Peach Vanilla Bean Pie

Peach Vanilla Bean Pie

Okay, I swear this is the last peach recipe for a while!  I just couldn’t resist sharing this recipe with you.  Vanilla beans are one of my favorite additions to any dessert.  They always add a great depth of flavor.  And, they can take any classic/plain dessert to a whole new level of greatness.  So, when I saw this recipe for a classic peach pie, I thought, why not incorporate vanilla beans!

Peach Vanilla Bean Pie

I don’t think I have ever actually made a peach pie.  So strange, I know.  Most likely because only in the last few years, I have discovered my love for peaches.  So, I was pretty excited to try this pie out.  Since the addition of vanilla beans to my favorite jam worked so well, I figured it would work well in this pie.  Boy, oh boy, I was definitely right!  This pie is pretty much like eating warm forkfuls of peach jam, sandwiched between a flaky, buttery crust.   Oh, and topped with whipped cream, of course.  I’ll wait while you go and make this pie.  Right now.

Peach Vanilla Bean Pie

Peach Vanilla Bean Pie

  • chilled pie dough for two crusts (homemade is definitely better, but store bought is acceptable)
  • 3 lbs. ripe peaches
  • 3/4 cup sugar
  • 3 Tablespoons flour
  • 3 Tablespoons cornstarch
  • Dash of ground nutmeg
  • 1 vanilla bean, split with the seeds removed
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon vanilla extract
  • 2 Tablespoon cold butter, cut into pieces
  • 1 large egg beaten with 1 Tablespoon water, for egg wash

Directions

Preheat the oven to 425ºF.  Roll out half of the pie dough to about a 12-inch round.  Transfer to a pie plate, then place in the refrigerator while making the filling.  In a large bowl, place the sugar with the vanilla bean seeds and rub together with your fingers until fragrant and evenly distributed.  Whisk in the cornstarch, flour and nutmeg.  Peel the peaches and slice them to 1/4-inch thick slices. Combine the peach slices with the sugar mixture.  Toss to coat.  Add in the lemon juice and stir until combined.

Remove the lined pie plate from the refrigerator and pour in the peach filling in an even layer.  Dot the top of the peaches with the pieces of cold butter.  Roll out the remaining pie dough to a 12-inch round.  Cut into strips with a pastry cutter or knife (a pizza cutter works well here too!) and weave together to form a lattice top.  Trim away excess dough and crimp the edges together to seal.  Lightly brush the top and edges of the pie dough with the egg wash.

Place the pie plate on a rimmed baking sheet to catch any drips, then place in the oven.  Bake for 20 minutes, then decrease the oven temperature to 350ºF and continue baking until the pie is golden brown and the juices are bubbling, about 40-50 minutes more.  Remove the pie to a wire rack and let cool until just warm, about 2 hours.  Slice and serve with vanilla ice cream or freshly whipped cream.

Source: Roughly adapted from Annie’s Eats

Peach Vanilla Bean Jam

Peach Vanilla Bean Jam

If you have been following my blog for some time, then you probably know by now that I like to make all of my own jam.  In fact, I haven’t bought jam in several years.  I process and can several different kinds every summer, in hopes that it will last us until next summer!  And, we eat A LOT of jam.  I love knowing exactly what goes into the jam, rather than eating all those preservatives and goodness knows what else.  It also just tastes so much better than store bought.  I like to be able to play around with different flavors.  Definitely more exciting than the typical kinds you find in the grocery store.

Peach Vanilla Bean Jam

Of all the kinds of jam I have made, this is one of my all-time favorites.  I made it last year for the first time, and couldn’t wait to make it again this summer.  Vanilla beans are a wonderful addition to anything, but combining with peaches?  Amazing!!  I love how there are little chunks of peaches in the jam.  Especially when I spread it on toast, it’s like little flavor explosions in each bite.

