Peach Crumble Pie

Today I’m guest posting over at In Katrina’s Kitchen for the fabulous Katrina.  Unfortunately, she recently had surgery and is unable to spend any time in the kitchen creating for her blog… so I offered to help!

Peach Crumble Pie |

A friend of mine picked about 50lbs of fresh picked mini white peaches.   Yes, you read that right… 50lbs!   Well, she gave me at least half of those peaches and I was literally swimming in them!  I had so many that I almost didn’t know what to do with them.

10lbs of tart mini white peaches |


Pie and Cupcakes.  That’s what I decided to make.

This Peach Crumble Pie has a from-scratch crust.  Yes… you read that right again.  I MADE A PIE CRUST FROM SCRATCH!! If you’ve been a reader of JavaCupcake for a while you’ll know that I typically buy my pie crusts from the store because I have never had luck at making crusts.

Not this time!

I used the Pioneer Woman’s recipe for pie crust and HOT DAMN it turned out great!

Peach Crumble Pie |

Inside this flaky pie crust is perfectly seasoned slices of tart white pears, cinnamon and sugar.   On top is a crispy crumble topping that add the right amount of crunch and sweetness to the pie!

To get the recipe, head over to In Katrina’s Kitchen!  Make sure to tell her I sent you and please, wish her a speedy recovery!


{Guest Post} Blueberry Coconut Mini Hand Pies

This week starts the beginning of 4 weeks of guest posts from some of my favorite bloggers! Some of the most talented bakers will be sharing some of their favorite yummies with you as I deal with some things at home and take a break from blogging.  (AKA – my hubby deploying – yuck!)

The first post comes from Amy at Very Culinary!  She’s taken fresh blueberries and coconut and made mini hand pies!  The blueberry juice dripping out of these looks so lickable! YUM!

Blueberry Coconut Mini Hand Pies | Very Culinary for

 Some of my favorite recipes of Amy include…

Malted Milk Ball Cookies

Malted Milk Ball Cookies | Very Culinary

Mango Coffee Cake

Mango Coffee Cake | Very Culinary

Snickerdoodles with Cinnamon Chips

Snickerdoodles with Cinnamon Chips | Very Culinary

A big THANK YOU goes to Amy for this amazing hand pie recipe!!  Make sure to stop by her blog and follow her on social media too! You can find all her links at the end of this post!



Hey y’all! Amy from Very Culinary here. When Betsy asked me to help her out with a guest post, I was more than happy to oblige. I can barely keep it together when my husband travels for a week, so to be separated for months (or longer) would leave me fetal. Single parenting is rough! And definitely calls for pie, don’t you think?

Blueberry Coconut Mini Hand Pies | Very Culinary for

I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.

So I made blueberry coconut mini hand pies for you today.

Blueberry Coconut Mini Hand Pies | Very Culinary for

Using pre-made pie crust makes these ridiculously easy, but you could certainly make your own from scratch. Either way, sweet and delicious!

Amy is a Food Blogger, Recipe Developer, Video Maker, Mommy, and Lover of Cookies. She can be found at Very Culinary, on FaceBook, Pinterest, Twitter, and YouTube. Come play along!

VeryCulinary_headshot Very_Culinary_logo

Blueberry Coconut Mini Hand Pies
Prep time
Cook time
Total time
Serves: 12 hand pies
  • 1½ cups fresh blueberries
  • ⅓ cup shredded coconut
  • 1 tablespoon corn starch
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 large egg
  • splash of milk
  • 2 pie crusts from 1 Pillsbury box (14 ounce)
  • turbinado sugar
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.
  3. Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal. Repeat process with the other pie crust.
  4. Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.

Frozen Nutter Butter Pie

Frozen Nutter Butter Pie by

The temperature outside is INSANE hot here in Bavaria!  We went from downpours of rain and stormy weather straight to summer and 90+ F degree heat in a matter of 2 weeks.  Just skipped straight over Spring.  Bam! Heat! Ugh. So, my kids and I are staying inside with the outdoor shutters rolled shut and the fans blowing, desperately trying to stay cool!

But… it’s also the first day my husband is back at work after 3 1/2 weeks off and I want to get into the kitchen!  Can you see my dilemma here?  Hot weather + oven on = miserable house! Ack.

Frozen Nutter Butter Pie by

Then I remembered that I just brought home two packages of Nutter Butter cookies (they were on clearance at the store) that I had been wanting to turn into something.  Aaaaaaannnnnd, I had a few bananas that needed to get eaten.  Yes!  A Frozen Nutter Butter Pie! No baking, no hot ovens… just a few ingredients and my family will be enjoying a cool treat for dessert tonight! Done and done.

This pie literally only took me 15 minutes to put together.  I think the longest part about it was crushing the cookies.  I’ve broken 3 food processors since I’ve lived here and decided I didn’t want to spend more money on an expensive one…. so I’m stuck with a one cup chopper.  Ugh.  So… 4 cookies at a time, I crushed and crushed the Nutter Butters until they were crumbs.   But whateves… it was totally worth the effort cause the crust on this pie is SO YUM!

