Tag Archives: Cinnamon

Recipe: Easy Peach Pie

Easy Peach Pie

Peach Pie is a great summer dessert.

What do you do when you’ve got some extra summer peaches on hand? You make peach pie.

This recipe for Easy Peach Pie couldn’t be much, well, easier. It reminds of the peach pie I ate growing up when I spent many hours in the kitchen of the Mennonite family who helped raise my sister and me.


  • 5 fresh peaches
  • 2 eggs
  • 1 pie crust
  • 1 1/2 cups sugar
  • 2 TBSP flour
  • 4 TBSP milk
  • 1 TBSP cinnamon

Easy Peach Pie

Easy Peach Pie


  1. Preheat oven to 450F.
  2. Slice peaches and place in a large bowl. Toss with 1/2 cup of sugar. Let sit for 10-15 minutes.
  3. Roll out the pie dough and put into a pie dish. Fill the shell with peaches.
  4. Beat the eggs then add the flour and remaining sugar. Pour the mixture of the peaches.
  5. Pour milk over mixture and sprinkle with cinnamon.
  6. Bake 15 minutes at 450F, then 45 minutes at 350F.
  7. Turn oven off and let pie cool in oven or remove and let cool on a wire rack.

This is great peach pie recipe that isn’t too sweet and really let’s the peaches take center stage. You can serve it hot or cold and garnish with ice cream or whipped cream if you want.

It’s summer and peaches are in season so I recommend making this Easy Peach Pie before they go out of season. Also, I highly recommend organic peaches if you can get them.

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Posted by on June 26, 2012 in Cookin', Desserts, Recipes


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Recipe: Key Lime Bread Pudding

Key Lime Bread Pudding

Key Lime Bread Pudding with a Coconut Milk Glaze

I have to admit this Key Lime Bread Pudding was really more of an experiment than a vision, but it worked.

Key limes (or their juice) are vital to this dessert recipe. And rather than French bread (which I normally use in bread pudding), I used donut holes to give it added sweetness.


  • 1 1/2 cups 2% milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • Key Lime Bread Pudding Ingredients

    Key Lime Bread Pudding Ingredients

  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/2 cup key lime juice
  • 3 dozen day-old donut holes, torn into 1/4-inch pieces


  1. Preheat oven to 350F.
  2. Key Lime Bread Pudding with Donut Holes

    Soaking the donut holes in the key lime custard

  3. Combine first seven ingredients in a large bowl and stir well.
  4. Add donut holes and toss gently to coat. Let stand for 30 minutes to 1 hour or until most of the liquid is absorbed.
  5. Spread mixture evenly into a baking dish coated with butter or non-stick cooking spray.
  6. Bake at 350F for 40-45 minutes or until bread pudding sets.
  7. Garnish with a key lime slice and serve.

For a topping, I combined a little coconut milk and some sugar to give it a really tropical vibe.

If you can’t get donut holes, just buy donuts and tear them into bite-sized pieces. You may even sweet talk a donut shop into giving you some stale donuts or donut holes for cheap.

  • To make sure I didn’t eat the whole pan, I took this to the office and it disappeared in a few hours. It’s that good.

    Posted by on March 29, 2012 in Cookin', Desserts, Recipes


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