Friday, July 29, 2011

No-Bake Peach and Raspberry Pie

You've heard me complain about the heat a lot lately.  It is just so hard to get up the courage to cook in our tiny, no A/C kitchen.  I mean, it turns into a sweltering jungle after about 2 minutes.  But, I'm going to quit my complaining, because I've found the cure for summertime heat.  No-bake meals, desserts, etc.  There have been quite a few hot weather cooking lists popping up in my Google Reader and my email inbox lately (for inspiration: The Kitchn's list and Tasting Table's list).  While this peach and raspberry pie technically has a 10-minute bake in the oven, the rest is easy-breezy.  The original recipe actually called for a pre-made crust, but why on earth would we use a premade crust when making graham cracker crust is so easy.  Okay, maybe 100°F heat will inspire us to buy a crust at the store.  Anyways, I love peaches the most in the summer.  So this "no-bake" pie caught my attention.  Would you believe the recipe came from one of those little flyers they have at the cash register at the grocery store?? It did! The flyer was part of the "Good Things Grow in Ontario" campaign from the Ontario Government's Foodland Ontario program.  It's actually a pretty cool campaign devoted to promoting local eating.  And their pie recipe is awesome! 

P.S. Make sure you come visit the blog on Monday!  We will have a giveaway in store, just a little something to celebrate the summer!

No-Bake Peach and Raspberry Pie
From Foodland Ontario

1-1/4 cup graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon

3 cups fresh, peeled, pitted, and sliced peaches
1 cup raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cold water
2 tablespoons lemon juice

Whipped topping
1 cup whipping cream
2 tablespoons maple syrup

Preheat oven to 350°F.

In a bowl,  mix together graham cracker crumbs, brown sugar, and cinnamon until well combined.  Stir in melted butter so that all of the crumbs are integrated.  Press the crumb mixture into a pie dish.  Bake at 350°F for 10 minutes.  Let the pie crust cool while you prepare the fruit.

In a bowl, combine peaches and raspberries.  Remove one cup of the the fruit into another bowl and crush with a potato masher.

In a heavy saucepan, combine sugar and cornstarch.  Gradually stir in water and crushed fruit.  Cook, stirring, over medium heat until just beginning to boil.  Reduce heat to low and simmer, stirring, for 3 to 5 minutes or until thickened.  Remove from heat and stir in lemon juice.  Chill until just warm.  Stir in remaining fruit.  Spoon onto pie crust.  Chill for 2 to 3 hours.  Just before serving, whip cream with maple syrup until stiff peaks form.  Serve the pie with the maple whipped cream.

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