Peach Vanilla Bean Jam

This is a no-pectin jam, but don’t let that intimidate you.  Even if you don’t cook it as long as it should, it will still taste great.  So, grab the last of the summer peaches, and make this jam.  It is well worth the effort!

Peach Vanilla Bean Jam

Yield: about 6-7 half-pint jars

  • 3 pounds ripe peaches, peeled, pitted and coarsely chopped
  • 3 1/2 cups sugar
  • 2 vanilla beans, halved lengthwise, seeds scraped out, pods reserved
  • Juice of 1 lemon

Directions

In a large pot or Dutch oven, combine all ingredients (including vanilla bean pods) over medium heat.  Bring the mixture to a boil, stirring occasionally, then reduce to a simmer.

Cook, stirring occasionally, until the fruit has partially caramelized and turned a dark orange color, about 1 hour and 30 minutes to 2 hours.  To check if the jam is ready- spoon a little on a small plate.  Place in the refrigerator or freezer until cool.  Then, run your finger through the center.  If the jam separates then slowly returns to the streak, then it is ready.  Remove and discard vanilla bean pods.

Divide the jam evenly among sterilized half-pint jars and can using the water bath method. Process the jars for about 15 minutes.  Or store in sterilized jars in the refrigerator for up to 1 month. (They may last longer, but I have never experimented, so do so at your own risk.)

Source: Cook Like a Champion

Rustic Peach and Strawberry Tart

Peach and Strawberry Rustic Tart

I still can’t get over that there are so many apples on our trees already.  I am looking forward to picking/eating apples, but I am still holding on to summer fruits.  I still have a couple of peach recipes to share with you all, so bare with me!  (The next one I am going to share- you definitely don’t want to miss!)

Peach and Strawberry Rustic Tart

Believe it or not, I don’t think I have ever made a rustic tart before (also known as a galette).  Strange, I know.  I guess I just have never really seen a recipe that peaked my interest.  That is, until I saw the recipe for a peach and strawberry tart.  I had several peaches sitting on the counter that were just begging to be baked.  I had a pint of heavy cream in the refrigerator left over from something else, and a quart of strawberries.  I love it when things work out like that!  It was meant to be.

Peach and Strawberry Rustic Tart

This tart is super simple, and super delicious.   I opted to sweeten the fruit with honey instead of sugar, but you can do either! It’s even better topped with freshly whipped cream or a scoop of vanilla ice cream.  It is a perfect treat to celebrate the dwindling days of summer.

Rustic Peach and Strawberry Tart

  • 2 ripe fresh peaches, peeled, pitted, and thinly sliced
  • 2 cups sliced fresh strawberries
  • 2 Tablespoons honey (or sugar)
  • 1 teaspoon vanilla extract

For the crust

  • 1 1/2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup cold water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling

Directions

To make the filling, mix the peaches and strawberries together in a medium bowl.  Add the honey and vanilla, tossing well to coat the fruit.  Set aside and allow the mixture to steep as you prepare the crust.

To make the crust, whisk the flour, sugar, and salt together in a medium bowl.  Using a pastry cutter, or two knives, cut in the butter until the mixture resembles coarse, pea-sized crumbs.  Add 1/4 cup of the cold water, stirring with a fork until completely incorporated.  Add up to 2 more tablespoons of cold water if the dough seems dry.  Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and slightly flatten.  Wrap in plastic wrap and refrigerate for at least 1 hour.

Once the dough is sufficiently chilled, preheat the oven to 425°F.  Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

On a lightly floured surface, roll the dough into a 12-inch circle.  Transfer dough to the prepared baking sheet.

Using a slotted spoon, scoop the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around.  Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Spoon a couple tablespoons of the reserved fruit juices over the fruit.

Brush the crust with the beaten egg and sprinkle with sugar.  Bake for 30-35 minutes or until the crust is golden brown.  Remove from the oven and allow to cool slightly before serving.  Serve warm or at room temperature with whipped cream or vanilla ice cream.

