vanilla on high speed until stiff peaks form. Fold in the sour cream. Chill until ready to assemble.
To Assemble, spread the raspberry or peach jam over the bottom of the cooled crust. Add the cream mixture. Refrigerate for at least 6 hours or overnight.
To make the beaches, bring the honey to a low boil in a medium saucepan, and simmer one minute and remove for the heat and stir in the peaches, tossing to combine. Let sit about 10 minutes.
To serve spoon a few peach slices over the cream, reserving the remaining peaches and honey for serving individually. Add a handful of raspberries and sprinkle on the reserved pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
To make a frozen pie, which I did because it makes a cleaner slice. Complete the recipe through the 4th step and chill the pie while you make the peaches, then top the pie with the peaches and freeze until firm, 3-4 hours or overnight. To serve remove the pie 10 minutes before slicing. Slice and serve as directed above.

delicious fresh berry crisp.

Fresh Berry Crisp

A crisp is so easy. I used fresh orange juice and orange zest along with a corn starch slurry for the base. Then I combined flour, sugar, oats and butter with my mixer and topped this delicious fruit. Then baked until golden brown on top.

I baked this in an oblong white dish that is one of my favorites. I love white dishes because your food just looks so much better in a white dish. Gray is also a favorite, but white works with almost everything. Here’s a similar dish to the one I used: https://amzn.to/3fm2HXj

Something else I used in this recipe is the 8 cup batter bowl with a lid. I actually have had this for many years that I got from Pampered Chef. I love it. You can mix things ahead of time and store in the refrigerator with the lid. Here is a similar bowl https://amzn.to/3fqzGJY

I made my no-churn vanilla ice cream to top it with which is perfection. Oh, yum! You have to try the ice cream! Here’s the link: https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

You probably have your own recipe, here’s mine!! Hope you like it!

Fresh Berry Crisp

Print Recipe Pin Recipe

Prep Time 15

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

6 cups fresh strawberries, thick sliced
2 cups fresh blueberries
1 1/2 cups granulated sugar, divided
1 1/2 tsp orange zest
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, slightly packed
1/2 tsp salt
1 cup quick cooking oats, not instant
12 tbsp unsalted butter, diced

Method

Preheat the oven to 350 degrees
For the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Notes

I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.

Fresh Berry Crisp
No-Churn Vanilla Ice Cream
No-Churn Vanilla Ice Cream