Frozen Nutter Butter Pie by

So if it’s hot where you are… make this pie! You and your family will LOVE IT!


Frozen Nutter Butter Pie
Serves: 1 9in frozen pie
Nutter Butter Pie Crust
  • 24 Nutter Butter peanut butter cookies, finely crushed
  • 5 Tbsp unsalted butter, melted
  • 2 small bananas (or one very large), sliced
Peanut Butter Filling
  • 1 cup heavy cream (or milk)
  • ½ cup sugar
  • 1 cup creamy peanut butter (I used JIF)
  • 1 Tbsp vanilla extract
  • pinch of salt
  • 1 cup heavy whipping cream, chilled
  • 4 Nutter Butter cookies, finely crushed
  • Hot fudge sauce (garnish)
  • banana slices (garnish)
Nutter Butter Pie Crust
  1. Get out a 9in glass pie plate.
  2. In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
  3. Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
  4. Press the mixture evenly into the bottom and sides of the pie plate.
  5. Slice the banana and arrange them evenly on the bottom of the pie crust.
  6. Place crust in the freezer while you're preparing the filling.
Peanut Butter Filling
  1. In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
  2. Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
  3. Pour the mixture into a large bowl to cool.
  4. While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
  5. Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
  6. Pour mixture over the bananas into the prepared crust.
  7. Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
  8. Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
  9. Serve chilled slices drizzled with hot fudge sauce and slices of banana.

Fall Leaves Toffee Apple Pie

Just like the pumpkin pie… apple pie is another family staple in my home at Thanksgiving.  A few years back, I found a recipe that included toffee chips and chocolate and I fell in love.  Since then, I’ve made dozens of other pies, but I keep coming back to this recipe. It’s simple amazing.

Since I’ll be bringing this pie to my neighbors house for Thanksgiving, I wanted to kick it up a notch and make it, not only taste, but look extra special.  I was inspired by this pie on the Family Feedbag blog and decided I could make my pie look just as cute!


I love how the toffee topping under the crust makes the tree look like it’s brown and covered with bark!! Love it!


Fall Leaves Toffee Apple Pie
Apple Pie Filling
  • 6-7 Granny smith apples, peeled, cored and sliced thinly
  • 1 lemon, zested and juiced
  • ¾ cup light brown sugar, packed
  • ¼ cup flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 2 pre-made pie crusts
  • red, green, yellow and orange Wilton food coloring gel
Toffee Topping
  • ½ cup flour
  • 3 Tbsp sugar
  • ¼ cup unsalted butter, cold & cubed
  • ⅓ cup Hershey's toffee & chocolate chips (you could use Heath bar if you can't find the bag of toffee/choc.)
Toffee Apple Pie
  1. Preheat oven to 450 F degrees.
  2. Mix together the brown sugar, flour, cinnamon, and spices in a small bowl.
  3. In a very large bowl bowl, toss apples with the zest and juice of the lemon.
  4. Sprinkle the sugar mixture over the apples and fold together until all the apples are coated.
  5. Line pie pan with one pre-made crust. Poke a few holes in the bottom and sides of the crust with a fork.
  6. Mound the apple mixture into the pie pan and spread evenly. I used the back of my spatula to gently press the apples into the corners of the pan.
  7. In a small bowl, combine the flour, sugar and toffee/chocolate chips together.
  8. Spread the cubed butter over the top of the apples. Sprinkle the toffee mixture evenly over the entire pie.
  9. Place second pie crust with the tree cutout over the top of the apples. Trim the edges and crimp the sides together using your finger and thumb. Reserve the excess dough for the leaves. (see below)
  10. Brush the entire crust with milk.
  11. Place the prepared leaves around the tree.
  12. Sprinkle the top of the pie with sugar.
  13. Bake at 450 F degrees for 10 minutes then reduce to 350 F degrees and bake another 35-45 minutes or until center is bubbly.
Fall Leaves & Tree
  1. Using a sharp paring knife, cut out the shape of a tree in the second pie crust.
  2. After you place this crust on top of the pie and trim the edges, use these scraps to make the leaves.
  3. Separate the dough into 4 equal parts and color them with red, yellow, green and orange food coloring gel. Roll out the dough and cut into leaves. You can even mix a few colors and create multi-colored leaves.
  4. Use the sharp paring knife to score the leaves (veins).


Homemade Cherry Pie Filling

It’s cherry season here in Germany… and they are EVERYWHERE!  Last week I think my husband and father ate at least 10lbs in cherries.  All of them bought from a little German lady and her cherry stand on the side of the road here in Bavaria. Yeah, they’re that good.  And yeah… I got more.


Last night, my friend Mareile brought over 6 cups of fresh cherries from the cherry tree in her back yard.  More fresh, local, German cherries.  This time… I hid them from my husband and father so I could make pie.  Cherry pie.  Oh yeah…. fresh cherry pie.

Granted… I’ve never made cherry pie before.  BUT, I have made plenty of other berry pies so I figured this couldn’t be too difficult.  And I was right.  It wasn’t hard.  It was pretty darn easy.