The tart is best served the day that is made, but can be kept well wrapped in the refrigerator for three days.

Source: Adapted from Sally’s Baking Addiction

Peach Pie Scones

peach pie scones

As the summer progresses, I always look forward to the certain fruits that come into season.  Berries are my favorite, but, I am slowly starting to look forward to peach season as well.  I was never a big peach fan as a kid, but as an adult, I love them!  My particular favorite thing to do with peaches is to cook them.  So, when I stumbled across a recipe for peach pie scones, I couldn’t resist.

peach pie scones

These scones are moist, flaky, buttery, sweet, and just downright delicious.  I couldn’t wait to have to these alongside my coffee for a few mornings in a row.  They are the perfect indulgence to enjoy the last of the summer flavors.  Speaking of which, I can’t believe I am already seeing pumpkin flavored drinks around and Halloween isles in the stores!  I am looking forward to comfort foods and curling up by the wood stove, but I am definitely not ready to give up fresh summer vegetables and fruits.

Peach Pie Scones

Peach Pie Scones

  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and cold
  • 1 large egg
  • 1/4 cup heavy cream, plus more for brushing
  • 1/4 cup sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh peaches, diced
Vanilla glaze
  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon vanilla extract
  • 1-3 Tablespoons heavy whipping cream

Directions

Preheat oven to 400ºF.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Then, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

In a large glass measuring cup, whisk together the heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.  Gently fold in the peaches until combined.

On a well-floured surface, turn out the scone dough and pat into a small disk that’s about a 1/2″ thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a little bit of heavy cream.

Bake for 16-18 minutes, or just until golden brown. Allow to cool.

For the glaze, whisk together the confectioners’ sugar, vanilla extract, and 1 tablespoon of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones and serve.
These can be stored covered in the refrigerator for 4 days.
Source: A Latte Food

Peach Cobbler Scones

Peach Cobbler Scones

(Photos updated September 5, 2015)

Let me tell you about these scones. They are heavenly. They are flaky, buttery, peach-perfect scones. Exactly the way they should be. I wasn’t satisfied with just eating one, I wanted to eat the whole pan! I  just had to share their amazingness with my sister and brother in law. And, I am pretty sure that when my sister came up to use my internet and running water, that she totally took some. (They are in the process of building their house and they are living on site without any amenities right now.)

Peach Cobbler Scones

These are perfect to have alongside your coffee in the morning, or as an afternoon snack.

Peach Cobbler Scones

Peach Cobbler Scones

Yield: 8 large or 10 medium scones

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 Tablespoons unsalted butter, cold and cut into cubes
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, plus more for brushing
  • 2-3 medium ripe peaches, sliced thin

For the cinnamon-sugar

  • 2 Tablespoons sugar
  • 3/4 teaspoon ground cinnamon

Directions

To make the dough, combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.  Whisk to blend.  Add the butter to the bowl and cut the butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas.  Stir in the egg, vanilla, and buttermilk and mix gently with a fork until a dough forms.  Knead briefly, about 10-15 times, until the dough has come together.  Be careful to avoid over handling the dough, as it can result in tough scones.

Preheat the oven to 400ºF.  Line baking sheets with silpat or parchment paper.  Turn the dough out onto a well floured work surface.  (If the dough is too soft to shape, chill it for about 15 minutes before proceeding.)  Roll the dough out into a 10 x 12-inch rectangle.  Brush half of the dough lightly with buttermilk.  Lay the peach slices in a single layer over the buttermilk side of the dough.  Sprinkle evenly with about half of the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches as if closing a book and press down gently.  Slice the dough into 8-10 equal sized pieces. Transfer to the prepared baking sheets.  Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar

Bake until the tops are golden brown and the scones are baked through, about 15-18 minutes.  Let cool 2-3 minutes on the baking sheet, then carefully transfer to a wire rack to cool further.  Serve warm.

Source: Annie’s Eats, originally adapted from Joy the Baker