Best Peach Pie
Ripe, succulent peaches are superb for eating fresh, but there is nothing more appetizing than a peach pie. Not loving the peach fuzz? Peel the peaches for a more refined filling.
Ripe, succulent peaches are superb for eating fresh, but there is nothing more appetizing than a peach pie. Not loving the peach fuzz? Peel the peaches for a more refined filling.
Thighs work well in this new main-course take on a popular appetizer because they stay moist during cooking. Serve with Coriander Chutney.
These galettes are a hybrid between a plum Danish and an almond croissant. They get their unique taste from the almond-flavoured marzipan; look for it in the baking aisle of the grocery store.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.
Thanksgiving weekend last year and The Village at Blue Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For the first-ever Quintessential Apple Pie contest, bakers from this apple-growing region that rings Georgian Bay carried their pies – double crust, single crust, lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the judging tables. Collingwood baking enthusiast Brenda Hall took first prize with a classic double-crust pie – a family recipe that's not too sweet but full and juicy with freshly harvested local McIntosh apples.
Sweet and tangy, this pie can convert any rhubarb naysayer with its vibrant and fresh appeal. Topping the fruit mixture with butter adds richness and also slightly thickens the filling.
Using an assortment of baking apples makes for a perfect balance of sweet and tart. Select plump, firm blackberries and don't wash them until ready to use, because they will spoil quickly.