Although… pitting the cherries proved to be a challenge.  I didn’t have a pitter.  LUCKILY one of my fabulous readers suggested I use a straw to pit the cherries.  Which is exactly what I did.  I took my green straw from my Starbucks reusable iced coffee cup and poked it through each cherry to get the pit out.  Worked like magic! I got cherry juice all over my fingers and table… but it was so worth it.  Took about 15 minutes to pit 6-7 cups of cherries.  YUM!

Now… you could prepare this filling while the cherries are ripe and in season and then store it in your freezer until you’re ready to turn it into pie.  OR you could just pour the filling into a pie crust and use it right away like I did.

And like I’ve said a million times before… I don’t make pie crusts.  I suck at it…. so I used a premade crust.  (Which I happen to enjoy, actually!)



Homemade Cherry Pie Filling
Prep time
Cook time
Total time
  • 6-7 cups fresh cherries, pitted and clean
  • ⅔ cup sugar
  • ½ cup water
  • 4 Tbsp corn starch
  • ¼ tsp almond extract
  • 1 tsp vanilla extract
  • 2 Tbps Lemoncino liquor (or fresh squeezed lemon juice)
  • pinch of salt
  1. Prepare the cherries by cleaning and pitting them. Set aside.
  2. In a large pot on medium heat, whisk together the sugar, water, corn starch, salt, almond & vanilla extracts and the Lemoncino. Continue whisking until the sugar and corn starch have dissolved completely.
  3. Add the cherries and gently fold into the liquid. Cook on medium to medium-low heat for about 10 minutes until the liquid thickens. Frequently stir the cherries, making sure not to break or crush them. The mixture might like to stick to the bottom of the pan if it's too hot... so make sure to scrape the bottom often.
  4. If you're using the filling for a pie right away, pour the mixture into a prepared pie crust. Bake at 425 F degrees for about 45 minutes or until the center of the pie is bubbling.
  5. If you're using the filling at a later date, allow to cool in the pan and then transfer to an airtight container. Refrigerate for up to one week or freeze for several months.
Nutrition Information
Serving size: Enough to fill one 9in pie

Peach & Blackberry Galette

Mmmmm fresh fruit from the Farmer’s market! I heart you! So sooo sooooo much!  I ventured into pie territory a while back and it was a great experience and one of my favorite baking adventures… and while I love the idea of a pretty pie, even more than that, I love the idea of a rustic galette.

[Read more…]

Peach Blueberry Pie

There haven’t been many recipes that I’ve seen online where I turn around and make them within 24 hours of seeing them.  I mean let’s be real here, I probably read 40 blogs a day and scan through dozens of recipes.  That’s a lot of food.

So, when I saw what Joy the Baker posted yesterday and the urge to get back in my kitchen and bake came over me I just KNEW that it was going to be this pie.

See last week, I made over 150 cupcakes in 4 days.  That may not seem like a lot of cupcakes for an established bakery, but for a stay-at-home mom who only has two good cupcake pans and and can only bake one pan at a time…. 150 cupcakes is no small feat.  I burnt

out after those four days of baking and vowed I was going to take this week off.  I said THE ENTIRE WEEK I WILL NOT BAKE.

Well, it’s Tuesday and I baked a pie.  But really, can we call that really baking?  It was more like slicing and mixing and rolling.  I guess the pie baked, but I didn’t really make anything.  lol I even used a premade pie crust.  I totally cheated.  :D

But, let me tell you… there is NOTHING BETTER than a slice of WARM peach and blueberry pie with a dollop of vanilla bean ice cream.  I took a piece that was waaay too big for me and I ATE ALL OF IT.  Ok, not ALL, my daughter helped me with half but I WANTED to eat all of it!!

I used Joy’s recipe for the pie filling, changed things just a bit to accommodate for what I had in my kitchen and I used a pre-made pie crust… but seriously friends, this pie was one of the best I’ve ever made!

Peach Blueberry Pie
Adapted from Joy the Baker

Pillsbury Premade Pie Crust

about 3 pounds ripe peaches (I used 8 small peaches)

1 cup fresh blueberries
1/2 cup (heaping) sugar
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/2 tsp all spice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
juice from one lemon

1 egg, beaten, for egg wash

2 tbsp sugar and 1/2 tsp ground cinnamon, for topping crust before baking

  1. Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
  2. To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
  3. On a lightly floured surface, roll one piece of the Pillsbury pie dough out into about a 13-inch round. Fold the dough in half and gently lift onto pie dish and unfold. Gently press into the base of the pan, being careful not to tear or stretch the dough.
  4. Add the pie filling to the pan making sure it’s spread evenly.
  5. Roll out the top crust just as you did the bottom crust. Use a cookie cutter to cut out a few small shapes in the top dough. Set cut outs aside. Fold the dough in half and gently place it on top of the pie filling.
  6. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough.
  7. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
  8. Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
  9. Place pie, on a cookie sheet, in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 350 and bake for 35-45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. You may want to check it after 20-25 minutes to see if the crust is browning too much on the edges. If they are, cover with a pie crust round/protector or foil.
  10. Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
  11. Serve warm with ice cream!
  12. Enjoy!